One-Pan Cheesy Taco Rice Skillet

All the cozy, kid-approved taco flavors in a fast, budget-friendly one-pan rice dinner with minimal cleanup.

Ingredients

• 500g (1 lb) ground beef *or* ground turkey
• 1 medium onion, diced
• 2 cloves garlic, minced (pantry staple)
• 1½ cups long-grain white rice, rinsed
• 2 cups chicken stock (or water + 1 tsp salt)
• 1 can (400g/14 oz) crushed tomatoes *or* diced tomatoes
• 2 tbsp tomato paste (optional but recommended)
• 1 can (400g/14 oz) corn, drained (optional)
• 1 can (400g/14 oz) black beans *or* kidney beans, drained and rinsed (optional)
• 2 cups shredded cheese (cheddar or “tasty” cheese)
• 2 tsp ground cumin (pantry staple)
• 2 tsp smoked paprika *or* paprika (pantry staple)
• 1 tsp dried oregano (pantry staple)
• ½–1 tsp chili powder (optional, to taste)
• 1 tbsp oil (pantry staple)
• Salt and pepper

Method

• 1

  Step 1: Brown the meat

  Heat oil in a large deep skillet or pot over medium-high heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, 30 seconds. Add ground meat, breaking it up, and cook until no longer pink and you get some golden bits on the bottom, 5–7 minutes. Season with ½ tsp salt and pepper.

• 2

  Step 2: Build the flavor base

  Stir in cumin, paprika, oregano, and chili powder. Cook for 30 seconds until the spices smell toasty. Stir in tomato paste (if using) for 30 seconds to “cook out” the raw taste.

• 3

  Step 3: Add rice + liquids

  Stir in rinsed rice, crushed/diced tomatoes, and stock. Scrape the bottom of the pan to dissolve any browned bits (that’s flavor). Bring to a simmer.

• 4

  Step 4: Simmer until the rice is tender

  Cover with a lid, reduce heat to low, and cook for 15 minutes. Don’t stir while it cooks (helps the rice cook evenly). After 15 minutes, quickly check: rice should be mostly tender and liquid mostly absorbed.

• 5

  Step 5: Add beans/corn + finish

  Stir in beans and corn (if using). Cover again and cook 3–5 minutes until hot and the rice is fully tender. If it looks dry before the rice is done, splash in ¼ cup water and keep going.

• 6

  Step 6: Cheese melt

  Turn heat off. Sprinkle cheese over the top, cover for 2 minutes until melted, then fluff gently with a spoon. Taste and adjust salt/pepper.

Tips

• **Make it kid-friendly:** Skip chili powder and serve hot sauce at the table for adults.
• **Cheaper protein swap:** Use 2 cans of beans (instead of meat) for a budget vegetarian version—still filling.
• **No stock?** Water works fine; just season a bit more (start with 1 tsp salt total, then adjust).
• **Add veg without fuss:** Stir in a handful of frozen peas or chopped spinach at the end (pantry/freezer-friendly).
• **Storage:** Keeps 3–4 days in the fridge. Reheat with a splash of water, covered, to loosen the rice.
• **Serve with:** Simple side salad, steamed frozen veg, or just tortilla chips for crunch.

Nutrition (per serving, estimate)