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Beef taco rice on a blue plate with a fork.

Easy Taco Skillet

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This taco skillet recipe is a quick, family-friendly dinner with vibrant flavors, fresh produce, and easy cleanup in just one pan! Perfect for busy weeknights.

  • Total Time: 25 minutes
  • Yield: 4 Servings 1x

Ingredients

Units Scale

For the Beef and Rice Skillet

  • 1 pound of Ground Beef (I use lean)
  • 1 cup of chopped Yellow Onion (about 1/2 medium onion)
  • 1 cup of diced Red Bell Pepper (about 1 medium pepper)
  • 1 cup of diced Poblano Pepper (about 1 medium sized chili)
  • Spice Blend
  • 1 medium sized Tomato
  • 1 cup of uncooked Long Grain Rice
  • 2 cups of Beef Stock
  • 1 cup of shredded Cheddar or Queso Quesadilla cheese

For the Spice Blend

  • 2 teaspoons of Salt
  • 1/8 teaspoon of Cayenne Pepper
  • 1/4 teaspoon of Black Pepper
  • 1/2 teaspoon of Paprika
  • 1/2 teaspoon of Dried Oregano (or one teaspoon of fresh chopped oregano)
  • 3/4 teaspoon of Ancho Chili Powder
  • 3/4 teaspoon of Cumin
  • 4 cloves Fresh Garlic

Instructions

  1. Place a large skillet that has a lid on medium high heat. While the skillet heats up, dice the onion, red bell pepper, tomato, and poblano.
  2. Add the ground beef to the skillet and cook until mostly brown with a little pink left, then add the onion, red pepper, and poblano to the skillet and cook until onion is translucent and meat is no longer pink, about 5 to 7 minutes.
  3. While the meat and veggies cook, chop the garlic cloves and assemble all the spice blend ingredients in a small bowl and set aside.
  4. Once the meat and veggies are cooked, add the uncooked rice, the chopped tomato, and the spice blend and stir for a minute or so until combined.
  5. Add the beef stock to the skillet and stir. Raise the heat slightly to bring the mixture to a boil.
  6. Once it’s boiling, cover the skillet and turn the heat down to medium and cook for 15 to 20 minutes, until the rice is cooked. Check at the 15 minute mark.
  7. After 15 minutes of cooking the beef and rice, lift the lid to check for doneness. If the rice is not cooked through replace the lid and check again in two minutes. If you let it overcook, you will have a hard sticky layer in the bottom of the skillet. To check the rice, you will need to take a tiny spoonful and taste a few grains to see if they are cooked.
  8. At the very end when the rice has finished cooking, add the shredded cheddar or queso quesadilla cheese to the skillet and stir it into the beef and rice mixture. Serve with the guacamole and other toppings.

Notes

Store bought taco seasoning can be used in place of the homemade spice blend if you prefer.

Nutrition

  • Serving Size: 1 1/2 cup
  • Calories: 460
  • Sugar: 4.7 g
  • Sodium: 748.1 mg
  • Fat: 13.1 g
  • Carbohydrates: 46.7 g
  • Protein: 36.6 g
  • Cholesterol: 97.8 mg

Find it online: https://thecoppertable.com/taco-skillet/