This post contains affiliate links. Please read our disclosure policy.
This one pot taco rice skillet is an easy taco and rice burrito bowl dinner in just one pot – bursting with your favorite burrito flavors, with almost no cleanup! Perfect to feed a crowd on a budget and in s many different dishes from burritos and salads, to as-is straight out of the skillet!
In a quest to make more effortless meals that work well in leftovers, I’ve been trying to come up with more one pot meals.
There is something fantastic about the one pot meal- not only is it easier to only have to clean one pot, but they tend to be simpler, easier recipes that are perfect for busy families who need warm, comforting meals to come around at night.
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of contents
One Pot Taco Rice Ingredients
- 1 lb Ground Beef: Provides the main protein, adding richness and savory flavor to the dish.
- 1 Large Onion, Diced: Adds sweetness and depth, building the foundation of the flavor with an aromatic base.
- 2 Bell Peppers, Diced: Contributes sweetness, crunch, and additional color to the dish, balancing the spices.
- 1 Can Diced Tomatoes with Green Chilis: Adds acidity, moisture, and a mild heat, creating a more robust flavor profile.
- 1 Cup Salsa: Adds spice, acidity, and additional layers of flavor with ingredients like tomatoes, onions, and spices.
- 1 Cup Long Grain White Rice (NOT Minute Rice): Provides the carbohydrate base that absorbs the flavors, adding texture and making the dish hearty.
- 1 Cup Water: Used to cook the rice and blend flavors, ensuring the rice is tender.
- 1 Cup Beef Stock: Enhances the savory richness, adding umami depth to the dish.
- 2 tsp Cumin: Brings warm, earthy, and slightly nutty notes that are characteristic of taco seasoning.
- ½ tsp Cayenne Pepper: Adds heat, contributing to the spiciness of the dish.
- 1 tsp Chili Powder: Adds a mild level of spice and depth, giving the dish a classic taco flavor.
- 1 tsp Garlic Powder: Provides a mild garlic flavor, adding warmth and enhancing the overall savory taste.
- 1 tsp Smoked Paprika: Adds a smoky, slightly sweet flavor, complementing the other spices.
- 1 Cup Shredded Cheddar or Jack Cheese: Adds creaminess and richness, balancing the spices and adding a satisfying texture.
- Green Onions, to Garnish: Adds freshness and a mild, slightly sharp flavor to contrast the rich flavors in the dish.
How to Make a Taco Skillet With Rice
- Brown beef and vegetables. In a large pan, brown beef. When beef is lightly browned, add diced onions and peppers. Cook until beef is fully cooked, onions and peppers are soft.
- Add rice. Add can of tomatoes with green chili- no need to drain. Add salsa, rice, water and stock. Stir well to combine.
- Simmer. Add in spices and mix, cover. Let simmer on low until rice is soft and liquid has cooked off.
- Melt cheese. Top with cheese, stir in until it melts.
- Serve!
Taco Rice Recipe Variations
This taco and rice burrito bowl recipe is so simple, you can change it up with your favorite ingredients if there is something you want to add or want to switch out. Have fun and be creative when making your one pot spicy taco skillets!
- Chopped broccoli florets add a delicious crunch and tons of nutritional value to taco skillets.
- Substituting ground chicken or turkey lighten this dish up considerably.
- Adding cauliflower rice instead of rice makes this a keto or paleo low carb meal your whole family will love.
- Swapping chorizo for ground beef will kick our taco skillets up a notch.
- Adding 4-6 oz velveeta will make this dish totally creamy, thick, and indulgent.
- Black beans or pinto beans give protein and a ton of flavor to this skillet.
- Sliced jalapenos and olives on top give great color, texture, and a bit of extra kick!
I got the idea for this burrito bowl/ one pot taco skillet from my good friend Melissa’s One Pan Chicken Burrito Bowls.
Melissa is the queen of one pot meals- and these look so insanely delicious!
Be sure to check out her recipe- she even has a burrito bowl recipe that you can cook in the slow cooker!
How to Serve Cheesy Taco Rice
I made my dish a little more rice based to eat more like a side dish- it is fantastic in tacos, salads, burritos- and even in stuffed peppers!
Of course, this rice skillet is also fabulously delicious on its own- I got a bit carried away sampling it straight out of the pan!
- Add your taco and rice skillet dinner to large iceberg or romaine lettuce leaves for a deliciously festive and fun taco lettuce wrap.
- Toss your taco and rice skillet into burritos for an easy complete meal.
- Add to tacos and bake in the oven for 10-15 minute for the ultimate Taco and Rice Skillet Baked Tacos.
- Spoon heaping servings of your taco and rice skillet over a salad for a tasty lighter lunch.
- Stuff into peppers and bake for 15-20 minutes until pepper is soft for delicious stuffed peppers.
Storing and Freezing Leftover Taco Rice
This one pot cheesy taco skillet isn’t just knock out delicious the day you make it – this is a meal you can buy and make in bulk, and freeze for future meals, too!
I actually make a big double batch every time I make this because it saves so well- you can even freeze it in a high quality freezer bag.
If you have lots of taco skillet leftover – never fear!
I actually think this recipe tastes even better a few days after making it- and since it is so versatile, you can add it to different recipes each day without feeling like you’re eating the same leftovers again and again.
Use these handy tips how to store taco and rice skillet leftovers:
- Store in an airtight container in the refrigerator for up to three days.
- Store in a plastic bag in the freezer for up to 2 months.
- When reheating, I prefer adding back to a skillet with a bit of oil and pan sauteeing instead of microwaving for the best flavor and texture.
Other Easy One Pot Mexican Food Inspired Dinners You’ll Love:
If you love this recipe, check out more of our other Mexican and Southwestern recipes below:
You can find our entire archives here.
If you love this easy recipe please click the stars below to give it a five star rating and leave a comment! Pease also help me share on Instagram, Facebook, and Pinterest!
Follow on Instagram
Only have 30 minutes to get dinner on the table? Sign up for my 30 minute dinner plans direct to your inbox!
Find and shop my favorite products in my Amazon storefront here!
Cheesy Taco Rice
Ingredients
- 1 lb ground beef
- 1 large onion, diced
- 2 bell peppers, diced
- 1 can diced tomatoes with green chilis
- 1 cup salsa
- 1 cup long grain white rice, NOT minute rice
- 1 cup water
- 1 cup beef stock
- 2 tsp cumin
- ½ tsp cayenne pepper
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 cup shredded cheddar or jack cheese
- green onions, to garnish
Instructions
- In a large pan, brown beef.
- When beef is lightly browned, add diced onions and peppers.
- Cook until beef is fully cooked, onions and peppers are soft.
- Add can of tomatoes with green chili- no need to drain.
- Add salsa, rice, water and stock.
- Stir well to combine.
- Add in spices and mix, cover.
- Let simmer on low until rice is soft and liquid has cooked off.
- Top with cheese, stir in until it melts.
- Serve!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe. I sometimes use ground chicken for a lower calorie meal. I use black beans to make it fiber rich … yummy. If there is leftovers I put it a tortilla with more salsa and cheese. Double yum!!!