One pan taco rice skillet is a quick and easy way to get dinner on the table. It has maximum flavor with minimal dirty dishes!
One pan dinners are among my favorite ways to get supper on the table. This taco rice version takes very little prep and you are rewarded with a hearty Tex-Mex meal. It’s a great busy night meal and the leftovers are fabulous too.
Usually I have a fair amount of leftover pulled pork in the freezer, so whipping some up isn’t a problem. This year I seem to be finding myself in a pulled pork shortage.
So I thought I’d create some new spins on that basic idea. This taco inspired version is one of our new favorites.
It is a simple and economical way to turn a pound of ground beef and some rice into a great family meal. It comes together quickly and will get gobbled up.
Tips, tricks and potential variations for one pan taco rice
I like using either an enameled cast iron braiser or a deep nonstick saute pan with lid for this kind of skillet meal. Both hold plenty of volume and clean up easily. A 12″ cast iron skillet would work as well, but cleanup is a bit more finicky.
I used seeded and ribbed jalapenos for the peppers for flavor. It hardly had any heat, so I wish I hadn’t cleaned them so well. If you are worried about the heat, just use a bell pepper or a few smaller sweet peppers instead.
You can sub in your favorite beans if you don’t have or don’t like black beans. Or leave them out altogether if you prefer.
Feel free to stir in some corn if you’d like. It is a fabulous addition, but my husband prefers it without.
I ate mine as is. My husband loaded his in a tortilla with additional jalapenos, tomatoes, cheese and sour cream.
Serve with a small green salad, or on top of a salad!
Serve with avocado black bean salad or roasted salsa and tortilla chips.
Use your favorite taco toppings. We enjoyed fresh tomatoes, sour cream and cilantro. Guacamole, taco sauce, chives, onions or additional salsa would be great as well.
- 1 pound ground beef (or turkey or venison)
- 1 small onion, diced
- 2-3 jalapenos, seeded and diced (or 1 bell pepper)
- 1 package taco seasoning
- 1 cup rice (uncooked)
- 1 cup salsa
- 2 cups water
- 1 14 ounce can black beans, drained
- 1 cup cheddar cheese
- Your favorite toppings
- In a large skillet with a lid, cook ground beef, onions and peppers over medium heat until the meat is browned and the onions are translucent.
- Add the taco seasoning and rice. Stir to coat everything with the seasoning and let the rice toast for a minute or two.
- Add the salsa and water, bring to a simmer. Cover and simmer for about 20 minutes. Stir it about 15 minutes in and add additional water if necessary.
- Stir in black beans.
- Sprinkle cheese over the top, cover and let melt for a minute or two.
- Serve with your favorite taco toppings.
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Amount Per Serving: Calories: 303Total Fat: 15gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 66mgSodium: 627mgCarbohydrates: 18gFiber: 4gSugar: 2gProtein: 23g
All nutritional information is estimated and will depend on the exact ingredients you use.