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Cheesy Taco Rice Skillet

A one-pan taco night dinner with seasoned ground beef, black beans, corn, and ready rice, topped with broiled Colby Jack cheese and ready in 25 minutes.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef
  • 0.5 medium onion diced
  • 3 tbsp taco seasoning use GF-certified for gluten-free
  • 0.5 cup prepared salsa smooth restaurant-style preferred
  • 15 oz black beans one can, drained and rinsed
  • 15 oz sweet corn one can, undrained
  • 10 oz diced tomatoes and green chiles one can such as Ro-tel, undrained
  • 8.5 oz Ready Rice one bag, microwaved per package directions; Spicy Mexican style recommended
  • 4 oz Colby Jack cheese shredded from the block
  • fresh cilantro, sliced avocado, sour cream, crushed tortilla chips optional garnishes for serving

Equipment

  • Large oven-safe skillet (cast iron or stainless steel)
  • Microwave (for ready rice)

Method
 

  1. Heat a large oven-safe skillet over medium heat and spray with oil. Add ground beef and diced onion. Cook for 8 to 10 minutes, breaking up the meat, until beef is browned and onion is soft. Drain excess fat if needed.
  2. Set oven to broil and position rack in the middle of the oven.
  3. Stir taco seasoning and salsa into the browned beef and onion until evenly combined.
  4. Add drained black beans, undrained corn, and undrained diced tomatoes with green chiles. Stir to combine and simmer over medium heat for 5 to 6 minutes until most excess liquid has cooked down.
  5. Stir in the microwaved ready rice until fully incorporated throughout the beef mixture.
  6. Spread shredded Colby Jack evenly over the entire surface of the skillet.
  7. Place skillet under the broiler for approximately 1 minute, watching constantly, until cheese is melted and bubbly with light golden spots.
  8. Garnish with fresh cilantro and serve with sour cream, sliced avocado, and crushed tortilla chips.

Notes

Storage: Refrigerate in an airtight container for 3 to 4 days. Add a splash of water or salsa when reheating. Freeze in individual portions for up to 3 months. Do not drain the corn or diced tomatoes; their liquid creates the saucy consistency. Substitute 2 cups of any leftover cooked rice for the ready rice packet. Ground turkey or chicken can replace beef. For a milder dish, use regular diced tomatoes and mild taco seasoning. For gluten-free, use GF-certified taco seasoning and rice.