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One-Pan Taco Beef and Rice Skillet Recipe

This Taco Beef and Rice skillet is quick, flavorful, and a great way to use leftover rice. Dinner comes together in minutes.

bowl of taco beef and rice casserola

TACO BEEF AND RICE SKILLET

This one-skillet recipe is perfect for a busy weeknight. When I have leftover rice, this taco beef and rice skillet is my go-to — more flavorful than plain reheated rice and faster than assembling tacos. Most ingredients are pantry staples, so you can usually make this without a trip to the store.

If you don’t have leftover rice, see the Tips and Notes section below for an easy one-pot method using uncooked rice and broth.

What You’ll Need

  • 1 tablespoon olive oil
  • 1 onion, diced small
  • 1 bell pepper, diced
  • 5 cloves garlic, roughly chopped
  • 2 teaspoons salt (adjust to taste)
  • 1 teaspoon ground pepper
  • 500–600 g lean ground beef
  • 2 tablespoons taco seasoning
  • 2 tablespoons tomato paste
  • 3–3½ cups leftover cooked rice
  • ½ cup frozen corn (or canned/fresh)
  • A handful of grape tomatoes, halved (optional)
  • 1 cup shredded cheese
  • Optional toppings: sliced avocado, cilantro, sour cream

How To Make It

  • Heat a skillet over medium and add olive oil, diced onion, bell pepper, garlic, and a pinch of salt. Sauté 3–5 minutes until the onion softens.
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.
  • Add the ground beef, season with additional salt and the taco seasoning, and cook 7–10 minutes until browned, breaking it up with a spoon.
ground beef and taco seasoning added into a skillet
  • Stir in the tomato paste until evenly incorporated.
tomato paste added to the skillet
  • Add the cooked rice and ¼ cup water or beef broth. Stir to combine, loosening any browned bits from the bottom of the skillet.
cooked leftover rice added to the skillet
  • Stir in the frozen corn, halved grape tomatoes (if using), and shredded cheese until the cheese melts and everything is well combined.
  • Serve hot with your favorite toppings such as avocado, cilantro, lime wedges, or sour cream.
beef with rice corn tomato and cheese in the skillet

Variations

  • Swap ground beef for pork or ground chicken for a lighter option.
  • If you don’t have taco seasoning, use fajita seasoning or a mix of chili powder, cumin, paprika, and garlic powder.
  • Replace corn with other frozen vegetables to boost nutrition.
  • Use canned (drained) or fresh corn if preferred.
  • Any onion variety works; I used sweet onion but yellow or white are fine.

Tips and Notes

  • No leftover rice? After adding the tomato paste, add 1½ cups uncooked rice and 2 cups beef broth. Bring to a boil, then simmer until the rice absorbs the liquid and is tender (about 15–20 minutes), stirring occasionally.
  • Adjust salt and taco seasoning to taste—seasonings can vary in sodium.
  • For a creamier texture, stir in a splash of cream or a dollop of sour cream at the end.
  • Leftovers store well in the fridge for 3–4 days and reheat easily in a skillet or microwave.

Recipe

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One Skillet Taco Beef and Rice

A simple, satisfying skillet that transforms leftover rice into a flavorful weeknight meal.
5 from 1 vote
Prep Time: 10
Cook Time: 25
Total Time: 35
Servings: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 bell pepper, diced
  • 5 cloves garlic, roughly chopped
  • 2 teaspoons salt
  • 1 teaspoon ground pepper
  • 500–600 g ground beef
  • 2 tablespoons taco seasoning
  • 2 tablespoons tomato paste
  • 3–3½ cups leftover cooked rice
  • ½ cup frozen corn
  • A handful of grape tomatoes, halved (optional)
  • 1 cup shredded cheese

Instructions

  • Heat olive oil in a skillet over medium. Add onion, bell pepper, garlic, and salt. Sauté 3–5 minutes until softened.
  • Add ground beef, season with salt and taco seasoning, and cook 7–10 minutes until browned, breaking it up as it cooks.
  • Stir in tomato paste until well combined.
  • Add the cooked rice and ¼ cup water or beef broth. Stir until everything is combined and heated through.
  • Fold in frozen corn, grape tomatoes (if using), and shredded cheese. Stir until the cheese melts.
  • Serve hot with optional toppings such as avocado, cilantro, or sour cream.

Nutrition

Calories: 670 kcal
|
Carbohydrates: 53 g
|
Protein: 33 g
Course: One Pot
Cuisine: Comfort
Author: Carmy

Find me on Instagram: @onepotonlyrecipes and on Pinterest: One Pot Only.

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