Taco Skillet with Rice
User Reviews
5.0
3 reviews
Excellent
Taco Skillet with Rice
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This cheesy Taco Skillet with rice is an easy dinner that cooks entirely in one pan!
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Ingredients
- 2 tablespoons extra virgin olive oil
- 1 lb. ground beef
- ½ of a red onion, chopped
- 2 cloves garlic, minced or grated
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon dried oregano
- Pinch of cayenne (or more, for a spicier dish)
- 2 ½ cups taco sauce
- 1 ¾ cups water
- 1 (10 oz.) can diced tomatoes with green chilies, not drained
- 1 cup uncooked long grain white rice
- 1 (15.25 oz.) can corn, drained
- Juice of 1 lime
- 1 ½ cups shredded mexican blend or cheddar cheese
- 2 cups coarsely crushed tortilla chips
- Optional, for serving: fresh cilantro, sliced avocado, guacamole, sour cream, sliced olives
Instructions
- Preheat the oven to 425° F.
- In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. When the oil shimmers, add the ground beef and onion. Cook, breaking up the meat as it cooks, until the beef is no longer pink, about 5-7 minutes. Drain off fat. Add the garlic, chili powder, smoked paprika, cumin, salt, oregano and cayenne; cook for 1 minute. Stir in the taco sauce, water and diced tomatoes with their juices. Bring to a boil; stir in the rice. Cover and reduce the heat to low. Cook the rice (covered) for 15-17 minutes, stirring occasionally so that the rice doesn't stick to the pan. The rice will be starting to get tender at this point, but it will still be a bit hard.
- Remove from the heat and stir in the lime juice and corn. Sprinkle with cheese and add the crushed tortilla chips on top. Transfer the skillet to the oven and bake, uncovered, for 8-10 minutes, or just until the rice is tender and the cheese is melted.
Notes
- The total cooking time can vary depending on the type of skillet (cast iron is my preference because it conducts heat very well), as well as the heat of the stovetop when first simmering the rice. As a result, just keep an eye on the pan and pull the dish from the oven when the rice is tender. You don't want it to overcook because the rice will become mushy.
- If the chips on top start to get too dark before the rice is tender, you can cover the pan loosely with foil during the final few minutes.
- If you can't find taco sauce in your store, you can substitute with an equal amount of enchilada sauce or salsa. If using salsa, I recommend a very thin salsa (not the "thick and chunky" style).
- For a turkey taco skillet or a chicken taco skillet, substitute an equal amount of ground turkey or ground chicken for the beef.
- I have not tested this recipe with brown rice, which has a much longer cooking time than long grain white rice. If you choose to substitute with brown rice, you will need to add some extra liquid (about ¼ - ½ cup more water) and cook the rice for much longer on the stovetop before transferring it to the oven.
- Do not substitute with instant rice or par-boiled rice, because those types of rice will not absorb enough liquid in the skillet. You will end up with a watery mess.
- Instead of red onion, use a yellow, white, or sweet onion. Any of these will work -- I just like the zesty flavor that the red onion adds to the dish.
Nutrition Information
Show Details
Serving
1/8 of the recipe
Calories
529kcal
(26%)
Carbohydrates
57g
(19%)
Protein
24g
(48%)
Fat
24g
(37%)
Saturated Fat
8g
(40%)
Trans Fat
1g
Cholesterol
59mg
(20%)
Sodium
1171mg
(49%)
Potassium
739mg
(21%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
1064IU
(21%)
Vitamin C
8mg
(9%)
Calcium
263mg
(26%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6- 8 people
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Serving | 1/8 of the recipe | |
| Calories | 529kcal | 26% |
| Carbohydrates | 57g | 19% |
| Protein | 24g | 48% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 59mg | 20% |
| Sodium | 1171mg | 49% |
| Potassium | 739mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1064IU | 21% |
| Vitamin C | 8mg | 9% |
| Calcium | 263mg | 26% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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