If your evenings have felt completely chaotic lately, this Taco Ranch Rice Skillet is the kind of dinner that saves the day. Everything cooks together in one pan, it’s super filling, and it uses simple ingredients you probably already have on hand.
This recipe is perfect for busy end-of-school nights when everyone is running in different directions but you still want a hot homemade dinner on the table. Plus, the leftovers are amazing for lunch the next day!
Taco Ranch Rice Skillet
Description
This Taco Ranch Rice Skillet is the perfect busy weeknight dinner! Made in one pan with ground beef, rice, black beans, corn, cheese, and ranch flavor, this easy budget-friendly recipe is filling, family-friendly, and perfect for hectic evenings.
Ingredients
Instructions
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In a large skillet over medium heat, cook the ground beef and onion until browned. Drain excess grease if needed.
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Stir in garlic and taco seasoning and cook for 1 minute.
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Add uncooked rice and broth. Stir well.
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Bring to a light boil, then reduce heat, cover, and simmer for about 18–20 minutes until rice is tender.
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Stir in black beans, corn, sour cream, ranch, and shredded cheese.
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Cook another 2–3 minutes until creamy and melted.
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Top with your favorite toppings and serve warm.
Note
- Use rotisserie chicken instead of beef for a different version.
- Add diced peppers if you have them on hand.
- Pepper jack cheese gives this extra flavor.
- Great for meal prep and leftovers.
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