One Pot Taco Beef Rice Skillet - delicious spicy cheesy taco beef, all cooked in one pan with rice and vegetables and on the table in 30 minutes for a perfect family meal.
Gotta love a one-pot meal!! Whenever I cook nowadays if I can cut the cleaning up time by turning it into a one-pot meal or traybake, then you can guarantee that is what will happen. I just love the ease of it all and when it comes to rice dishes, there really is no need to be cooking rice in a separate pan.
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Cooking it all together in one pan, also means the everything takes on all the flavours you add, creating a really taste delicious meal like this One Pot Taco Beef Rice Skillet
One Pot Ground Beef (Beef Mince) Recipes
I always have ground beef (beef mince) on hand in the freezer. It's a such a versatile ingredient, the kids love it and it's often on sale at our grocery store, meaning it's a great budget-friendly ingredient also.
There are heaps of delicious meals you can create all in one pan with ground beef (beef mince) and some of our favourites are:
- ONE POT CHEESEBURGER PASTA
- SLOPPY JOES (STOVE TOP AND INSTANT POT)
- SPICY BEEF, BEANS AND RICE
- BEEF AND SIX BEAN CHILLI (STOVETOP, INSTANT POT AND SLOW COOKER)
- CHILLI BEEF NOODLES
or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more..
All recipes on Slimming Eats have estimated nutritional information for your convenience.
Homemade Taco Seasoning
If you prefer you can use a store-bought taco seasoning. However, It's really easy to make your own taco seasoning. Just a blend of a few spices will make a perfect healthy taco seasoning with no preservatives etc. You can make up just the amount you need, or multiply all the ingredients to make enough for a few recipes.
For my taco seasoning I always use a mix of the following:
- 1.5 teaspoon of cumin
- 1.5 teaspoon of paprika
- 1.5 teaspoons chilli powder
- ½ teaspoon of oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon of cayenne pepper (can add more or less depending on your preferred spice level)
The above is enough for a recipe that serves 4 people, if you want more spice, add a little bit more cayenne at a time, but be careful it's easy to go overboard). If you prefer a sweeter spice level you can also add a little sweetener of choice or some suga.
What can I serve with this One Pot Taco Beef Rice Skillet?
I always like to try and get more vegetables onto my plate at mealtimes, it helps naturally reduce portions of the other foods. There are quite a few vegetables already in the recipe, but this is great with a mixed salad on the side too.
Some of my favourites to pair with this are:
- Crisp Romaine Lettuce
- Baby Cucumber
- Tomatoes
- Spring onion
- Shredded Carrots
- Red Pepper Strips
But really you can choose any items you like and if you don't fancy a cold salad, go for some green steamed, sauteed or roasted vegetables of your choice.
Kitchen Items used for this One Pot Taco Beef Rice Skillet?
- Non-Stick Deep Frying Pan or Cast Iron Skillet
- Kitchen Scales
- Measuring Cups
- Measuring Spoons
- Grater
- Wooden Spoon
- Mixing Bowl
- Santoku Knife (perfect knife for chopping veg)
- Chopping Board
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Recipe Card
One Pot Taco Beef Rice Skillet
One Pot Taco Beef Rice Skillet - delicious spicy cheesy taco beef, all cooked in one pan with rice and vegetables and on the table in 30 minutes for a perfect family meal.
Ingredients
- 1lb (455g) of extra lean ground beef (beef mince)
- 1 medium onion, finely diced
- ¾ cup (180ml) of passata
- 1 red pepper, diced
- 1 green pepper, diced
- 1 cup (175g) of frozen sweetcorn
- 1 cup (180g) of uncooked long-grain rice
- 2.5 cups (600ml) of water or stock
- 4 spring onions, diced
- 4-6 tbs of quark
- 120g of cheddar cheese, grated
FOR THE TACO SEASONING
- 1.5 teaspoon of cumin
- 1.5 tsp of paprika
- 1.5 teaspoons chilli powder
- ½ teaspoon of oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon of cayenne pepper (can add more or less depending on your preferred spice level)
Instructions
- Add the ground beef and onion to a skillet over medium high heat and fry until browned.
- Add the taco seasoning and stir until meat mix is all coated.
- Add the chopped red and green peppers, passata, corn and rice and mix to combine
- Pour in the water, give a little stir, bring to boil and then reduce heat and simmer until liquid is almost absorbed.
- Turn off heat, and leave covered for 10-12 minutes (the steam trapped underneath will continue to cook the rice to perfection).
- Stir in the quark and cheddar until melted.
- Sprinkle with chopped spring onions.
- Serve and Enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.
Nutrition Information
Yield 4 Serving Size 1 SERVINGAmount Per Serving Calories 531Total Fat 17.9gSaturated Fat 9.4gSodium 316mgCarbohydrates 47.9gFiber 6.4gSugar 8.2gProtein 41.4g
Aimee says
Can I use cream cheese instead of quark - like Philadelphia? X
Shevy (Slimming Eats) says
if not using quark, I recommend sour cream instead of cream cheese.
Christine Shaw says
Hello
I’m going to use Quorn instead of mince, should I put this in later rather than with the onion? It tends to break down and lose its substance.
Thank you x
Shevy (Slimming Eats) says
yes I would do that - enjoy 😉
Donna thomson says
Hi is it ok to reheat for lunch next day with the quark added during the original cook
Shevy (Slimming Eats) says
Yes I reheated with no issues 🙂
Linda Holmes says
Hi would I be able to freeze this
Shevy (Slimming Eats) says
Yes, you can. If you check out the notes section of the recipe box of all my recipes it will state whether a recipe is suitable for freezing. Hope that helps 🙂
Trey Colllns says
If making the Taco seasoning yourself, do you use it all in this one dish?
Shevy (Slimming Eats) says
yes you use the whole homemade seasoning for this recipe
Michelle says
This looks delicious, looking forward to trying this tonight 🙂
Helen says
Would it work doing this in the Instant Pot?
Shevy (Slimming Eats) says
I haven't tested this in the instant pot, I am sure it would work, but ratio of ingredients and testing of times would need to be tried first.
Angela WIlson says
Just made this, it tastes lovely but mine looks much creamier than yours but notcomplaining.
Alex says
Could you make it just with the cheddar without using quark or soured cream? Not keen on either. Thanks
Siobhan (Slimming Eats) says
yep you can 🙂
J says
Do I cook the rice before putting it into the pan? 10 minutes doesn’t seem like the usual time to cook rice for?
Siobhan (Slimming Eats) says
nope rice goes in raw, it cooks for longer than 10 minutes, don't forget the steaming part at the end for 10-12 minutes with the lid added, heat off. This continues to cook the rice to perfection.
Rebecca says
Hi, after adding the rice, bringing to a boil and recuding, do you then cover the pot until all liquid absorbed or just after the 10-12 mins?
Siobhan (Slimming Eats) says
you add the lid at the end when you turn off the heat to leave for the 10-12 mintues.
shanelle says
Can you use tinned corn instead of frozen?
Siobhan (Slimming Eats) says
yes tinned corn is fine if that's what you have. Enjoy!!
Angela says
Hi! If I use brown rice would I need to extend the cooking time, or the time with the lid on at the end for it to steam cook?
Siobhan (Slimming Eats) says
I don't recommend brown rice for this, due to it being a one pot recipe the ratios are for white rice, brown rice would need a completely different ratio of ingredients to ensure it is cooked.
Hannah says
Can this be cooked in advance and reheated later on or is it something that needs eaten straight away?
Siobhan (Slimming Eats) says
This can be reheated, so long as you refrigerate as soon as it has cooled down and follow food safety guidelines for Cooked rice.