Name: One‑Pan Taco Rice Dinner
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Mexican-Inspired
Ingredients: 1 pound ground beef (80/20 or 90/10 lean); 1 packet (1 oz) taco seasoning; 2/3 cup water; 2 cups Minute Rice (uncooked); 1 cup salsa (mild or medium); 1 cup shredded cheddar cheese (preferably sharp)

This One‑Pan Taco Rice Dinner is one of those meals I always keep in my back pocket for busy weeknights. It’s fast, filling, and made with simple ingredients I usually already have. The best part? Everything comes together in one skillet, which means fewer dishes and more flavor.

Why You’ll Love This Recipe

I only use one pan, which means cleanup is quick and painless
It’s ready in about 25 minutes—great for last-minute dinners
The taco-seasoned beef, salsa, and melted cheese are super satisfying
I can easily make it my own by adding other ingredients
It’s a hit with kids and adults, and leftovers are just as good

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound ground beef – I use lean ground beef (80/20 or 90/10) for a rich, savory base without too much grease.
1 packet taco seasoning – I go with a standard 1-ounce taco seasoning mix, or make my own with chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper.
⅔ cup water – This helps dissolve the seasoning and lets the rice absorb flavor as it cooks.
2 cups Minute Rice (uncooked) – I use white quick-cooking rice that’s ready in just 5 minutes. It soaks up the seasoned liquid and keeps the dish light and fluffy.
1 cup salsa – I use my favorite jarred salsa, either mild or medium. It adds moisture, tang, and that signature taco flavor.
1 cup shredded cheddar cheese – I prefer sharp cheddar for a bold, cheesy finish. It melts beautifully into the hot rice and beef mixture.

Directions

I start by browning the ground beef in a large skillet over medium heat, breaking it up with a spoon as it cooks. Once it’s no longer pink, I drain off the excess grease.
I stir in the taco seasoning and water, making sure everything is well mixed. Then I bring it to a gentle boil.
I add the uncooked Minute Rice, stir to combine, reduce the heat to low, and cover the pan. I let it simmer for about 5 minutes, until the rice is tender and most of the liquid is absorbed.
I remove the lid, stir in the salsa and shredded cheddar cheese, and turn off the heat. The cheese melts right into the mix.
I like to serve it with optional toppings like sour cream, shredded lettuce, chopped tomatoes, or sliced green onions.

Servings and timing

Serves: 4
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

Variations

I switch it up by using ground turkey or chicken instead of beef. Sometimes I stir in canned black beans or corn to stretch the meal and add more texture. When I want more spice, I use hot salsa or sprinkle in crushed red pepper. I’ve also tried it with pepper jack cheese for a kick. If I don’t have Minute Rice, I use regular long-grain white rice with more water and a longer simmer time—usually around 25 to 30 minutes.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When I’m ready to reheat, I add a small splash of water and microwave it until hot, which keeps the rice from drying out. This dish also freezes well—I portion it into containers, freeze for up to 3 months, and thaw it in the fridge overnight before reheating.

FAQs

What is taco rice?

It’s a one-pan dish made with taco-seasoned ground beef, rice, salsa, and cheese. It’s like deconstructed tacos served in a bowl—easy, filling, and full of flavor.

Can I use regular rice instead of Minute Rice?

Yes, I just adjust the cooking time and liquid. I use about 2 cups of water and let the dish simmer covered for 25 to 30 minutes, or until the rice is tender.

How can I serve it?

I serve it in bowls with toppings like sour cream, lettuce, tomatoes, or avocado. I’ve also wrapped it in tortillas, spooned it into taco shells, or even used it as a filling for burritos.

Can I freeze the leftovers?

Definitely. I freeze them in meal-size containers for up to 3 months. I thaw them in the fridge overnight and reheat with a bit of added water to keep everything moist.

What if I don’t have taco seasoning?

I make my own by combining 1 tablespoon chili powder, 1 teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, ¼ teaspoon salt, and ¼ teaspoon black pepper. It’s easy and tastes just like the packet.

Conclusion

This One‑Pan Taco Rice Dinner is one of the easiest, most comforting meals I make. It’s fast, packed with flavor, and endlessly customizable. Whether I’m feeding the family or meal-prepping for the week, it always comes through with minimal effort and maximum satisfaction.

One‑Pan Taco Rice Dinner

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Author: Sue
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Mexican-Inspired
Diet: Halal

Print Recipe

Description

A quick and satisfying One‑Pan Taco Rice Dinner made with taco-seasoned beef, quick-cooking rice, salsa, and melted cheddar cheese. Perfect for busy weeknights with minimal cleanup.

Ingredients

1 pound ground beef (80/20 or 90/10 lean)
1 packet (1 oz) taco seasoning
⅔ cup water
2 cups Minute Rice (uncooked)
1 cup salsa (mild or medium)
1 cup shredded cheddar cheese (preferably sharp)

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Instructions

Brown the ground beef in a large skillet over medium heat, breaking it up with a spoon. Drain excess grease.
Add taco seasoning and water to the skillet. Stir well and bring to a gentle boil.
Stir in the uncooked Minute Rice, reduce heat to low, cover, and simmer for 5 minutes or until the rice is tender and liquid absorbed.
Remove the lid, stir in salsa and shredded cheddar cheese. Turn off the heat and let the cheese melt into the mixture.
Serve hot with optional toppings like sour cream, shredded lettuce, chopped tomatoes, or sliced green onions.