One Pot Taco Rice Skillet
Need an easy dinner that's budget friendly, packed with flavor, and ready in less than 30 minutes? This One Pot Taco Rice Skillet checks every box! It's the perfect back to school meal because everything cooks in one pot, which means less cleanup and more time with your family. Tender ground beef, fluffy rice, black beans, Rotel, green chiles, and taco seasoning come together to make a hearty meal that's filling, affordable, and guaranteed to become part of your weeknight dinner rotation.
One of my favorite things about this recipe is that it uses pantry staples and freezer ingredients that are easy to keep on hand. The frozen onions save time, the ranch seasoning adds an extra layer of flavor, and the beef bouillon gives everything a rich, savory taste. Once the rice has absorbed all of those delicious flavors, simply top it with plenty of melty Colby Jack cheese, a dollop of sour cream, and fresh green onions for the perfect finishing touch.
Ingredients
• 1 pound lean ground beef
• 1 (10 ounce) bag frozen diced onions
• 2 cups beef broth
• 1 (10 ounce) can Rotel
• 1 (4 ounce) can diced green chiles
• 1 (15 ounce) can black beans, rinsed and drained
• 1 packet ranch seasoning
• 1 packet taco seasoning
• 1 tablespoon Better Than Bouillon Beef Base
• 1 cup long grain white rice, rinsed
• Colby Jack cheese, for topping
• Sour cream, for serving
• Sliced green onions, for garnish
Directions
In a large skillet or Dutch oven over medium heat, brown the ground beef until fully cooked, breaking it into crumbles as it cooks. Drain any excess grease if needed.
Stir in the frozen onions and cook for 2 to 3 minutes until they begin to soften.
Add the beef broth, Rotel, diced green chiles, black beans, ranch seasoning, taco seasoning, and Better Than Bouillon Beef Base. Stir until everything is well combined.
Stir in the rinsed long grain rice.
Bring the mixture to a boil.
Reduce the heat to medium low, cover with a lid, and cook for 20 minutes without lifting the lid.
Remove from the heat and let the skillet rest for 5 minutes before fluffing the rice with a fork.
Top with shredded Colby Jack cheese and allow it to melt. Finish with sour cream and sliced green onions before serving.
