The Viral Taco Skillet (One-Pan Cheesy Mexican Beef & Rice)
Because apparently I can only heal my childhood trauma through cheese and carbs.
When I say my mom loved Mexican food, I mean we had taco night so often I thought “Tuesday” was short for “Taco Tuesday.” 🌮 Don’t get me wrong — she made everything from enchiladas to taco salads, and it was all delicious… but after a childhood of ground beef and Ortega shells, it took me years to crave anything remotely “Mexican-inspired” again.
That is, until this skillet.
This Viral Taco Skillet is everything I love about those nostalgic dinners — minus the packet seasoning and soggy taco shells. It’s comforting, quick, a total crowd-pleaser, and somehow still feels fresh. I make it in one cast iron skillet (because if I have to wash more than one pan, I’m ordering takeout). It’s cozy, flavorful, and a certified picky-eater-approved dinner.
Let’s Talk Flavor 🔥
Here’s the thing — I do not like taco seasoning packets. They’re often full of salt and anti-caking ingredients that taste… weirdly metallic? Making your own takes maybe 90 seconds and tastes 100x better.
My favorite part: I toast the spices with the ground beef before adding any liquid. It wakes up the chili powder and cumin and makes the whole kitchen smell like a taco truck parked in heaven. Add diced onion right into the pan with the beef — trust me on this one — it infuses everything with a subtle sweetness and makes your beef taste richer.
Everything Happens in One Pan 🥘
Once your beef and spices are toasted and smelling incredible, the rest is easy. In go your tomatoes, beans, corn, rice, and water — everything cooks right in the same skillet until the rice is fluffy and the flavors come together like a cozy little casserole.
Then you hit it with a mountain of melty cheese (I usually do Colby Jack or a mozzarella-cheddar combo), pop a lid on top, and let it turn into the dreamiest, cheesiest skillet dinner ever.
Fun Fact 🌽
Did you know corn was first domesticated in Mexico around 9,000 years ago? So technically, this skillet is ancient history — just with more cheese and fewer cave drawings.
This is one of those meals that feels way fancier than it is. You can serve it right from the pan with a dollop of sour cream, or stuff it into tortillas for next-level burritos. Either way, it’s going to make everyone at the table happy — including that one person who swears they “don’t like beans.” (They will. They always do.)
The Viral Taco Skillet (One-Pan Cheesy Mexican Beef & Rice)
Ingredients
- 1 Tbsp avocado oil
- 1 lb ground beef
- 1 medium onion diced
- 2 garlic cloves minced
- 1 Tbsp chili powder
- 2 tsp ground cumin
- 1 tsp paprika smoked if you have it
- 1 tsp fine sea salt
- 1 tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ½ tsp kosher salt or to taste
- 10 oz can Red Gold Diced Tomatoes & Green Chilis Original
- 1 can black beans drained and rinsed
- 1 cup corn rinsed (frozen or canned)
- ¾ cup basmati rice rinsed and drained
- 2 cups water
- 2 tsp Knorr bouillon
- 2 cups shredded Mexican cheese Colby Jack or equal parts mozzarella + cheddar
Instructions
- Brown the Beef: Heat the avocado oil in a large skillet (cast iron if you have one) over medium-high heat. Add the ground beef and diced onion. Cook, breaking up the beef as it browns, until the onion is soft and translucent — about 5–7 minutes.
- Add Garlic + Toast the Spices: Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Then sprinkle in your chili powder, cumin, paprika, salt, pepper, garlic powder, onion powder, and oregano. Toast the spices with the beef for 1–2 minutes — this step gives the dish that deep, smoky taco flavor.
- Add Everything Else: Pour in the diced tomatoes with green chilis, black beans, corn, rice, water, and bouillon. Stir it all together until well combined.
- Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for about 15 minutes, or until the rice is tender and most of the liquid is absorbed. Give it a stir halfway through to make sure nothing sticks.
- Cheese Time: Once the rice is cooked, sprinkle the shredded cheese evenly over the top. Cover again for a few minutes until the cheese melts into a gooey, golden blanket of perfection.
- Serve + Enjoy: Serve straight from the skillet — it’s family-style dinner magic. Top with sour cream, fresh cilantro, or a few crushed tortilla chips if you’re feeling fancy.
