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Close-up of a taco beef skillet dinner with rice, corn, peas, diced vegetables, and fresh parsley. Lemon wedges sit on top, adding a bright garnish to the colorful, hearty dish served in a cast iron pan.

Easy Taco Beef Skillet Dinner

Nesting Lane
Easy Taco Beef Skillet Dinner is a quick and filling recipe with rice, ground beef, peppers, corn, taco seasoning, and salsa for a healthy dinner idea.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4

Equipment

Medium Saucepan
Large Nonstick Skillet
Measuring Cup

Ingredients
 

  • 1 green bell pepper
  • 1 large red onion
  • 2 cups low sodium beef broth
  • 1 cup long-grain white rice
  • 1 pound extra lean ground beef
  • ¾ cup frozen corn kernels
  • ½ cup water
  • 1 packet (1¼ ounce) taco seasoning
  • 1½ cup fresh fat-free salsa

Instructions
 

  • Chop the red onion and green bell pepper finely.
  • In a medium saucepan, bring beef broth to a boil. Add the rice, cover, and cook until tender.
  • In a large nonstick skillet, cook ground beef for 3 minutes.
  • Add the chopped onion and bell pepper to the beef. Stir and cook for 7 minutes.
  • Stir in the frozen corn and cook for 3 minutes.
  • Add the water and taco seasoning. Lower the heat and cook until the meat is done and most of the liquid is absorbed, about 5–10 minutes.
  • When the rice is cooked and liquid is absorbed, remove from heat.
  • Stir the rice into the meat mixture.
  • Turn off the heat and mix in the salsa. Serve right away.

Notes

Ingredient Substitutions

Rice: Swap white rice for brown rice or quinoa. Adjust cooking time as needed.

Beef: Use ground turkey or chicken instead of beef for a lighter option.

Salsa: Substitute salsa with diced tomatoes and a little chili powder if you prefer.

How to Store and Reheat

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat with a splash of water or broth to keep it moist.
This dish is also freezer friendly. To freeze, cool completely, then freeze for up to 2 months.

Nutrition

Calories: 424kcalCarbohydrates: 60gProtein: 33gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 70mgSodium: 1646mgPotassium: 1120mgFiber: 6gSugar: 7gVitamin A: 1401IUVitamin C: 34mgCalcium: 61mgIron: 4mg
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