Taco Rice and Beans One-Skillet Casserole (Easy Dinner)

Taco Rice and Beans One-Skillet Casserole

yield: 6 SERVINGS

Ingredients

  • 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

Directions

1

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.

2

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. 

3

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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28 Comments
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5.0 / 3 ratings
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taco rice beans skillet casserole – cooked in the pan and ready to serve

This Taco Rice & Beans One-Skillet Casserole is an easy dinner your whole family will love!

Need an easy one-skillet meal that the whole family will get excited for?! If your hungry crew loves Mexican-inspired meals, make this family favorite taco rice and beans one-skillet casserole.

Yep, one-pot meals are my jam, and if you’re a busy person just trying to get a decent meal on the table – like me – you’ve gotta give this delicious dinner a try!

taco rice beans skillet casserole – ingredients on the counter

It all starts with yummy taco meat!

Brown ground beef with a taco seasoning. Try this yummy homemade taco seasoning I usually use! It tastes delicious, and it’s handy to have in the spice cabinet! You can grab a store-bought packet of seasoning, too.

Then all we have to do is mix in the beef broth, can of Rotel, beans, rice, and corn! Let that simmer for about 15 minutes, and then you’ll be ready to add cheese and dig into a YUMMY meal! I love that this Taco Skillet requires mostly easy-to-find pantry staples and is affordable, too!

Taco Rice & Beans One-Pan Dish


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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!

Ingredients

  • 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

Directions

1

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.

2

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. 

3

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.

Brought to you by Hip2Save.

taco rice beans skillet casserole – serving up the cooked casserole

Hip tips for making Rice and Beans One-skillet Casserole:

  • I used parboiled long-grain rice, which gave a perfect taste/texture. You can use different rice, but your cook time may be a little longer. Check after 15 minutes, and decide from there.
  • If you like things a bit spicier, consider adding a can of spicy green chilies or jalapenos. Yum!

taco rice beans skillet casserole – a fork going into a plate of the casserole

My family loved these cheesy Mexican flavors in a skillet.

Rice and beans are my favorite comfort food for sure! My family devoured this dish! The cheese melted on top of everything takes it over the top. Also, don’t forget the lime juice (we all loved that flavor in this dish). Feel free to add other toppings as desired. We served with cilantro and fresh avocado, and those were YUM.



Lina has a Bachelor's Degree from Northern Arizona University with 10 years of blogging and photography experience having work featured in Today.com, Martha Stewart, Country Living, Fox News, Buzzfeed, and HGTV.


Join The Discussion

Comments 28

  1. Laura

    Thank you for providing a yummy recipe in which the cheese is added last. Then I can make it dairy free for those with milk allergies.

    • Lina D (Hip2Save Sidekick)

      Oh sure – that’s a great idea. Enjoy!

    • kat

      I thought the exact same thing! we are a DF family

  2. Jen

    Looks good! I think I’ll sub cauliflower rice and let the kid crumble some tortilla chips on top. TFS!

    • Lina D (Hip2Save Sidekick)

      Oh nice! Enjoy that’s a great idea ❤️

    • kerRI

      Yea yes yes the tortilla chips on top !! Yum !!

    • Luann

      Riced cauliflower is a good substitute for rice. I’ve used it in several things – shrimp fried “rice,” in place of rice in soup. Works great! And if you’re not a fan of cauliflower, I can’t taste the difference. Neither can my husband.

    • Cliff

      That would be good for Diabetics trying to avoid Carbs. Beans are good carbs.

  3. Pamela

    Thank you for the easy, delicious looking dinner. I’m on a cookie- baking marathon and needed something substantial for my family to eat.😀

    • Lina D (Hip2Save Sidekick)

      Oh yum! You’re so welcome – enjoy!

  4. DeeA

    I’ve been making something similar for years. I use long grain white rice and add a cup of water. This rice seems to need the extra liquid.

  5. MG

    Awesome! I saved this to my Pinterest 🙂 Great easy meal for after the busy holidays.

    • Lina D (Hip2Save Sidekick)

      Yay enjoy!

  6. Mindy

    Use ground chicken for lower calories (if you’re counting) — can’t even taste the difference. 🙂

  7. kerRI

    Quick question..is it still 2 tablespoons of seasoning if u use a packet ?? If using packet do i omit any of the other spices u include in the dish ?? Lol sorry. Im not a very good cook but i love TRYING the simple looking ones. Merry Christmas !!

    • Lina D (Hip2Save Sidekick)

      No I’d just use your packet. Hope that helps!

      • kerRI

        Sure does. Thanks for ur recipes. One of my faves this yr were the steak sliders. I believe u are partially to blame for my New Years weight loss resolution. 😂😂 jk. Have a merry christmas Lina !!

        • Lina D (Hip2Save Sidekick)

          Oh ha! Merry Christmas!! 🎄

        • Jenn

          I missed the steak sliders! Sounds so good! Where can I find this recipe?

  8. Missy

    Made this tonight. Super easy and delicious! Thanks!!

    • Lina D (Hip2Save Sidekick)

      Yay that’s so great!! ❤️👍

  9. Kim

    Do you drain the corn and beans?

    • Kim

      Sorry, just realized it calls for frozen corn.

    • Lina D (Hip2Save Sidekick)

      If you end up using canned corn yes I would – and yes to the beans drained. Thanks!

  10. Kath

    This is delicious! Just made your taco skillet casserole last night and we all loved it, picky kids included :). Thanks for a tasty, satisfying, easy recipe!

    • Lina D (Hip2Save Sidekick)

      Yay!! That is so great to hear!! Thanks so much.

  11. Eden

    This may get overlooked due to the age of this post, but could you make this with quick cook/5-min rice? If so, any tips on how to do so?

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