Taco Rice and Beans One-Skillet Casserole

yield: 6 SERVINGS

Comforting ground beef taco dish with rice and beans that's sure to please everyone in your family!


  • 1 pound ground beef
  • 2 tablespoons homemade taco seasoning (RECIPE HERE)
  • 1 cup uncooked long-grain rice, uncooked
  • 1 cup beef broth
  • 15 oz. can pinto beans
  • 10 oz. can Rotel tomatoes and chilies
  • 1 cup frozen corn kernels
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • salt & pepper (to taste)
  • juice of one lime
  • 2 cups shredded cheese, Mexican blend
  • handful of chopped cilantro
  • fresh sliced avocado



Heat up a large skillet on the stove to medium/high heat, and brown ground beef with 2 tablespoons of homemade taco seasoning, or a store-bought packet. Drain meat if needed.


Add rice, beef broth, Rotel, pinto beans, and corn, and stir to combine. Season with cumin, garlic powder, salt, and pepper. Close the lid and bring to a boil. Reduce heat to low, and let simmer until the rice is cooked, about 15 minutes. Note: This time could vary between 15-20 minutes for another type of rice. 


Once the rice is cooked, add the juice of one lime over the top and fluff the dish with a spoon. Sprinkle cheese over the top, place the lid back on the skillet, and let melt for a few minutes. Remove from heat and top with chopped cilantro and sliced avocado to serve.

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