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Cheesy Taco Rice

Cheesy Taco Rice is a quick and filling one-pan dinner that combines ground beef, rice, beans, corn, salsa, and cheese, perfect for meal prep and busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1.5 pounds ground beef Can substitute with lean ground turkey for a healthier option.
  • 2 packets taco seasoning
  • 1 cup salsa Use your favorite type of salsa.
  • 1 can black beans, drained Can use other beans if preferred.
  • 1 cup corn (frozen or canned)
  • 2 cups shredded cheddar cheese, divided
  • 2 cups beef broth Check for low-sodium versions for a healthier choice.
  • 2 cups instant rice Can substitute for brown rice for more fiber.

Method
 

Cooking
  1. Brown 1½ pounds ground beef in a large skillet over medium-high heat. Drain if there’s too much grease.
  2. Add both taco seasoning packets and cook according to package instructions.
  3. Add salsa, black beans, corn, and half of the cheddar cheese. Stir and cook for a couple of minutes.
  4. Pour in beef broth and instant rice. Mix everything together.
  5. Put a lid on the skillet. Cook over medium-low for 5–7 minutes until rice soaks up the broth and is tender.
  6. Sprinkle the remaining cheddar cheese on top and let it melt.
  7. Serve warm, adding optional toppings like sour cream, avocado, jalapeños, or cilantro.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet with a splash of water. For freezing, cool and store in freezer bags for up to 3 months. Thaw in the fridge before reheating.