Let Me Tell Ya About This Taco Rice Bake
Alright, so, this one-pan taco rice bake? Total lifesaver. I remember the first time I threw it together—kids were screaming, the dog was barking, and honestly, I was this close to just ordering pizza (again). But nope, I rummaged through my pantry, spied some rice, taco seasoning, and ground beef, and thought: “Well, this either turns out great, or we’re getting that pizza after all.” Spoiler alert: not a crumb was left. Now every time I make it, I think back to that wild Tuesday and laugh. Honestly, this dish kind of feels like a warm hug after a hectic day, and it’s just so stinkin’ easy. Even my brother, who thinks a can opener is fancy, managed to make it once. He still tells everyone about it (and, between you and me, he burned the rice a bit but still scarfed it down).
Why This Is Always On Repeat At My House
I make this when I just can’t deal with a pile of dirty pots. Or when the weather’s grim and I want dinner that makes you want to curl up on the couch. My family goes a bit bonkers for it because, well, it’s cheesy and meaty and you can scoop it up with tortilla chips. (My youngest calls it “nacho casserole,” which is actually kinda accurate.) Plus, I love that you can swap stuff in depending on what’s in your fridge—I once used leftover rotisserie chicken instead of beef, and nobody said a word. Oh, and if you’re in a rush and forget to thaw the beef, just toss it in the pan and start breaking it up as it cooks; works every time. I used to get annoyed that the rice sometimes stayed a little chewy, but actually, I’ve come to like it that way. Who needs perfection, anyway?
What You’ll Need
- 1 pound ground beef (sometimes I use turkey if that’s all I’ve got—works fine, honest)
- 1 small onion, chopped (I’ve used red onions too, or even a big ol’ shallot once when I ran out)
- 2 cloves garlic, minced (look, I just use the jarred stuff if I’m in a hurry)
- 1 packet taco seasoning (my grandmother swore by Old El Paso, but I’m not picky)
- 1 cup long grain white rice, uncooked (basmati is nice too, though it’s a bit lighter)
- 1 can (14.5 oz) diced tomatoes (the ones with green chilies are fun, but regular works too)
- 1 can (15 oz) black beans, drained and rinsed (or kidney beans if you’re feeling wild)
- 1 3/4 cups chicken broth (I use bouillon cubes and water more often than not)
- 1 1/2 cups shredded cheese (Cheddar-Monterey Jack is my go-to; honestly, any meltable cheese will do)
- Handful of cilantro, optional (my partner hates it, so sometimes I skip it. Parsley works in a pinch)
Here’s How You Do It
- Heat up a big oven-safe skillet on medium-high. Add the ground beef and cook it ’til it’s brown and crumbly. I sometimes drain it at this stage if there’s a ton of grease—but don’t stress if you forget.
- Throw in the chopped onion and garlic. Stir it all around for a few minutes, until the onion looks see-through. (This is where I usually sneak a taste, but don’t tell anyone.)
- Sprinkle in the taco seasoning, give it a good mix, then dump in the uncooked rice. Stir it around for a minute or two to get the rice all coated with flavor.
- Add the diced tomatoes (juice and all), beans, and chicken broth. Mix it all together. Don’t worry if it looks kind of soupy—it thickens up, I promise.
- Bring the whole thing up to a simmer, then reduce the heat and cover. Let it cook for about 18-20 minutes, or until the rice is tender. I always peek at 15 minutes because my stove is a bit enthusiastic.
- Scatter the cheese over the top. Pop the skillet under the broiler for a couple of minutes to get it bubbly and golden. (If your oven doesn’t have a broiler, just cover with a lid and let the cheese melt the old-fashioned way.)
- Sprinkle with cilantro if you like and let it sit for five minutes. Or, just dig right in if your family is already circling like sharks.
Stuff I’ve Learned Along the Way
- If you add the cheese too early, it kind of vanishes into the rice; better to wait till the end—trust me, I learned this the hard way.
- I once tried making this with brown rice and it took ages. Tasted decent, but not worth the wait for me.
- Sometimes the rice sticks a bit to the pan. I just call those bits “crispy rice” and pretend it was on purpose.
Variations I’ve Actually Tried
- Chopped rotisserie chicken instead of beef—works great and so fast.
- Added corn (frozen or canned), which makes it sweeter. My kids go for this version.
- Once I used leftover cooked rice and just stirred everything together, then baked with cheese on top—honestly, came out mushy. Wouldn’t recommend, but maybe you’ll like it?
- Vegetarian version: skip the meat and toss in an extra can of beans, or even some chopped mushrooms. (I did this by accident once. Nobody complained.)
Equipment (Or What You Can Get Away With)
You’ll want a big oven-safe skillet. I use my trusty cast iron, but any pan that can go from stovetop to oven is fine. No oven-safe skillet? No worries, just transfer to a baking dish before adding cheese and broiling. (Or just leave it cheesy on the stove. It’s not fussy.)
How To Store It (If There’s Any Left!)
Just scoop leftovers into a container and stick it in the fridge—it’ll keep for about 3 days, though honestly, in my house it never lasts more than a day! I actually think the flavors are even better the next day. Reheats nicely in the microwave or on the stove with a splash of broth.
What To Serve With It (If You Need Ideas)
I love serving big scoops with tortilla chips for scooping. (We call it “DIY taco night” and everyone piles on avocado, salsa, or sour cream.) If I’m feeling fancy, I’ll toss together a quick salad or some roasted veggies, but most nights it’s just chips and maybe a squeeze of lime. My aunt once insisted it needed a fried egg on top—surprisingly good, but not traditional!
My Pro Tips (AKA Mistakes I’ve Made So You Don’t Have To)
- Don’t rush the rice. I once tried to crank up the heat to get it done faster—ended up with crunchy rice and a burnt bottom. Not my finest hour.
- Actually, it’s better to err on the side of a little extra liquid. Rice is sneaky and soaks it all up.
- If you forget to preheat the broiler, just melt the cheese with the lid on. (I forget all the time, so…)
FAQ (For Real, People Have Asked These!)
- Can I make this ahead? Totally—you can prep it up to the cheese step and stash it in the fridge, then just heat and melt the cheese before serving.
- Does it freeze well? Eh, sort of. The rice gets a bit smushy after thawing, but it’s still tasty if you’re not too picky.
- Can I use brown rice? You can, but you’ll need more liquid and a much longer cook time. I’ve lost my patience more than once waiting for it.
- Is this spicy? Not unless your taco seasoning is. If you want more heat, toss in some chopped jalapeños or a pinch of cayenne. I usually keep it mild for the kids—and just add hot sauce to my own bowl, like this stuff I found online.
- Got a favorite cheese? Honestly, whatever’s in my fridge. I did try a smoked gouda once—it was weird, but in a good way.
One Last Thing (Unrelated, But…)
By the way, if you’re looking for a killer homemade salsa to go alongside this, I always recommend this recipe from Serious Eats—it’s way better than any jarred stuff. Oh, and if you need a refresher on kitchen conversions (because who actually remembers how many cups in a quart, right?), Allrecipes has a handy chart. I bookmarked it ages ago and still use it.
Ingredients
- 1 lb ground beef
- 1 cup long grain white rice, uncooked
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with green chilies, undrained
- 1 cup frozen corn
- 2 cups shredded cheddar cheese
- 1 packet (1 oz) taco seasoning
- 2 cups low-sodium chicken broth
- Salt and pepper to taste
- Chopped fresh cilantro, for garnish (optional)
Instructions
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1Preheat your oven to 375°F (190°C).
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2In a large oven-safe skillet over medium heat, cook the ground beef until browned. Drain excess fat if necessary.
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3Stir in the taco seasoning, uncooked rice, black beans, diced tomatoes with green chilies, corn, and chicken broth. Mix well to combine.
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4Bring the mixture to a simmer, then cover and cook on low heat for 15-18 minutes, or until the rice is tender and most of the liquid is absorbed.
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5Remove the lid, sprinkle shredded cheddar cheese evenly over the top, and transfer the skillet to the oven. Bake for 8-10 minutes, or until the cheese is melted and bubbly.
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6Garnish with chopped cilantro if desired. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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