Description
A reliable, one-pot weeknight dinner that feeds 4-6 people for under $15. This ground beef taco skillet with fluffy rice is fast, cheap, and delicious, requiring minimal cleanup and offering great leftovers.
Ingredients
Scale
- 1 pound ground beef (80/20 fat ratio recommended)
- 1 cup long-grain white rice (Jasmine or Basmati)
- 2 cups low-sodium chicken broth
- 1 can (15oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned, drained)
- 2 tablespoons taco seasoning
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (14.5oz) diced tomatoes (with green chiles like Rotel)
- 1.5 cups shredded cheese (Mexican blend or cheddar)
- Sour cream (optional, for serving)
- Fresh cilantro, chopped (optional, for garnish)
- Lime wedges (for serving)
Instructions
- Prep ingredients: Chop onion, mince garlic, measure rice, drain/rinse beans and corn, and grate cheese.
- Brown the beef: Heat a large skillet over medium-high heat. Add ground beef and break into small crumbles. Cook for 5-7 minutes until browned. Drain excess fat if desired, leaving some for flavor.
- Sauté aromatics: Push beef to the side or cook together. Add diced onion and cook for 2-3 minutes until soft. Add minced garlic and cook for 30 seconds until fragrant but not brown.
- Add seasoning and veggies: Stir in taco seasoning. Add black beans, corn, and diced tomatoes with their juice. Simmer for 1-2 minutes to meld flavors.
- Add rice and liquid: Pour in uncooked rice and chicken broth. Stir to combine, ensuring rice is submerged. Ratio should be 1 cup rice to 2 cups liquid.
- Simmer the rice: Bring to a boil, then reduce heat to low. Cover tightly with a lid. Simmer undisturbed for 15-18 minutes. Do not lift the lid.
- Add cheese and rest: Remove skillet from heat. Sprinkle shredded cheese over the top. Cover and let sit for 5 minutes to allow cheese to melt and rice to finish steaming.
- Fluff and serve: Uncover and fluff rice with a fork. Taste and add salt if needed. Serve immediately with sour cream, cilantro, and lime wedges.
Notes
Do not lift the lid while rice is simmering to ensure proper steaming. Rinse uncooked rice before cooking to remove excess starch and prevent stickiness. Use low-sodium broth as taco seasoning and canned tomatoes are salty. This recipe does not freeze well due to rice texture; store in fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 450
- Sugar: 4
- Sodium: 600
- Fat: 16
- Saturated Fat: 7
- Carbohydrates: 50
- Fiber: 6
- Protein: 25
Keywords: ground beef taco skillet, one pot meal, budget dinner, easy weeknight dinner, family friendly, 30 minute meals, cheap dinner, rice and beans