Sometimes, weeknights just demand a dinner that’s as easy as it is satisfying. That’s where this one-pan taco skillet comes in. It’s everything you love about tacos—savory seasoned beef, melted cheese, spicy salsa, and all the toppings—but in a hearty, warming skillet meal that’s on the table in about 30 minutes. It’s the perfect blend of Tex-Mex flavors with minimal cleanup, making it a go-to for busy families or anyone craving a quick taco fix without the fuss of wrapping, folding, and assembling.

I first stumbled upon this recipe on a weeknight when I was totally uninspired but still craving something comforting and flavorful. My usual taco routine just wasn’t cutting it, so I started playing around with the ingredients in my pantry, and this taco skillet was born. It turned out to be one of those “accidental masterpieces” that my family requests all the time now. There’s something magical about the way the rice cooks right in the skillet with all those juicy, bold flavors—it’s like everything melds together into the perfect bite every time.

The backstory: how the taco skillet became a thing

The taco skillet is part of a broader trend in Tex-Mex cuisine, which often brings together traditional Mexican ingredients with American cooking methods. Tex-Mex skillet dishes, which likely originated in Texas kitchens, are all about one-pan convenience and bold flavors. While you might think of tacos as handheld, this deconstructed version lets you savor all the classic flavors of a taco in every spoonful. Plus, the addition of rice and beans makes it a filling, complete meal in just one pan.

Ingredient lowdown: getting the best out of simple ingredients

Lean ground beef
The heart of any good taco skillet. I go for lean ground beef (around 90% lean) to keep things a little lighter without losing that rich, beefy flavor. If you’re out of beef, ground turkey or chicken also works great. Just keep an eye on the seasoning as these meats tend to need a bit more salt.

Onion and red bell pepper
These add sweetness and a bit of crunch, balancing out the spices. Yellow or white onions work well, and if you only have green bell peppers, that’s fine too, though they’re slightly more bitter.

Garlic
Fresh garlic gives depth to the flavor, so don’t skip it! I like to use about three cloves, but you could add more if you’re a garlic lover. If you don’t have fresh, a half teaspoon of garlic powder can work in a pinch.

Taco seasoning
Store-bought taco seasoning is perfect when you’re in a rush, but if you want a homemade touch, combine chili powder, cumin, paprika, onion powder, garlic powder, and a pinch of cayenne.

Rice
Long-grain white rice is best here because it cooks evenly and absorbs flavors beautifully. Brown rice can be used for a healthier spin, but you’ll need to add extra cooking time and possibly a splash more broth.

Black beans
For protein and fiber, black beans are the way to go. They make this skillet extra filling, and their slightly earthy flavor complements the spices. If black beans aren’t your thing, pinto beans work well too.

Salsa
A good-quality salsa really makes a difference. It adds a tangy, spicy layer that ties everything together. I usually go with a medium salsa for a bit of a kick, but you can adjust based on your spice tolerance.

Chicken broth
This keeps the rice moist and flavorful. I use low-sodium broth to control the saltiness, but vegetable broth is a good alternative if you want a vegetarian version.

Frozen corn
It’s sweet, it’s crunchy, and it’s so easy to toss in at the end. Canned corn works too; just make sure to drain it first.

Mexican blend cheese
A melty mix of cheddar, Monterey Jack, and sometimes a bit of asadero or queso quesadilla cheese. This topping turns the skillet into a gooey, cheesy masterpiece. You could swap in cheddar or Colby Jack if that’s what you have.

Essential kitchen tools: one pan, no fuss

For this recipe, you really only need a good, large skillet with a lid. A 12-inch skillet works best, giving you enough room to stir everything without spilling. I prefer cast iron because it retains heat well and adds a slight char to the beef, but any large nonstick or stainless-steel pan will work. A wooden spoon or spatula will also make it easier to break up the ground beef as it cooks.

Step-by-step: making your taco skillet (the fun part!)

Brown the beef
Start by heating a tablespoon of olive oil in your skillet over medium-high heat. Add the ground beef, breaking it up as it cooks. You want it nicely browned, which takes about 5-7 minutes. If you’re using a lean cut, you shouldn’t have much grease, but if it’s looking oily, drain off any excess.
Add the veggies
Toss in the diced onion, red bell pepper, and minced garlic. These will soften and release their flavors after about 3-5 minutes. Stir occasionally to prevent burning—there’s nothing worse than burnt garlic!
Season it up
Sprinkle in the taco seasoning and give everything a good stir. This step wakes up the spices and ensures every bite is flavorful.
Incorporate rice, beans, salsa, and broth
Add the rice, black beans, salsa, and chicken broth to the skillet, stirring to combine. Bring everything to a gentle boil, then reduce the heat to low, cover, and let it simmer. This is where the magic happens—the rice absorbs all those amazing flavors.
Simmer and melt
Let the skillet cook for about 20 minutes, stirring occasionally to prevent sticking. The rice should be tender, and most of the liquid absorbed. At this point, toss in the frozen corn and stir. Top everything with a layer of shredded cheese, cover the skillet again, and let it sit off the heat for a few minutes until the cheese melts.
Serve and garnish
Spoon generous portions onto plates and top with your favorite taco garnishes. I usually go for a sprinkle of fresh cilantro, sliced green onions, diced avocado, and a dollop of sour cream. For a bit of crunch, crushed tortilla chips make a great topping.

Mix it up: creative variations

Make it vegetarian: Swap the ground beef for a plant-based meat substitute or add extra beans. You can also use vegetable broth instead of chicken broth.
Low-carb option: Replace the rice with cauliflower rice! Just adjust the cooking time, as cauliflower rice takes less time to cook. You may also need a little less broth.
Add a smoky twist: Try adding a teaspoon of smoked paprika or a dash of chipotle powder for extra depth.
Spicy version: Use a hot salsa or add sliced jalapeños to the skillet when cooking the veggies.
Cheesy delight: For a cheesier experience, stir half the cheese directly into the skillet before adding the top layer. It makes the whole dish extra gooey.

Serving ideas and presentation

Serve this taco skillet right out of the pan for a family-style meal, or plate it up with a sprinkle of extra cheese and a few slices of fresh avocado on top. If you’re hosting, consider setting out a toppings bar with options like diced tomatoes, chopped lettuce, and hot sauce. Tortilla chips on the side are a great crunchy addition, and they’re perfect for scooping up bites.

Drink pairings: sip something refreshing

With a dish this bold, a cold drink is perfect. A classic margarita (either on the rocks or frozen) pairs well, balancing the spices with a refreshing lime twist. If you prefer beer, go for a light Mexican lager like Corona or Modelo. For non-drinkers, sparkling water with a squeeze of lime is wonderfully refreshing.

Storage and reheating tips

Leftovers store well in the fridge for 3-4 days in an airtight container. Reheat in the microwave or in a skillet over medium-low heat, adding a splash of broth if it seems a bit dry. This taco skillet also freezes beautifully—just portion it into freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Scaling it up or down

To feed a larger crowd, simply double the ingredients and use an extra-large skillet (or divide between two skillets if needed). If you’re cooking for one or two, you can easily halve the recipe, though the cook time may be slightly shorter.

FAQs

Can I use brown rice?
Yes, but it takes longer to cook and needs a bit more liquid. Plan for about 10-15 extra minutes.

What’s the best salsa to use?
Go for a salsa you love the taste of! Medium is a good balance of flavor and heat, but if you like things milder or hotter, adjust accordingly.

Can I make this ahead of time?
Absolutely. It reheats well, so you can make it the day before and warm it up when ready to serve.

Is there a way to make it dairy-free?
Yes, just skip the cheese or use a dairy-free shredded cheese.

Can I use quinoa instead of rice?
Yes! Quinoa cooks faster than rice, so keep an eye on it and adjust the liquid as needed.

Taco Skillet Recipe