Ground Beef Taco Skillet
This taco skillet is built as a complete dinner rather than just taco filling. Rice cooks in the seasoned tomato broth, while beans and corn stretch the beef and make every serving substantial.
A tight lid and low heat are essential once the rice goes in. Letting the skillet rest off heat finishes the grains without scorching the bottom.
Practical tips
- •Use regular long-grain white rice, not instant rice.
- •Drain excess grease before blooming the spices.
- •Do not repeatedly lift the lid while the rice cooks.
Easy substitutions
- Ground turkey can replace beef with a teaspoon of oil.
- Pinto beans work instead of black beans.
- Do not substitute instant or brown rice without changing liquid and timing.
Storage and reheating
- Cool promptly and refrigerate for up to 3 days.
- Reheat covered with a spoonful of water until steaming.
What to serve with it
- Top with avocado, yogurt, scallions, or salsa.
- Serve with shredded lettuce or cabbage for crunch.
Recipe
Ground Beef Taco Skillet
Seasoned ground beef, rice, beans, corn, and melted cheese in one family-friendly skillet.
Prep10m
Cook30m
Total40m
Serves6
Ingredients
Instructions
- 1Brown beef and onion in a large lidded skillet for 7 minutes. Drain excess fat.
- 2Stir in taco seasoning and rice for 1 minute.
- 3Add tomatoes and broth. Bring to a simmer, cover, and cook on low for 18 minutes.
- 4Fold in beans and corn, cover, and cook 4 minutes more. Rest off heat for 5 minutes.
- 5Fluff gently, top with cheddar, cover until melted, and finish with lime if desired.
Nutrition (per serving, estimated)
452 kcal calories27 g protein53 g carbs15 g fat
