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My taco-inspired beef and rice skillet is a delicious and simple way to stretch a pound of ground beef. This tasty one-pot dish uses convenient canned or frozen black beans and corn, and store-bought enchilada sauce to create a dinner that the whole family will love.
This taco-flavored ground beef and rice is one of my favorite kinds of weeknight meals. It uses store-bought canned or frozen items, it uses ONE pan (huzzah for fewer dishes!), and you can personalize it for you and your family’s tastes.
That last part is important, because with testing this recipe, I found that trying to serve my kids corn baked in something was like asking them to sell their own eyeballs to a bridge troll. So yeah, personalize it and enjoy a peaceful dinner. Learn from me.
Sarah’s Cheat Codes
- While my recipe recommends how much cheese to use, we all know that cheese should only ever be measured with your heart. Add more or less to taste – follow your dreams.
- If you don’t have an oven-proof deep skillet, what are you even doing with your life? Kidding! Brown the ground beef, onions, garlic, and taco seasoning, and then transfer it to a deep 9×13 pan and add the rest of the ingredients.
Taco-Inspired Ground Beef and Rice Skillet
Ingredients
- 1 lb ground beef {85/15 recommended}
- 4 cloves garlic {minced}
- 1/2 cup onion {chopped}
- 2 tbsp taco seasoning
- 1 1/4 cup uncooked jasmine rice
- 2 1/2 cup corn kernels {fresh, canned, or frozen}
- 1 cup canned black beans {drained}
- 10 oz enchilada sauce {green or red}
- 2 cup boiling chicken stock
- 1 1/2 cup shredded cheddar {optional}
Instructions
- Preheat the oven to 350˚F.
- In a heavy-bottomed and oven-safe saucepan/skillet/Dutch oven, brown the ground beef over medium heat, breaking it apart.1 lb ground beef
- Cook until it is ~75% cooked through, and add the garlic, onion, and taco seasoning.4 cloves garlic, 1/2 cup onion, 2 tbsp taco seasoning
- Cook until onions and garlic are softened, and the ground beef is thoroughly cooked through. Drain any grease.
- Top the beef with uncooked rice, corn, and beans. Stir to combine.1 1/4 cup uncooked jasmine rice, 2 1/2 cup corn kernels, 1 cup canned black beans
- Pour the enchilada sauce and boiling chicken stock over the top of the rice mixture. Stir to make sure all the rice is covered by the liquid.10 oz enchilada sauce, 2 cup boiling chicken stock
- Cover with foil and bake for 35 minutes.
- After 35 minutes, remove the foil and gently stir the mixture, making sure all the rice on the edges is incorporated into the mixture.
- Bake uncovered for another 10-15 minutes.
- Top with the shredded cheese and bake for an additional 5-10 minutes or until the cheese is melty.1 1/2 cup shredded cheddar
- {optional} top with cilantro, avocado, sliced green onions, and/or sour cream.
Notes
- Green canned enchilada sauce is a bit milder than the red pepper version. Both are delicious and both can be used in this recipe. You can also use a thin salsa verde.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
