The Easy Skillet Dinner I Make Nearly Once a Week

One of my family’s favorite meals is tacos. While my husband will eat any type of taco, my daughter is partial to the ground beef variety. It’s nothing fancy, just made with a taco seasoning packet and some water—ideal when I’m busy and need an easy “no-brainer” meal. One night, when I was about to make them, I had a realization: I didn’t want tacos. I wanted something like tacos, but as an all-in-one kind of dish, complete with rice and beans. I grabbed my skillet and got to work.

I cooked up the ground meat like I always do for tacos and added the seasoning packet along with some canned tomatoes and green chiles. After letting that simmer for a bit, I added a couple of cups of cooked, frozen rice (time saver!) and a can of black beans. I covered the top with some cheese and broiled it until it was golden and bubbling.

When my family came to the table, they were surprised to see my taco skillet and not tacos, but they sat down and dutifully scooped out their servings. I encouraged them to add all the toppings they normally would for tacos, pushing the plate of lettuce, tomatoes, sour cream, and other goodies toward them. Skeptically, they topped their portions and then sampled.

My husband loved it (not a surprise because he likes everything), but I held my breath as I looked at my daughter, who normally doesn’t love foods when they’re “mixed.” I watched in relief as her frown grew to a delighted half-smirk (she’s 12, so it’s like a smile, trust me). Success!

This meal has become a new favorite at our house. While it definitely still fits in the “no-brainer” category, I’m always excited to make it and eat it.

How To Make My Cheesy Baked Taco Skillet

To make 4 to 6 servings, you’ll need:

• 1 pound ground sirloin or 90% lean ground beef

• 1 (14.5-ounce) can diced fire-roasted tomatoes, undrained

• 3/4 cup water

• 1 (4-ounce) can diced green chiles

• 1 (1-ounce) packet taco seasoning (mild, medium, or hot)

• 1 (10-ounce) package frozen cooked rice

• 1 (15-ounce) can black beans, drained and rinsed

• Salt and pepper, to taste

• 2 cups shredded sharp cheddar cheese (or other cheese of your choice)

• Optional toppings: shredded lettuce, diced onions, diced tomatoes, sour cream, salsa, and/or sliced avocado

Arrange an oven rack about 6 inches from the heat source and preheat the broiler. On the stovetop, heat a large, deep-sided, oven-proof skillet over medium-high heat. Add the beef and cook, stirring often to break up the meat into crumbles, until it’s browned and no longer pink, about 5 minutes. Pour off and discard any fat.

Stir in the tomatoes and their juices, water, green chiles, and taco seasoning and bring to a simmer over medium heat. Simmer, uncovered, stirring occasionally, until the sauce has cooked down and thickened slightly, about 10 minutes. Stir in the rice and black beans and cook until warmed through, about 1 minute. Season to taste with salt and pepper.

Remove the pan from the heat, cover the top evenly with the shredded cheese, and broil until golden brown, 3 to 4 minutes. Serve with toppings as desired.

Make It Your Own

• Try other proteins: My daughter is a big fan of ground beef, but ground turkey, pork, or chicken would all work well in this recipe. Veggie-based proteins would likely also work.

• Add more vegetables: This dinner is the main dish and sides put together, so why not go big? If you have cooked leftover vegetables or even a bag of frozen vegetables, stir them in when you add the rice. If you’re using frozen veggies, cook them for a few minutes longer to thaw and cook off some of the liquid.

• Swap the grain: I love white rice with this meal, but brown rice would also be tasty. You could even use another whole grain such as quinoa or bulgur. Just make sure your grains are already cooked before adding them to the skillet.

• Top it off! The toppings are the best part of this dish. Use whatever you have on hand as an alternative or additional topping, like chopped cilantro, sliced scallions, pickled jalapeños, sauteéd corn, or a squeeze of lime juice. Don’t forget fun sauces like hot sauce or chili sauce to spice things up.
  

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