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Quick and Easy Beef Taco Skillet

One-pan taco skillet with ground beef, rice, beans, and corn. Ready in 30 minutes for family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Dish
Cuisine: Mexican-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb lean ground beef
  • 1 packet taco seasoning
  • 1 cup instant white rice uncooked
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) corn kernels drained
  • 1 medium onion diced
  • 1 medium bell pepper diced
  • 1.5 cups chicken broth or water low-sodium preferred
  • 1 cup shredded cheddar cheese
Optional Toppings
  • diced tomatoes
  • sour cream
  • avocado slices
  • fresh cilantro chopped

Equipment

  • Large skillet With lid
  • Wooden spoon or spatula For stirring
  • Knife and cutting board For chopping veggies

Method
 

Brown the Beef
  1. Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned and no pink remains, about 5-7 minutes. Drain excess fat if desired.
Add Seasoning and Veggies
  1. Stir in taco seasoning, diced onion, and bell pepper. Cook for 3 minutes until veggies soften. Add a splash of water if needed to prevent sticking.
Combine and Simmer
  1. Add rice, black beans, corn, and chicken broth. Stir well, bring to a boil, then reduce to simmer. Cover and cook for 15 minutes, or until rice is tender and liquid absorbed.
Finish and Serve
  1. Fluff with a fork, sprinkle cheese on top, cover for 1-2 minutes to melt. Serve with desired toppings.

Notes

Customize spice level and toppings. Stores well for 4 days in fridge. Great for meal prep.