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.
One Skillet Taco Beef and Rice
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!
Ingredients
- olive oil
- 1 onion, diced into small pieces
- 1 bell peppers, diced into small squares
- 5 cloves garlic, roughly chopped
- 2 tsp salt
- 1 tsp ground pepper
- 500-600 grams ground beef
- 2 tbsp taco seasoning
- 2 tbsp tomato paste
- 3-3.5 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.
More places to find me: @onepotonlyrecipes on Instagram and One Pot Only on Facebook
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