Name: The Best Taco Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, finely diced (about 1 cup); 2 cloves garlic, minced; 1 pound (450 g) lean ground beef; 1 packet taco seasoning (about 2 tablespoons); 1/2 teaspoon salt (adjust to taste); 1/4 teaspoon black pepper; 1/2 teaspoon paprika; 1/2 teaspoon ground cumin; 1 cup (185 g) long-grain white rice, uncooked; 1 cup (240 ml) tomato salsa; 1 cup (240 ml) beef broth; 1 cup (150 g) canned corn, drained; 1 cup (130 g) canned black beans, drained and rinsed; 1 1/2 cups (170 g) shredded cheddar cheese; Optional toppings: sour cream, diced tomatoes, sliced green onions, chopped fresh cilantro, sliced avocado, jalapeño slices

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This Taco Rice is a comforting, flavor-packed one-pan meal that combines seasoned ground beef, fluffy rice, zesty salsa, and melted cheddar cheese into a hearty, satisfying dish. It’s quick, affordable, and perfect for busy weeknights when you want something filling without spending hours in the kitchen.

Why You’ll Love This Recipe

One-pan convenience makes cleanup simple and stress-free.

Family-friendly flavors that everyone enjoys, from kids to adults.

Budget-conscious ingredients that are easy to find.

Ready in about 30 minutes from start to finish.

Perfect for meal prep and leftovers taste just as good the next day.

Customizable with your favorite taco toppings and add-ins.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound (450 g) lean ground beef
1 small yellow onion, finely diced (about 1 cup)
2 cloves garlic, minced
1 packet taco seasoning (about 2 tablespoons)
1 cup (240 ml) tomato salsa
1 cup (240 ml) beef broth
1 cup (185 g) long-grain white rice, uncooked
1 cup (150 g) canned corn, drained
1 cup (130 g) canned black beans, drained and rinsed
1 1/2 cups (170 g) shredded cheddar cheese
1 tablespoon olive oil
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon ground cumin

Optional toppings:

Sour cream
Diced tomatoes
Sliced green onions
Chopped fresh cilantro
Sliced avocado
Jalapeño slices

Directions

Heat olive oil in a large deep skillet over medium heat.
Add diced onion and cook for 2–3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
Add ground beef and cook until browned, breaking it apart with a spoon, about 5–7 minutes. Drain excess fat if necessary.
Stir in taco seasoning, salt, pepper, paprika, and cumin. Mix well to coat the meat evenly.
Add uncooked rice, salsa, beef broth, corn, and black beans. Stir everything together until well combined.
Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 18–20 minutes, or until the rice is tender and liquid is absorbed.
Remove from heat and sprinkle shredded cheddar cheese evenly over the top.
Cover again for 3–5 minutes until the cheese melts completely.
Fluff gently with a fork and serve warm with your favorite toppings.

Servings and timing

Servings: 4 generous portions

Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

Swap ground beef for ground chicken or ground turkey for a lighter option.

Use brown rice instead of white rice, increasing simmer time to 35–40 minutes and adding an extra 1/4 cup broth if needed.

Make it spicy by adding 1/2 teaspoon chili powder or diced jalapeños.

Stir in 4 ounces (115 g) softened cream cheese before adding shredded cheese for an extra creamy texture.

Turn it into a baked casserole by transferring the mixture to a baking dish, topping with cheese, and baking at 375°F (190°C) for 10 minutes.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat on the stovetop, add 1–2 tablespoons of water or broth and warm over medium-low heat until heated through.

To microwave, cover loosely and heat in 1-minute intervals, stirring between each, until hot.

This dish can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use instant rice instead of regular rice?

Yes, but reduce the cooking liquid slightly and shorten the simmering time according to the instant rice package instructions.

Can I make this recipe vegetarian?

Yes. Replace the ground beef with 2 cups of cooked lentils or extra black beans and use vegetable broth instead of beef broth.

What type of salsa works best?

A medium-thick tomato-based salsa works best. Mild, medium, or hot can be used depending on your spice preference.

Can I prepare this ahead of time?

Yes. You can cook it fully and refrigerate, then reheat just before serving.

How do I prevent the rice from sticking?

Keep the heat low during simmering and avoid lifting the lid too often while it cooks.

Can I add extra vegetables?

Absolutely. Bell peppers, zucchini, or diced tomatoes can be added when cooking the onion.

What cheese melts best for this recipe?

Cheddar melts beautifully, but Monterey Jack or a Mexican-style cheese blend also works well.

Can I double the recipe?

Yes, just make sure to use a large enough skillet or pot to accommodate the extra volume.

Is this dish spicy?

It is mildly seasoned. The spice level depends on your taco seasoning and salsa choice.

Can I use leftover cooked rice?

Yes. If using 3 cups of cooked rice, reduce the broth to 1/4 cup and simmer just long enough to heat everything through before adding cheese.

Conclusion

The Best Taco Rice is a simple, comforting meal that delivers bold taco flavor in a quick and easy one-pan dish. With tender rice, seasoned beef, melty cheese, and endless topping possibilities, it’s a reliable recipe you’ll come back to again and again. Whether for busy weeknights or casual family dinners, this flavorful dish is guaranteed to satisfy.