Description

Welcome to a delicious and easy-to-make dish that’s perfect for busy weeknights! Our Fiesta Taco Skillet with Beef, Rice, and Veggies is a one-pan wonder that brings all the vibrant flavors of a Mexican fiesta right to your kitchen. This recipe combines hearty ground beef, colorful veggies, and fluffy rice, all seasoned with classic taco spices. It’s topped with melted cheese for that gooey goodness everyone loves. Whether you’re cooking for a family dinner or meal prepping for the week, this dish is sure to satisfy.

The beauty of this recipe lies in its simplicity and the fact that it’s cooked all in one skillet, which means fewer dishes to clean up. Plus, it’s incredibly versatile! You can customize the toppings to suit your taste, making it a fun meal that everyone can enjoy. Let’s dive into this flavor-packed Fiesta Taco Skillet and bring a little fiesta to your dinner table!

Ingredients

Scale

1 tablespoon olive oil
1 pound lean ground beef
1 onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 (1 ounce) packet taco seasoning (or 2 tablespoons homemade taco seasoning)
1 cup uncooked long-grain white rice
1 (15 ounce) can black beans, drained and rinsed
1 cup salsa
2 cups low-sodium chicken broth
1 cup frozen corn kernels
1 ½ cups shredded Mexican blend cheese
Optional toppings: chopped cilantro, sliced green onions, diced avocado, sour cream, tortilla chips

Instructions

Cook the Beef: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink. This should take about 5-7 minutes.
Sauté the Veggies: Add the onion, bell pepper, and garlic to the skillet. Cook, stirring often, until the vegetables have softened, about 3-5 minutes.
Season and Combine: Sprinkle the taco seasoning over the beef and vegetables. Stir well to combine all the flavors.
Add the Rice and Beans: Stir in the rice, black beans, salsa, and chicken broth. Mix everything thoroughly and bring the mixture to a boil.
Simmer: Reduce the heat to low, cover the skillet, and let it simmer until the rice is tender and has absorbed most of the liquid. This will take approximately 20 minutes. Be sure to stir occasionally to prevent sticking.
Incorporate Corn and Cheese: Remove the lid and stir in the frozen corn. Then, evenly top the skillet with the shredded cheese. Cover again and let it sit off the heat for 3-5 minutes, until the cheese has melted to perfection.
Serve and Enjoy: Serve the taco skillet hot, garnished with your favorite toppings like chopped cilantro, sliced green onions, diced avocado, sour cream, or crunchy tortilla chips.

Notes

Perfect Rice: For fluffy rice, make sure to stir occasionally while it simmers to avoid sticking to the pan. If the rice is not fully cooked after 20 minutes, add a bit more broth and continue cooking until tender.
Spice Level: Adjust the spice level by choosing a mild, medium, or hot salsa. You can also add a pinch of cayenne pepper or a few dashes of hot sauce if you like it extra spicy.
Cheese Melt: For a perfectly melted cheese layer, make sure to cover the skillet after adding the cheese and let it sit off the heat. This allows the residual heat to gently melt the cheese without overcooking the dish.