Easy Beef Taco Rice Skillet Recipe

My Grandson’s Favorite Dinner

My grandson calls this his “cheesy taco rice.” He asks for it every week. I still laugh at that. I created this recipe on a very busy Tuesday. I had hungry kids and not much time. Doesn’t that happen to you?

Why this matters: A good dinner brings everyone to the table. It doesn’t have to be fancy. It just has to be made with a little love. What’s your family’s most-requested busy-night meal? I’d love to know.

Let’s Get Cooking

First, brown your beef with the onion in a big pan. That smell is amazing. It smells like dinner is coming. Drain any extra fat away. Then, the magic happens.

Add the tomatoes, rice, seasoning, and water. Give it a good stir. Put the lid on and let it simmer. The rice will soak up all that tasty juice. *Fun fact: letting it simmer with the lid on is called “steaming” the rice. It makes it fluffy!

The Best Part

After about 20 minutes, stir it well. Now, cover the top with cheese. Put the lid back on for just a minute. Watch the cheese melt into a gooey blanket. This is the part my grandson loves most.

Why this matters: A simple sprinkle of cheese feels like a treat. It turns plain food into a celebration. Do you like your cheese fully melted or just a little bit gooey? I’m a fully melted fan myself.

Make It Your Own

The recipe says to top it with lettuce and sour cream. That is so good. But you can add anything. My daughter adds black beans. I sometimes add a spoonful of salsa.

This dish is like a friendly base. It welcomes your favorite things. What would you add? Chopped tomatoes? Jalapeños? A squeeze of lime? Tell me your dream toppings.

One Pan, One Happy Kitchen

I love recipes like this. You use just one pan. That means less washing up. More time for stories at the table. More time for a cup of tea after.

It’s a complete meal all by itself. You have your protein, your grain, and your veggies. It’s warm, filling, and full of flavor. It’s the kind of meal that just feels right.

Ingredients:

Ingredient	Amount	Notes
Ground beef	1 pound
Yellow onion	1 medium, diced
Diced tomatoes	1 (14 oz) can
White rice	1 cup
Taco seasoning	2 tablespoons
Water	1 ½ cups
Shredded cheddar cheese	1 cup
Shredded lettuce	2 cups	For serving
Sour cream	1 cup	For serving

My Grandson’s Favorite Weeknight Supper

Hello, my dear. Come sit at the table. Let me tell you about this easy skillet meal. My grandson Leo requests it every time he visits. He calls it his “cheesy taco rice.” I love how everything cooks in one pan. Doesn’t that sound nice for a busy night? The kitchen smells like a fiesta. I still laugh at that. It brings everyone running to see what’s for dinner.

You just need a few simple things from your pantry. Ground beef, some rice, and a can of tomatoes. The taco seasoning does all the flavor work. (A hard-learned tip: drain the beef well after browning. This keeps your rice from getting greasy.) Then you let it all simmer together. The magic happens under that lid. Soon, you have a cozy, cheesy dinner ready to top.

Step 1: Grab your biggest skillet. Brown the beef and diced onion over medium-high heat. Break the meat into little pieces as it cooks. You want just a tiny bit of pink left. This takes about six to eight minutes. Then, carefully pour out the extra liquid. I use the lid to hold the food back.

Step 2: Now, add the tomatoes, rice, taco seasoning, and water. Give it a good stir. Put the lid on tight. Bring it to a happy little boil. Then, turn the heat down to medium-low. Let it simmer for about twenty minutes. I stir it once halfway through. What’s your favorite smell coming from the kitchen? Share below!

Step 3: When the liquid is gone, stir everything well. Sprinkle that lovely cheddar cheese all over the top. Cover it again for just a minute or two. Watch the cheese melt into a perfect blanket. Now it’s ready! We serve it right from the skillet. Let everyone add their own lettuce and a cool dollop of sour cream.

Cook Time: About 30 minutes
Total Time: About 40 minutes
Yield: 4 servings
Category: Dinner

Let’s Mix It Up Next Time

This recipe is like a friendly blank canvas. You can change it to suit your mood. Feel free to play with your food, I always say. Here are three fun twists my family enjoys. They are all so simple.

Bean Fiesta: Skip the beef. Use a can of black beans instead. It’s hearty and vegetarian.
Kick of Heat: Add a diced jalapeño with the onion. Top with spicy pepper jack cheese.
Summer Garden: Stir in a cup of fresh corn at the end. Use fresh diced tomatoes too.

Each version feels like a brand-new meal. Which one would you try first? Comment below!

The Perfect Plate & Pour

This dish is a full meal by itself. But I love making a little spread. It feels more special that way. I’ll put out a bowl of crunchy tortilla chips for scooping. Some sliced avocado or a quick salsa is lovely too. For drinks, a cold glass of limeade is so refreshing. My husband prefers a light Mexican beer with his. It cuts through the richness nicely.

We usually eat this in big, colorful bowls. The red tomatoes and green lettuce look so cheerful. Which would you choose tonight? The zesty limeade or a crisp beer? Either way, it’s a happy dinner.

Storing Your Taco Rice for Later

Let’s talk about keeping this tasty skillet for later. First, let it cool completely. Then, pop it in the fridge for up to four days. I use my old glass pie plate with a lid. It works perfectly.

You can freeze it, too. Skip the lettuce and sour cream for now. Portion the rice mixture into containers. It will keep for three months. Thaw it in the fridge overnight when you’re ready.

Reheating is simple. Add a splash of water to a skillet. Warm it over medium heat, stirring often. This keeps the rice from drying out. I once forgot the water and my rice got crunchy!

Batch cooking this saves busy nights. Double the beef and rice in a bigger pot. You get two meals from one cooking session. This matters because it gives you more time with family. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Skillet Problems

Sometimes our dinners need a little help. Here are easy fixes. Is your rice still hard? The heat was likely too high. Just add a quarter cup more water. Let it simmer with the lid on.

Is the dish too dry? This happens if the rice absorbs too fast. Stir in a bit of broth or water when reheating. I remember when my grandson said it looked like “sand.” We fixed it together!

Is the flavor bland? Your taco seasoning might be old. Spices lose their power over time. Always taste before serving. You can add a pinch more seasoning. This matters for building your cooking confidence. Fixing small problems makes you a better cook. Which of these problems have you run into before?

Your Taco Rice Questions, Answered

Q: Can I make this gluten-free?
A: Yes! Just check your taco seasoning label. Many brands are naturally gluten-free.

Q: Can I make it ahead?
A: Absolutely. Follow the storage tips above. Add fresh toppings when you serve.

Q: What are easy ingredient swaps?
A: Use ground turkey or chicken. Try brown rice, but add more water and time. Fun fact: You can use salsa instead of diced tomatoes!

Q: How do I scale the recipe?
A: It’s easy to double for a crowd. Just use a very large skillet or pot.

Q: Any optional tips?
A: Let it sit, covered, for five minutes after cooking. This lets the flavors settle in nicely. Which tip will you try first?

From My Kitchen to Yours

I hope this recipe becomes a favorite in your home. It sure is in mine. Nothing makes me happier than sharing these simple, cozy meals.

I would love to see your creation. Did you add something special? Share a photo with your family. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnaWhitmoreKitchen. Thank you for cooking with me today.

Happy cooking!
—Anna Whitmore.