Cheesy Taco Rice Mexican Skillet Recipe + Video
This post may contain affiliate links. Please read my disclosure policy.
Taco Rice is smoky, spicy, and so hearty! It’s easy to make in one pan on the stove. Dish up a scrumptious, cheesy Mexican beef and rice casserole in 30 minutes! Simple ingredients that are perfect for taco night!
Taco Rice
This taco rice casserole has been a family favorite for years. It will feed a number of us and makes a hearty main dish or a delicious side dish as well.
It’s perfect for busy days and easy to make in so many different ways.
It’s often on the weekly dinner menu, and I always have some in the freezer to pull out for quick lunches or to take to friends.
Skillet meals are a lifesaver for any family with a hectic schedule. Everything cooks together, and you won’t be stuck washing a pile of dishes before bed.
I’m also a fan of lazy day recipes!
When you can’t make it to the grocery store, just grab what’s in your pantry and fridge and put together something quick and easy.
This is one of my favorite Mexican side dishes for that reason! Easy dinners like this are literally the best.
Essentially, that’s what this Mexican beef and rice casserole is! It’s a fun spin for Taco Tuesday and a great way to whip up a simple recipe for the whole family to enjoy.
All you have to do is follow the simple steps on the recipe card below.
Forget about loading up the car to head to the Mexican restaurant in town and create this new recipe the next time that craving hits.
It’s an easy taco rice recipe that gives you the flavors of taco meat paired with the texture of rice, all in a large skillet.
You can even dip tortilla chips into it for a fun and unique option. Mexican food like this is the best – and there might even be some leftover taco rice to enjoy later!
One Pot Mexican Rice Casserole
Perfectly seasoned ground beef comes together with tomatoes, black beans, corn, jalapeños, and rice to create a simple meal that will knock your socks off!
Taco Rice Casserole Ingredient Notes
- Use leftover ground beef. I love to cook big batches in the crockpot and freeze them in portions. Thaw it in the refrigerator or warm it up right in the skillet!
- Swap out the rice. Any long-grain rice should work fine. Just keep an eye on it, since different varieties may need longer cooking times.
- Tame the heat. You can substitute diced green chiles for the jalapeños if you prefer.
Adding a dollop of sour cream to your bowl will help mellow out the peppers as well. - A simple trick for extra flavor: Use fire roasted diced tomatoes in place of crushed or regular diced tomatoes.
They add that “cooked all day” taste to quick and easy recipes like this one. - Sensitive to spice? Reduce the amount of New Mexico chile powder by half and add regular chili powder in its place.
Taco Rice Recipe FAQ
You sure can! Measure out about a cup to replace the canned variety and stir it right into the one pot Mexican rice casserole – no need to thaw it first.
Unlike traditional chili seasoning, this spice is made entirely from ground chiles. It has an earthy, sweet flavor and subtle, spicy heat.
This simple ingredient adds a truly authentic flavor to the taco rice recipe! Find it in bulk bags in the international aisle, or order some online.
Really, anything that you’re craving is a great addition. You can be as creative as you want and add your own homemade taco seasoning or keep it simple. Refried beans and iceberg lettuce are two things that I love to add to my plate with this unique comfort food!
You can’t go wrong with melty cheese paired with that taco flavor – just add it to your ingredients list. This is how favorite recipes continue to stay as favorites- because they’re easy to change with your favorite toppings.
Easy Meal Prep Instructions
I actually make this quite often for easy lunches.
Once the one pot Mexican rice casserole has cooled, scoop portions onto a parchment-lined baking sheet (or use a silpat mat) and flash freeze for at least 4 hours.
Once firm, toss them into gallon-sized freezer bags and store for up to 3 months!
Serving Suggestions
Add any of your favorite taco toppings to this beef rice casserole, or serve a green salad on the side. Easy peasy!
I think that this would make a killer taco salad as well! No matter how you eat it, it’s an easy weeknight meal.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Other Easy One Pot Meals
Easy Cheesy Taco Rice Mexican Skillet Recipe + Video
Equipment
Ingredients
- 1 pound lean ground beef
- 1 1/2 teaspoons kosher salt, divided
- 2 teaspoons New Mexico chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon fresh ground black pepper
- 15 ounce can low-sodium black beans, rinsed and drained
- 14.5 ounce can fire roasted diced tomatoes with garlic
- 15.25 ounce can niblet corn, rinsed and drained (or 1 cup frozen corn)
- 4 ounce can fire roasted diced jalapenos
- 1 cup jasmine rice
- 2 cups water
- 8 ounces Colby jack cheese, shredded
- optional garnish: fresh cilantro, chopped
Instructions
- Warm a large (10″) skillet over medium high heat. Add ground beef and 1/2 teaspoon salt. Cook until beef is cooked through. Drain excess drippings if necessary (I had very little drippings and did not have to drain). Sprinkle spices over the beef (chili powder, cumin, paprika, onion powder, pepper and remaining 1 teaspoon salt). Stir to combine.
- Add black beans, tomatoes, corn, jalapenos and rice to skillet. Stir to combine. Add water. Stir to combine. Cover and bring to a boil. Once mixture is boiling, stir well making sure there are no bits stuck to the bottom. Reduce to simmer.
- Cook 15 minutes or until rice is cooked through. Remove cover half way through and stir well, unstick any bits stuck on the bottom of the pan.
- Remove skillet from the heat, sprinkle with cheese. Place skillet under broiler until cheese is completely melted, about 2 minutes.
- Sprinkle with cilantro. Serve and enjoy!
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published February 2016, updated and republished January 2024
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
I just want to come live at your house Donna 🙂
i have tried this today but left jalapenos out as would be too spicy for me and will definitely be doing it again.. clean plates all around xx
I used a fan of green chilies instead
I just made this (minus black beans because I forgot to buy them) and it is really tasty! Not to mention easy clean up and great if you wanted to use it for burritos, taco salad or other endless combinations! I will be saving this as a future go-to recipe and next time with the black beans! Big thumbs up!
Why do they have to put corn in everything ?
I'm with you…it seems every mexi dish recipe I see has corn in it…yuch! And yes I know it can be left out..but I see "corn" and its just a turnoff.
I agree
"they" who? remember, you can leave it out.
I'm not crazy about black beans either but they are growing on me, Mexican food usually includes some kind of bean, for filler and nutrition, so I'm training myself and hubs to use them mainly for variety.
Not fussed on black beans either, but going to try with pinto beans instead. ;0)
I used drained canned pinto beans instead of black beans (don’t like them) and no jalapeños. It was very good. Everyone loved it.
I'm not crazy about black beans either but they are growing on me, Mexican food usually includes some kind of bean, for filler and nutrition, so I'm training myself and hubs to use them mainly for variety.
Can you tell me the difference between the chili powder I can find in any grocery store in OH, and Hatch or New Mexico Chili powder? Are they interchangeable in your recipe? I think my family would really like this recipe. Thanks!
chili powder (ie McCormick's) has added ingredients in it and Hatch or New Mexico is pure ground chili. Read the ingredients in it I'm sure you would want the pure ground one in this recipe.
Do you know the nutrition information on this dish?
What would pair well with this?
Chopped lettuce, diced tomatoes, sliced cucumber, sliced green onions w/white & green. Add avocado just before serving with sweetened mayo dressing.
Definitely!
COuld I use a taco seasoning packet instead of all the other seasoning?
this looks really good…I will make it and let you know what I think…
I`m a beginner in cooking but I really want to try this dish. I will let you know how it goes :). Thanks for sharing.
At the very tip of Mexico's Baja Peninsula, along the coast where Sea of Cortez meets the Pacific, lies the Las Ventanas al Paraiso. phoenix Mexican restaurant
Any thoughts on cheese substitute. I have this frustrating cheese allergy.
Made it tonight. So good!
Thanks so much, Sherrie! We are so happy you enjoyed it!
Can I use regular rice instead of Jasmine? Never cooked with Jasmine rice so not sure the difference. Thanks.
of course. I only buy basmati rice and use in everything.
How many servings in this dish?
Wow, a very quick easy and very tasty dish. My husband said it was restaurant quality, and it will become our go to dish for entertaining!
Love love loveeee this recipe. So yummy and I can make it as spicy or not spicy as I want so easily. Thank you. xoxo
I absolutely love this recipe I made it for my family tonight and they loved it.
If I wanted to double this recipe, do I just double everything? Curious!
Family really, really loves this one!!
Anyone know the calories for this meal?
This is so good fresh and left over. I like to make it in big batches and take it for lunches to work during the week.
I made this the 1st time just as the recipe is, but this time I am substituting chicken in place of the ground beef, this is a great meal to feed several people when you garnish it up with lettuce ,tomato, avocado tortilla chips salsa sliced jalopenos for those who want it spicey !
Hi Karla,
We are happy you enjoyed it. Adding the chicken sounds delicious! Have a great day!
TSRI Team Member,
Holli