Name: One-Pot Taco Beef Rice Skillet Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican-inspired
Ingredients: 1 lb extra lean ground beef (beef mince); 1 medium onion, finely diced; 3/4 cup passata (180 ml); 1 red pepper, diced; 1 green pepper, diced; 1 cup frozen sweetcorn (175 g); 1 cup uncooked long-grain rice (180 g); 2.5 cups water or stock (600 ml); 4 spring onions, diced; 4-6 tablespoons quark; 120 g cheddar cheese, grated; 1.5 teaspoons cumin; 1.5 teaspoons paprika; 1.5 teaspoons chili powder; 1/2 teaspoon oregano; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon cayenne pepper (adjust to preferred spice level)

Nothing beats the comfort of spicy, cheesy goodness all cooked up in one pan, doesn’t it? This One-Pot Taco Beef Rice Skillet Recipe hits that sweet spot—flavorful, satisfying, and ready on the table in under 45 minutes. It’s the kind of dish that feels like a warm hug after a busy day.

A close-up view of a large round black pan filled with a mixed rice dish that has three main layers: the base layer is cooked white rice coated lightly with a rich orange sauce, the middle layer has small chunks of brown cooked meat mixed evenly throughout, and the top layer is colorful with yellow corn, small diced red and green bell peppers, and sprinkled bright green chopped scallions. A wooden spoon is resting inside the pan, partially scooping the food. The pan sits on a white marbled surface with a blue and white patterned cloth partially visible underneath. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make One-Pot Taco Beef Rice Skillet Recipe
Top Tip
How to Serve One-Pot Taco Beef Rice Skillet Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
One-Pot Taco Beef Rice Skillet Recipe

Why You'll Love This Recipe

I’ve made this One-Pot Taco Beef Rice Skillet Recipe countless times, and honestly, it never gets old. What makes it so special? It’s quick, packed with layers of flavor, and clean-up is a breeze since everything cooks together in one pan. I love how it effortlessly combines savory taco spices with creamy cheese and tender rice.

All-in-One Convenience: You cook the flavorful beef, rice, and veggies all in one skillet, saving time and washing up.
Balanced Flavors: The cumin, paprika, and chili powder provide a warm spice base without overwhelming heat.
Customizable Comfort: You can easily swap veggies or cheese to fit what you have on hand or your taste preferences.
Perfect Family Meal: It’s filling, nutritious, and comes together in under an hour—ideal for busy weeknights.

Ingredients & Why They Work

The beauty of this One-Pot Taco Beef Rice Skillet Recipe lies in its simple, pantry-friendly ingredients that play so well together. Each element has its role—from the juicy ground beef to the subtly sweet peppers, and of course, the creamy cheeses that finish it off.

Flat lay of extra lean ground beef in a simple white ceramic bowl, a small white ceramic bowl of finely diced medium onion, a small white ceramic bowl with smooth red passata, a handful of fresh diced red pepper, a handful of fresh diced green pepper, a small white ceramic bowl filled with bright yellow frozen sweetcorn kernels, a small white ceramic bowl with uncooked long-grain rice grains, four fresh whole spring onions with green tops intact, a small white ceramic bowl holding creamy white quark, a small white ceramic bowl with grated sharp cheddar cheese, small white ceramic bowls each containing ground cumin, paprika, chili powder, dried oregano, garlic powder, onion powder, and cayenne pepper powders neatly arranged in a row, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Extra lean ground beef: Lean meat keeps the skillet from getting greasy while still packing hearty flavor and protein.
Onion: Adds a natural sweetness and depth when browned with the beef.
Passata: This smooth tomato base enriches the dish without making it runny.
Red and green peppers: Offer freshness, crunch, and vibrant color.
Frozen sweetcorn: A touch of sweetness that complements the spices beautifully.
Long-grain rice: Cooks perfectly in the skillet and soaks up all the savory juices.
Water or stock: Using stock can boost the savoriness of the whole dish.
Spring onions: Fresh and mild, they add a great finishing pop.
Quark: I find it adds creaminess without the heaviness of sour cream.
Cheddar cheese: Melts into the rice-beef combo for that irresistible gooey finish.
Spices (cumin, paprika, chili powder, oregano, garlic powder, onion powder, cayenne): Carefully balanced to bring warmth, earthiness, and a gentle kick.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of this One-Pot Taco Beef Rice Skillet Recipe is how easy it is to tweak. I often swap the veggies depending on what’s fresh or what my fridge has leftover—sometimes I toss in zucchini or mushrooms for extra earthiness, and trust me, it works beautifully.

Variation: I’ve tried swapping quark for sour cream or Greek yogurt to change the creaminess profile, and each gives a slightly different but delicious result.
Spice Level: Feel free to reduce cayenne or add more if you like it spicy—I always start mild and add as we eat.
Vegetarian Switch: Replace beef with spiced lentils or plant-based beef alternatives for a veggie-friendly version.
Cheese Swap: Pepper Jack or Monterey Jack can add a different flavor note if cheddar isn’t your favorite.

Step-by-Step: How I Make One-Pot Taco Beef Rice Skillet Recipe

A white plate holds one layer of a cooked rice dish mixed with ground meat, small pieces of red and yellow bell peppers, and chopped green onions sprinkled on top. The rice and meat are brownish with small colorful vegetable bits evenly spread. The plate rests on a blue and white patterned cloth on a white marbled surface. In the background, a blurred large red pan with more of the same dish is visible, along with a wooden spoon stirring inside it. A fork lies next to the food on the plate. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Beef and Onion

I start by heating a large skillet over medium-high heat, then add the lean ground beef and the diced onion. Stir frequently and cook until the beef is browned and the onions turn translucent and fragrant—this usually takes around 5-7 minutes. I like to break up the beef into small crumbles as it cooks for even texture. Watch closely here so nothing sticks or burns.

Step 2: Add Seasonings and Veggies

Next, I sprinkle in the cumin, paprika, chili powder, oregano, garlic powder, onion powder, and a pinch of cayenne pepper. Stir everything so the meat and onions get nicely coated in those bold taco spices. Then, toss in the diced red and green peppers, passata, and frozen sweetcorn. Give it a good stir to combine all those fresh and canned veggies evenly.

Step 3: Add Rice and Liquid; Simmer

Pour in the uncooked long-grain rice and the water or stock. Stir once to evenly distribute the rice and veggie-beef mixture. Bring the whole skillet up to a boil, then immediately reduce heat to low. Cover and let it simmer gently until the liquid is almost completely absorbed, usually about 18-20 minutes. Patience pays off here—resist lifting the lid so the rice cooks perfectly fluffy.

Step 4: Finish with Cheese and Quark

Once the liquid is mostly gone, turn off the heat and keep the skillet covered. I let it sit for 10-12 minutes so the residual steam finishes cooking the rice just right. Then, fold in the quark and shredded cheddar cheese until everything melts into a creamy, cheesy mixture. Finally, sprinkle the diced spring onions over the top for freshness and crunch.

Step 5: Serve and Enjoy!

Serve hot right from the skillet for casual family dinners or sprinkle some extra cheese and fresh lime wedges for a festive touch. I always love hearing how folks make this recipe their own once they try it!

Top Tip

In all my times cooking this One-Pot Taco Beef Rice Skillet Recipe, I’ve discovered a few tricks that make a big difference in the final dish—things I wish I knew when I started!

Use lean beef: It prevents excess grease that can water down the flavors.
Don’t skip the resting time: Letting the skillet sit off heat with the lid on lets the rice steam to perfection.
Adjust seasonings at the end: Taste before adding the cheese mixture and sprinkle extra chili or salt if needed to get the perfect balance.
Cook rice evenly: Stir once after adding rice and liquid, then avoid stirring again during simmering to prevent mushy rice.

How to Serve One-Pot Taco Beef Rice Skillet Recipe

Garnishes

My go-to garnishes for this skillet include extra chopped spring onions, fresh cilantro if you have it, and a dollop of sour cream or guacamole to cool the spices. A squeeze of lime juice brightens the whole dish beautifully—highly recommend trying it!

Side Dishes

Serve this alongside a crisp green salad or some crunchy tortilla chips for variety and texture. For a heartier meal, I enjoy pairing it with roasted sweet potatoes or a side of black beans spiced simply with cumin and garlic.

Creative Ways to Present

For gatherings, I’ve layered this taco beef rice in a large casserole dish, sprinkled on cheese and chopped tomatoes, then baked it briefly until bubbly on top. It elevates the rustic skillet into a party-friendly bake that’s always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I store leftovers of this One-Pot Taco Beef Rice Skillet Recipe in airtight containers in the fridge, and it keeps well for up to 3 days. The flavors even deepen overnight, making it taste better the next day!

Freezing

This skillet freezes surprisingly well. Just cool it thoroughly, pack it into freezer-safe containers, and freeze for up to 2 months. When I’ve had it frozen, I thaw overnight in the fridge before reheating.

Reheating

I prefer reheating in a skillet over medium heat on the stove, adding a splash of water or stock to loosen it up if needed. This keeps the rice moist and the beef juicy better than microwaving, which can dry it out. Stir gently until piping hot and cheese melts again.

Frequently Asked Questions:

Can I use brown rice instead of white rice in this recipe?

Brown rice can be used, but it will require a longer cooking time and more liquid. I recommend pre-cooking the brown rice or adjusting the simmer time accordingly to ensure it cooks through without drying out the dish.

What can I substitute for quark in this recipe?

If you can’t find quark, Greek yogurt or sour cream make fantastic substitutes, adding a creamy tang while keeping the dish moist. Just stir it in at the end the same way quark is used.

Is this recipe freezer-friendly?

Absolutely! This One-Pot Taco Beef Rice Skillet freezes well. Make sure to cool completely before freezing in airtight containers. Thaw in the fridge overnight and reheat gently on the stove for best texture and flavor.

How spicy is this dish and can I adjust the heat?

The spice level is moderate, balanced by the cheese and quark, but you can easily adjust it by reducing or increasing the cayenne and chili powder. Start with less if you’re sensitive to heat and add more as you like.

Final Thoughts

Honestly, this One-Pot Taco Beef Rice Skillet Recipe has become one of my weeknight go-tos—and I’m confident it can be yours too. It’s a reliable, tasty way to get a wholesome meal on the table that everyone enjoys, and you don’t have to be stuck washing multiple pots afterward! Give it a try, make it your own, and enjoy that cozy, vibrant flavor every time.