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Easy Beef and Bean Taco Rice Skillet

Easy Beef and Bean Taco Rice Skillet is a great weeknight dinner that can be thrown together in under an hour.

Beef and Bean Taco Rice Skillet

Easy Beef and Bean Taco Rice Skillet

I am so in love with skillet meals right now, which is perfect because they seem to be blowing up the Pinterestsphere lately. What’s not to like though? Delicious food cooked in one skillet? ONE pan to clean? I’m sold.

Beef and Bean Taco Rice Skillet-7

This beef and bean taco rice skillet is a major favorite for me because it is SO easy to throw together. I got so excited to photograph (and eat!) this, that I completely forgot my former plans to completely cover this in cheese and then bake it. I guess that’ll be our dinner for tonight, but for lunch? I wasn’t even missing the cheese.

Beef and Bean Taco Rice Skillet-6

Its packed with flavor, filled with protein, and done in about 40 minutes. Done and done. Now we’ll see if I can get my kids to eat it despite the BEANS!

Beef and Bean Taco Rice Skillet-5

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Easy Beef and Bean Taco Rice Skillet

Easy Beef and Bean Taco Rice Skillet

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

This one-pot taco rice skillet is a whole meal in a pan! A delicious and easy homemade change-up for your family taco night.

Ingredients

  • 1 pound ground beef
  • liberal amounts of salt and pepper
  • 1.5 cups long grain white rice
  • 2-3 teaspoons bacon grease, or oil
  • 2 1/2 - 3 cups water
  • 1 - 10 ounce can rotel tomatoes with green chilies
  • 1/2 teaspoon onion powder
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 1/2 cup salsa
  • 1 - 15.5 ounce can black beans with onion, garlic, and chili
  • Heaps of cheese - optional

Instructions

  1. Brown ground beef that's been liberally seasoned with salt and pepper. Drain well, and set aside.
  2.  In the same skillet, place the bacon grease and the white rice. Saute over medium heat until the rice is light golden brown.
  3. Add 2 1/2 cups water, rotel, onion powder, chili powder, salt, and salsa. Simmer over medium-low heat for 20 minutes. 
  4. Add black beans to pan, stir, and continue cooking for about 10-15 more minutes, or until the rice is tender and the liquid is absorbed. 
  5. If necessary, add additional 1/2 cup of water in with the black beans if it looks like the rice needs it.
  6. Serve immediately with salsa, sour cream, avocados, and fresh cilantro. For extra indulgence, cover in mexican blend cheese, cover pan, and melt cheese over low heat.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 301 Total Fat: 15g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 54mg Sodium: 800mg Carbohydrates: 20g Fiber: 4g Sugar: 2g Protein: 20g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
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Steak and Potato Pie - Or Whatever You Do

Thursday 15th of January 2015

[…] Beef and Bean Skillet Taco Rice […]

Melanie | Melanie Makes

Sunday 11th of January 2015

What a great weekday dinner idea - can't wait to give it a try!

Nicole Johnson

Monday 12th of January 2015

Thanks, Melanie!! <3

Rachel @ The Stay At Home Chef

Saturday 10th of January 2015

A recipe that lists bacon grease as one of the ingredients is one I know I'll love!

Nicole Johnson

Monday 12th of January 2015

Right? I almost always have a little tin of bacon grease in my fridge just waiting to get pulled out. YUM.

Michelle ~ My Gluten-free Kitchen

Saturday 10th of January 2015

So glad to read the ingredients and see this is free of any gluten! Yes! I need more skillet dinner options!

Nicole Johnson

Saturday 10th of January 2015

Nice! Bonus! It wasn't on purpose, but I'm glad that it suits your needs, Michelle! :)

Jenn @ Deliciously Sprinkled

Saturday 10th of January 2015

YUM! I love making skillets for dinner and I can't wait to your recipe this week! :)

Nicole Johnson

Saturday 10th of January 2015

Thanks, Jenn! Let me know what you think!