Taco Rice is an easy one skillet recipe made with seasoned ground beef and melty cheese for a quick, satisfying meal. Packed with bold flavors and ready in just 30 minutes, this is a go-to for busy nights when you need dinner on the table fast.
For more delicious rice recipes, try my Steak Fried Rice, Mexican Rice, and Red Beans and Rice.
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Cheesy Taco Rice Recipe
This taco rice is one of my favorite dinners when I need something quick, easy, and packed with flavor. The Tex-Mex spices from the taco seasoning bring everything together, making it a hit with the whole family.
Since it’s a one-pan meal, there’s way less clean-up, which is always a win on busy nights. I love how versatile it is—you can load it up with your favorite topping ideas like fresh salsa, sour cream, or crunchy tortilla chips. Whether you’re feeding a crowd or just need a fuss-free dinner, this recipe gets the job done.
What is Taco Rice?
Taco Rice is a flavorful dish that combines seasoned ground beef, rice, and classic Tex-Mex ingredients like cheese, beans, and tomatoes. Originally inspired by Japanese Taco Rice (a fusion of Tex-Mex flavors and Okinawan cuisine), this version leans into a hearty, one-skillet meal perfect for busy weeknights. My recipe keeps things simple with taco seasoning, melty cheese, and easy topping options, making it a family favorite with minimal effort.
Ingredients
- Ground beef or ground turkey: A hearty base for the dish, soaking up all the taco seasoning and blending perfectly with the rice. Ground turkey works just as well if you want a leaner option.
- Onion: Adds depth and a slight sweetness once it softens, balancing the bold Tex-Mex flavors.
- Bell pepper (optional): A great way to sneak in extra veggies while adding a pop of color and subtle crunch.
- Seasonings (taco seasoning, garlic powder, chili powder): The key to bold Tex-Mex flavor, with a mix of warm spices that bring heat, depth, and a savory balance. Add salt and pepper, adjusting to taste.
- Diced tomatoes with green chilies (Rotel or similar): Brings acidity, spice, and moisture, helping to infuse the rice with even more flavor.
- Tomato sauce: Adds richness and helps create a saucy base for the rice to absorb.
- Chicken broth or water: Cooking the rice in broth gives it a deeper, savory taste, but water works in a pinch.
- Long-grain rice: The perfect choice for absorbing all the flavors without turning mushy.
- Black beans: A classic Tex-Mex ingredient that adds protein, texture, and a slightly creamy bite.
- Corn: Brings a touch of sweetness that balances the spices and adds extra texture.
- Shredded cheddar cheese (or a blend): Melts beautifully over the top, adding a gooey, irresistible finish.
- Olive oil: Helps brown the meat and soften the veggies, giving everything a rich, well-rounded flavor.
- Garnishes (cilantro, tomatoes, jalapeños, salsa, sour cream, guacamole): The best part! Customize with your favorite toppings to add freshness, spice, or extra creaminess.
How to Make Taco Rice
See recipe card for ingredient quantities and full instructions.
I start by browning the ground beef in a large skillet over medium heat, breaking it up as it cooks.
Once it’s mostly cooked, I add the diced onions and let them soften before stirring in the taco seasoning, making sure everything is well coated in the spices.
Next, I add the uncooked rice, black beans, corn, diced tomatoes with green chilies, and chicken broth, stirring to combine.
I bring the mixture to a boil, then reduce the heat, cover, and let it simmer until the rice is tender and has absorbed all the liquid.
Once it’s done, I sprinkle shredded cheese over the top.
Cover the skillet again, and let the cheese melt into the dish.
To serve, I scoop it onto plates and top it with shredded lettuce, pico de gallo, and a drizzle of creamy sauce.
Pro Tips
- Toast the seasonings for extra depth. Let the taco seasoning, garlic powder, and chili powder cook for a minute before adding liquids to enhance their flavors. This small step makes a big difference in the overall taste.
- Use broth instead of water for richer flavor. Chicken broth adds a deeper, more savory taste to the rice compared to plain water. If using water, consider adding an extra pinch of salt to balance the seasoning.
- Cover and simmer until the rice is tender. Keeping the lid on while the rice cooks helps it absorb the liquid properly and cook evenly. Resist the urge to stir too often, or the rice may turn mushy.
- Melt the cheese with residual heat. Once you sprinkle the cheese on top, cover the skillet and let it sit for a few minutes. The heat from the dish will melt the cheese perfectly without overcooking the rice.
- Customize with your favorite toppings. Fresh toppings like cilantro, diced tomatoes, jalapeños, or a drizzle of sour cream add texture and brightness. You can also serve it with tortilla chips for extra crunch.
- Make it ahead for easy meals. Taco Rice reheats well, making it a great meal prep option. Store leftovers in an airtight container and reheat with a splash of broth to keep the rice from drying out.
How to Serve Taco Rice
You can eat a bowl of taco rice with a side of tortilla chips, warm tortillas, or a side of avocado. Alternatively, use the rice as filling for burritos. Serve it over some leafy greens for a balanced taco salad.
Recipe Variations
- Protein Swap: Want to switch things up? Try using shredded rotisserie chicken or ground turkey instead of beef. You can also make it vegetarian by skipping the meat and adding extra beans or sautéed mushrooms for a hearty texture.
- Spice Level: Adjust the heat to your preference by using mild or hot diced tomatoes with green chilies. For an extra kick, add chopped jalapeños, a dash of cayenne, or a spoonful of chipotle in adobo.
- Rice Options: Long-grain white rice works best, but you can swap it for brown rice or even cauliflower rice for a low-carb version. Just note that brown rice will need extra liquid and a longer cooking time.
- Sauce: Need a quick sauce recipe for the drizzle? Use my Creamy Jalapeno Salsa, Chipotle Sauce, or Sour Cream Enchilada Sauce.
Storage
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat taco rice in a skillet over medium heat with a splash of broth or water to keep it from drying out. You can also microwave it in short intervals, stirring in between, until warmed through.
FAQ
Why is taco rice popular in Okinawa?
Taco rice took off in Okinawa thanks to the American military presence, where locals put their own spin on Tex-Mex flavors. The seasoned meat still has that classic taco seasoning kick, but the Okinawan version adds soy sauce and sake for a mix of bold and savory flavors. It’s a fun fusion dish that brings the best of both worlds to the table.
Can I use instant rice instead of long-grain rice?
Yes, but you’ll need to adjust the liquid and cooking time since instant rice cooks much faster. If using instant rice, reduce the broth and add it toward the end to prevent it from getting mushy.
Can I make this ahead of time?
Yes! Taco rice stores well in the fridge for up to three days. Just reheat and add fresh toppings when ready to serve.
More Taco Recipes
Looking for other recipes like this? Try these:
After you try this Taco Rice recipe, I'd love to hear your thoughts. Comment below and follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious recipes!
📖 Recipe
Ingredients
- 1 pound Ground beef or ground turkey
- 1 small Onion diced
- 1 Bell pepper diced (optional)
- 1 packet Taco seasoning or homemade seasoning
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 1 10 ounce can Rotel diced tomatoes with green chilies or any other brand of diced tomatoes with chilies
- ½ cup Tomato sauce
- 1 cup Chicken broth or water
- 1 cup Long-grain rice uncooked
- 1 15 ounce can Black beans drained and rinsed
- 1 15 ounce can Corn drained
- 1 ½ cups Shredded cheddar cheese or a blend of cheeses
- Salt and pepper to taste
- Garnish with: cilantro tomatoes, jalapeños, salsa, sour cream, guacamole
- 1 tablespoon Olive oil for cooking
Instructions
- Add the ground beef to a large skillet and start breaking it apart with a spoon, cook it until it is fully browned and there is no more pink showing (about 6-8 minutes). Drain any excess grease.
- Now add the diced onion and bell pepper to the skillet with the beef. Cook for 3-4 minutes, until they are softened.
- Sprinkle the taco seasoning, garlic powder, and chili powder over the beef mixture. Stir the seasonings in until they are fully combined, and allow them to cook for 1-2 minutes so that they can get slightly toasted to bring out the flavors more.
- Next you can stir in the Rotel, tomato sauce, and chicken broth and stir them until they’re fully combined. Bring the mixture to a simmer. Let it cook for about 5 minutes, allowing the flavors to blend.
- Stir in the uncooked rice, black beans, and corn. Season with salt and pepper to taste. Cover the skillet and simmer on low heat for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- Once the rice is cooked and the mixture is heated through, stir it to make sure the rice isn’t sticking to the bottom of the skillet. Now sprinkle the shredded cheese evenly over the top. Cover the skillet and let it cook for an additional 2-3 minutes, or until the cheese is melted and bubbly.
- Serve the cheesy taco skillet hot, garnished with sour cream and fresh cilantro, if desired. You can eat it on its own or with tortilla chips, warm tortillas, or a side of avocado. And enjoy!
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