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Cheesy Taco Rice Skillet

A delicious and easy one-pan meal with ground beef, beans, corn, and cheese, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb lean ground beef Use lean for a healthier option.
  • 1 can beans (black or pinto)
  • 1 cup corn (canned or frozen)
  • 1 package ready rice (about 2 cups) Regular rice can be used if ready rice is not available.
  • 1 cup shredded cheese (cheddar or Mexican blend) Feel free to use a different cheese for added flavor.
  • 2 teaspoons taco seasoning
  • Salt and pepper to taste
Optional Toppings
  • chopped cilantro For garnish.
  • sour cream For garnish.
  • salsa For garnish.

Method
 

Cooking
  1. In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat if necessary.
  2. Stir in the canned beans, corn, and taco seasoning. Cook for 2-3 minutes until heated through.
  3. Add the ready rice to the skillet and mix well.
  4. Sprinkle shredded cheese on top and cover the skillet until the cheese melts.
  5. Season with salt and pepper to taste.
  6. Serve hot, topped with optional cilantro, sour cream, or salsa if desired.

Notes

To store leftovers, let the dish cool before placing it in an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, freeze and thaw overnight before reheating. For a lighter option, substitute with lean ground turkey or chicken. You can also make it vegetarian by omitting ground beef and using extra beans.