This Taco Beef and Rice skillet is so easy to make and helps you repurpose leftover rice! You'll have dinner ready in a jiffy!
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TACO BEEF AND RICE SKILLET
This is such an easy recipe to throw together for a weeknight dinner. Whenever I have leftover rice, it's usually a toss up between this easy taco beef and rice casserole or fried rice. It's much tastier than regular plain reheated rice!
I'm a huge fan of Taco Tuesdays and this skillet taco and rice is a pretty delicious and easy alternative if you don't want to run out to get tortilla wraps or other toppings. Most of these ingredients are things that I cook with regularly so unlike tortillas, are always in my kitchen.
If you don't have leftover rice and want to keep this a "one pot only" meal, I've got you covered down below in the tips and notes section!
What You'll Need
- olive oil
- onion: diced into small pieces
- bell peppers: diced into small squares
- garlic: roughly chopped
- salt
- pepper
- ground beef: I used lean ground beef
- taco seasoning
- tomato paste
- leftover cooked rice
- corn: I use frozen corn
- grape tomatoes: I like to toss a couple in near the end but if you don't have any, skip it.
- shredded cheese
- optional: I like to serve it with some avocados
How To Make It
- In a skillet on medium heat, add in the olive oil, onion, red bell peppers, garlic, and salt. Sauté for 3-5 minutes, until the onions have softened.
- Next, add in the ground beef. Season with more salt and taco seasoning. Cook until it is brown, around 7-10 minutes, using a wooden spoon to break up the pieces as you cook.
- When done, add in tomato paste and stir until mixed in.
- Next, add in the cooked rice along with ¼ cup of water (or beef broth). Stir until everything has been combined.
- Add in the frozen corn, grape tomatoes, and shredded cheese. Stir to combine.
- Serve when done with toppings of your choice such as avocados.
Variations
- swap beef for ground pork
- swap beef for ground chicken
- if you don't have taco seasoning, fajita seasoning works in a pinch
- swap frozen corn for any other frozen vegetables to add more nutrients to the meal!
- swap frozen corn for drained canned corn or fresh corn
- I used sweet onion but you can swap with any other onion
Tips and Notes
- If you do not have leftover rice, after you've added in the tomato paste, add in 1.5 cups uncooked rice and 2 cups of beef broth/stock. Bring it to a boil and let simmer until the liquid has all been absorbed and the rice is cooked through.
Recipe
One Skillet Taco Beef and Rice
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced into small pieces
- 1 bell peppers, diced into small squares
- 5 cloves garlic, roughly chopped
- 2 teaspoons salt
- 1 teaspoon ground pepper
- 500 to 600 grams ground beef
- 2 tablespoons taco seasoning
- 2 tablespoons tomato paste
- 3 to 3½ cups leftover cooked rice
- ½ cup frozen corn
- 1 handful grape tomatoes, cut in half
- 1 cup shredded cheese
Instructions
- In a skillet on medium heat, add in the olive oil, onion, red bell peppers, garlic, and salt. Sauté for 3-5 minutes, until the onions have softened.
- Next, add in the ground beef. Season with more salt and taco seasoning. Cook until it is brown, around 7-10 minutes, using a wooden spoon to break up the pieces as you cook.
- When done, add in tomato paste and stir until mixed in.
- Next, add in the cooked rice along with ¼ cup of water (or beef broth). Stir until everything has been combined.
- Add in the frozen corn, grape tomatoes, and shredded cheese. Stir to combine.
- Serve when done with toppings of your choice such as avocados.
Nutrition
More places to find me: @onepotonlyrecipes on Instagram and One Pot Only on Pinterest.
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