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Cheesy beef taco skillet with corn and black beans

30-Minute Dinners

Weeknight Beef Taco Skillet

All the best parts of taco night in one bubbling skillet, with rice, black beans, corn, and enough cheese to make everyone show up.

Developed for DishGal · Updated 2026-08-17

Prep10 min
Cook20 min
Total30 min
Cost$2.75

Directions

  1. Brown the beef

    Cook beef in a 12-inch skillet over medium-high heat, breaking it into small crumbles. Drain excess fat if needed.

  2. Season the vegetables

    Add onion and bell pepper. Cook 4 minutes, then stir in taco seasoning until fragrant.

  3. Simmer the rice

    Add rice, beans, corn, tomatoes, and broth. Bring to a boil, cover, reduce heat to low, and cook 16 to 18 minutes.

  4. Add the cheese

    When the rice is tender, stir once, scatter cheese over top, and cover for 2 minutes until melted.

  5. Finish

    Squeeze lime over the skillet. Top with cilantro and serve with tortilla chips for scooping.

Why this works

Why it worksThe rice cooks directly in the seasoned beef broth and absorbs every flavor.
Why it worksBeans and corn stretch one pound of beef into six generous servings.
Why it worksA covered cheese melt avoids turning on the oven.

Swaps & notes

Easy swaps

  • Use ground turkey or plant-based crumbles.
  • Brown rice works only if you increase broth and cooking time; par-cooked rice is easier.
  • Use pepper Jack for more heat.

Cook notes

  • Do not repeatedly lift the lid while the rice cooks.
  • Use a skillet with a tight-fitting lid to keep the liquid ratio reliable.

Storage

Refrigerate up to 4 days or freeze portions up to 2 months. Thaw overnight and reheat with a spoonful of water.

Questions

Can I use leftover rice?

Yes. Omit the broth and stir in 3 cups cooked rice with the beans and corn; heat through before adding cheese.

Can I make it less spicy?

Use plain diced tomatoes and mild taco seasoning.

What toppings work best?

Avocado, sour cream, pickled onions, shredded lettuce, and hot sauce all work well.

Weeknight Beef Taco Skillet
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1. Brown the beefCook beef in a 12-inch skillet over medium-high heat, breaking it into small crumbles. Drain excess fat if needed.
2. Season the vegetablesAdd onion and bell pepper. Cook 4 minutes, then stir in taco seasoning until fragrant.
3. Simmer the riceAdd rice, beans, corn, tomatoes, and broth. Bring to a boil, cover, reduce heat to low, and cook 16 to 18 minutes.
4. Add the cheeseWhen the rice is tender, stir once, scatter cheese over top, and cover for 2 minutes until melted.
5. FinishSqueeze lime over the skillet. Top with cilantro and serve with tortilla chips for scooping.