One Pot Taco Skillet
A cheesy, flavor-packed taco skillet made in one pan in under an hour. Perfect for busy weeknights with minimal cleanup.
Ingredients
- 1 tbsp olive oil avocado oil or butter works too
- 1 lb ground beef 85/15 blend recommended
- 1/2 cup onion diced, yellow or white
- 1 tbsp minced garlic fresh or jarred
- 1/2 tbsp taco seasoning homemade or store-bought low-sodium
- 15 oz canned tomato sauce NOT pasta sauce; use low or no salt
- 1 cup dry white rice long-grain; not instant or short-grain
- 2 cups beef broth low or no salt variety
- 3 cups bell peppers diced, any color or a mix
- 1 cup shredded cheddar cheese freshly grated melts best
Instructions
- Heat olive oil in a large skillet over medium heat. Add the ground beef and cook for 10 minutes, breaking it into crumbles, until no longer pink.
- Add the diced onion and minced garlic. Sauté for 5 more minutes, stirring occasionally, until the onion is softened and lightly golden.
- Add the taco seasoning and stir to coat. Cook for 30 seconds to bloom the spices.
- Pour in the tomato sauce, beef broth, dry white rice, and diced bell peppers. Stir everything together until well combined.
- Bring to a boil over medium-high heat, then reduce heat to low and cover with a tight-fitting lid. Simmer for 20 to 25 minutes, stirring every 8 to 10 minutes, until the rice is fully cooked and tender.
- Sprinkle the shredded cheddar cheese evenly over the top. Replace the lid and let sit for one minute until the cheese melts. Serve immediately with your favorite toppings.
Notes
Ground beef substitute: Ground turkey or chicken works well as a leaner option.
Tomato sauce: Always use plain canned tomato sauce, not pasta sauce.
Dairy free: Skip the cheese or use a dairy-free shredded alternative.
Add beans: Stir in 1 cup of rinsed black or pinto beans with the rice for extra filling power.
Storage: Refrigerate leftovers for up to 3 days or freeze for up to 3 months. Reheat with a splash of broth to loosen the rice.