One-Skillet Beef Taco Rice with Corn and Melty Cheddar

Steps

1. Step 1

   Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring now and then, until softened, about 3 minutes.

   3 min

   • 1 tbsp vegetable oil
   • 1 small yellow onion
2. Step 2

   Add the ground beef. Break it up with a spoon and cook until no pink remains, about 6 minutes. If there's more than a thin film of fat in the pan, spoon off the excess.

   6 min

   • 1 lb ground beef (85% lean)
3. Step 3

   Stir in the garlic, chili powder, cumin, oregano, smoked paprika and salt. Cook for 1 minute, until the spices smell toasty.

   1 min

   • 2 cloves garlic
   • 1 tbsp chili powder
   • 2 tsp ground cumin
   • 1 tsp dried oregano
   • 1/2 tsp smoked paprika
   • 1 tsp kosher salt
4. Step 4

   Pour in the salsa and water and scrape the bottom of the pan clean. Bring to a full boil.

   3 min

   • 1 1/2 cups salsa (medium)
   • 1 1/4 cups water
5. Step 5

   Stir in the instant rice and frozen corn, spreading everything into an even layer. Cover, take the pan off the heat and let it stand until the rice is tender and has soaked up the liquid, 7 minutes.

   7 min, hands-off

   • 1 1/2 cups instant white rice (uncooked)
   • 1 1/2 cups frozen corn
6. Step 6

   Uncover and fluff with a fork. Taste and add more salt if it needs it. Scatter the cheddar over the top, cover again and let sit until melted, about 3 minutes.

   3 min, hands-off

   • 6 oz sharp cheddar
7. Step 7

   Bring the skillet to the table with the lettuce, sour cream, cilantro and lime wedges alongside so everyone can top their own.

   • 2 cups romaine or iceberg lettuce
   • 1/2 cup sour cream
   • 2 tbsp cilantro
   • 1 lime

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026