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One pot taco skillet with ground beef, melted cheddar, and sliced avocado garnish in a large saute pan

One Pot Taco Skillet

A cheesy one pot taco skillet loaded with ground beef, colorful bell peppers, and fluffy white rice all simmered together in a savory tomato sauce and topped with melted cheddar.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 545
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb ground beef 85/15 blend recommended
  • 1/2 cup onion diced
  • 1 tbsp minced garlic
  • 1/2 tbsp taco seasoning homemade preferred for better salt control
  • 15 oz canned tomato sauce low or no salt, never jarred pasta sauce
  • 1 cup dry white rice standard long-grain, do not substitute instant rice
  • 2 cups beef broth low or no salt
  • 3 cups bell pepper diced, any color
  • 1 cup shredded cheddar cheese freshly grated from a block for best melting

Equipment

  • Large saute pan with lid
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Heat olive oil in a large saute pan over medium heat. Add ground beef and cook for 10 minutes, breaking it apart as it browns until no pink remains.
  2. Add diced onion and minced garlic to the pan. Saute for 5 minutes until the onion is soft and translucent.
  3. Stir in taco seasoning, canned tomato sauce, dry white rice, beef broth, and diced bell peppers. Mix well, cover, and bring to a boil over medium-high heat.
  4. Reduce heat to a low simmer. Cook covered for 20 to 25 minutes, stirring every 5 to 7 minutes, until the rice has fully absorbed the liquid and is cooked through.
  5. Scatter shredded cheddar evenly over the top. Cover the pan for 1 minute until the cheese melts. Garnish with favorite toppings and serve warm.

Notes

Always use canned tomato sauce, not jarred pasta sauce. Freshly grated cheese melts far better than pre-shredded. Do not use instant rice. For extra flavor, stir in 1 cup of black beans or corn before simmering. Freezes well for up to 3 months.