Name: One Pot Taco Beef and 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 taste)

There’s something wonderfully comforting about a meal that comes together in one pan—especially when it’s packed with bold, spicy flavor. The One Pot Taco Beef and Rice Skillet Recipe is exactly that: a hearty, cheesy, and vibrant dinner that’s ready in about 45 minutes, perfect for those busy weeknights when you want fuss-free but delicious food.

The image shows a black cast iron pan filled with a single layer of cooked rice mixed with ground meat, corn, diced red and green bell peppers, and small pieces of green onions scattered on top. The rice has a reddish-orange color, likely from a sauce, and is mixed evenly with the other ingredients. A wooden spoon rests inside the pan, partly submerged in the rice mixture. The pan is set on a white marbled surface with a blue and white patterned cloth partially visible underneath the pan. 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 and Rice Skillet Recipe
Top Tip
How to Serve One Pot Taco Beef and Rice Skillet Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
One Pot Taco Beef and Rice Skillet Recipe

Why You'll Love This Recipe

Honestly, this One Pot Taco Beef and Rice Skillet Recipe quickly became one of my go-to meals when I want something tasty without drowning in dishes. It’s that perfect combo of spices, melty cheese, and fresh veggies that just hits all the right notes—and yes, it’s as easy as it sounds!

All-in-One Convenience: Everything cooks in a single skillet, so you get minimal cleanup and maximum flavor.
Speedy Prep and Cook: From chopping to the table in about 45 minutes—perfect for busy evenings.
Hearty, Flavorful, and Balanced: Ground beef, rice, sweetcorn, and peppers make it filling without feeling heavy.
Customizable Heat Level: Adjust the cayenne and chili powder to suit your spice tolerance perfectly.

Ingredients & Why They Work

This recipe strikes a lovely balance of textures and flavors, with meatiness from the lean beef, sweetness from the peppers and corn, and creaminess from quark and cheddar. Each ingredient brings something essential to the skillet!

Flat lay of raw extra lean ground beef formed into a neat mound, a medium white onion finely diced in a simple white ceramic bowl, a small white bowl filled with bright red smooth passata, a freshly diced red bell pepper and green bell pepper arranged side by side on a white ceramic plate, a white ceramic bowl containing bright yellow frozen sweetcorn kernels, uncooked long-grain white rice in a small white ceramic bowl, four fresh spring onions with green tops intact, a small white bowl holding creamy white quark, a small heap of grated sharp cheddar cheese on a white ceramic plate, and small piles of ground cumin, paprika, chili powder, oregano, garlic powder, onion powder, and cayenne pepper each carefully portioned on a white ceramic plate, 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 beef keeps things hearty without excess grease—plus, it browns nicely for that taco flavor base.
Onion: Adds a mild sweetness and depth when browned with the beef.
Passata: Gives a rich tomato base that keeps the whole dish saucy and vibrant.
Red and Green Peppers: Fresh crunch and color, plus a subtle sweetness that balances the spice.
Frozen Sweetcorn: Convenient and adds pop of sweetness and texture.
Long-Grain Rice: Absorbs all those spicy, savory flavors perfectly.
Water or Stock: Helps cook the rice while enriching the overall flavor—stock adds a savory depth.
Spring Onions: Fresh and zesty garnish that brightens every bite.
Quark: Adds creamy tang without heaviness, melting beautifully into the rice mixture.
Cheddar Cheese: Melty, gooey, and perfectly sharp to complement the taco spices.
Spices (Cumin, Paprika, Chili Powder, Oregano, Garlic & Onion Powder, Cayenne): A layering of classic taco seasonings for balanced heat and warmth.

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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 things I enjoy most about this One Pot Taco Beef and Rice Skillet Recipe is how easy it is to tweak to fit your cravings or what’s in the fridge. I often play with the level of spice or swap veggies depending on the season or what I have on hand.

Variation: Sometimes I swap ground beef for ground turkey or chicken to lighten it up—still delicious, just a different flavor profile.
Vegetable Boost: Adding chopped zucchini or mushrooms works great if you want to sneak extra veggies into dinner.
Cheese Swap: Experiment with pepper jack or a Mexican cheese blend for different melty goodness.
Heat Level: Adjust the cayenne pepper up or down—or leave it out for milder taste—based on your family’s preferences.

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

A white plate holds a serving of seasoned rice with small pieces of browned meat mixed in, along with bits of red and yellow bell peppers, and small chunks of green vegetables. The top is scattered with chopped green onions adding a fresh color contrast. A silver fork with a wooden handle rests on the plate's edge. The plate sits on a patterned cloth with blue and red designs, placed on a wooden table. In the background, a red pot with blurred contents and a wooden spoon are visible against a white marbled texture surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Beef and Onions

Start by heating your skillet over medium-high heat. Add the extra lean ground beef with the finely diced onion. Stir frequently and cook until the meat is browned and the onions are soft, about 6–8 minutes. I like to make sure the beef is nicely crumbled and there’s no pink left—this step really kicks off the flavor base.

Step 2: Add the Taco Seasoning

Sprinkle in all those great spices—cumin, paprika, chili powder, oregano, garlic and onion powder, and cayenne. Stir it well so the beef and onions are fully coated. When you do this at this stage, the spices toast a little, bringing out more aroma and depth.

Step 3: Mix in the Veggies, Tomato, and Rice

Add your diced red and green peppers, passata, frozen sweetcorn, and uncooked long-grain rice to the skillet. Give everything a good stir so that all the flavors combine, and the rice is evenly distributed. This is where your dish starts to take shape—in color, texture, and anticipation!

Step 4: Pour in Liquid and Simmer

Pour in the water or stock—stock really boosts the savory note if you have it on hand. Stir gently, bring everything to a boil, then lower the heat to simmer. Cover and let it cook until the liquid is mostly absorbed and the rice is tender, about 20 minutes. Peeking too often can mess with perfect rice cooking, so I try to trust the timing here.

Step 5: Let It Steam and Finish with Cheese

Once the rice looks just right, turn off the heat but keep the skillet covered. The trapped steam will finish cooking the rice to fluffy perfection in about 10–12 minutes. Then stir in the quark and grated cheddar cheese until melted and creamy—this is the moment the skillet gets irresistibly rich and gooey.

Step 6: Garnish and Serve

Sprinkle with those fresh diced spring onions for a zesty, oniony crunch. Serve it hot and get ready to enjoy a simple yet satisfying meal that tastes like you spent hours making it.

Top Tip

Over the years making this One Pot Taco Beef and Rice Skillet Recipe, I’ve learned a few tricks to make it even better and easier—these tips will save you time and elevate flavor, I promise.

Even Browning: Don’t rush the browning stage; letting the beef and onions caramelize a bit adds a ton of flavor.
Rice Timing: Stick to the simmering time and resist stirring too much during cooking so the rice doesn’t get mushy.
Cheese Finish: Add cheese and quark off the heat to keep the creamy texture smooth and luscious without separating.
Keep Covered: That resting step with the lid on is key to fluffy, perfectly cooked rice every time.

How to Serve One Pot Taco Beef and Rice Skillet Recipe

Garnishes

I always finish this skillet with fresh spring onions because they add a burst of brightness. Sometimes I’ll toss on a dollop of sour cream or a sprinkle of fresh cilantro when I’m feeling fancy. You could also add sliced avocado or a squeeze of lime juice for a refreshing contrast to the spicy, cheesy base.

Side Dishes

This dish is pretty filling on its own, but I love pairing it with a crisp side salad to lighten things up. A simple mixed greens salad with a tangy vinaigrette or some charred corn on the cob makes great companions. If you want more carbs, some warm, soft tortillas on the side never disappoint.

Creative Ways to Present

For special dinners, I’ve scooped the taco beef and rice into warm tortilla bowls or even used large bell peppers stuffed with the mixture—both make for festive presentation and add a little wow factor without extra fuss.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they usually last well for about 3 days. The flavors deepen overnight, so sometimes leftovers taste even better—just reheat gently on the stovetop or microwave.

Freezing

Freezing works fine if you want to batch cook, but I recommend freezing before adding the quark and cheese—add those fresh when you reheat for best texture. Defrost overnight in the fridge and reheat slowly to keep everything creamy and delicious.

Reheating

I usually reheat leftovers on the stovetop with a splash of water or stock to keep the rice moist, stirring occasionally until warmed through. If using the microwave, cover the dish and reheat in short bursts, stirring in between.

Frequently Asked Questions:

Can I make this One Pot Taco Beef and Rice Skillet Recipe vegetarian?

Yes! You can swap out the ground beef for plant-based crumbles or cooked lentils to keep the texture, and use vegetable stock instead of water for added flavor. Consider adding extra veggies to bulk it up.

What type of rice works best for this skillet?

Long-grain rice is ideal because it cooks evenly and absorbs the flavors without becoming mushy. Avoid quick-cooking or instant rice as it may overcook during simmering.

Can I prepare this recipe in advance and reheat later?

Absolutely! You can prepare the full dish up to the point before adding cheese and quark, then refrigerate. When reheating, add the dairy last to maintain creaminess.

How spicy is this One Pot Taco Beef and Rice Skillet Recipe?

The recipe has a mild to medium heat level thanks to the chili powder and cayenne pepper. You can adjust the cayenne pepper amount to make it milder or spicier according to your taste.

Final Thoughts

I hope you feel inspired to try this One Pot Taco Beef and Rice Skillet Recipe—it’s one of those rare dishes that’s comforting, quick, and absolutely crowd-pleasing. I love how you can customize it, and how it delivers big flavor with minimal fuss. It’s genuinely a recipe I share with friends when they want quick family dinners that still impress. Grab your skillet, and let’s taco ’bout dinner!