Cheesy Bean Taco Skillet

ByMadison Thurman
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Life has been so busy lately! We got back from our vacation in Florida two weeks ago now, and it has felt like life is moving non-stop. We ate so much delicious seafood in Florida, but I was definitely itching to get back into the kitchen when we got home.

What is better than a one-pan skillet meal on a busy weeknight? This is a crowd pleaser, and it also can be customized to fit each person’s preferences. This is delicious served in a bowl with cheese, green onions, and hot sauce. As we have established before, anything that can be put into a tortilla will be put into a tortilla in this household and I am so on board when it comes to this recipe. We wrapped a big scoop into a tortilla, added cheese and hot sauce, and then toasted in a buttered skillet on both sides. This was SO delicious! If you are trying to go for a “healthier” version, try these carb smart tortillas which is what I used and they taste amazing!

I added queso fresco as my cheese of choice on top, but you can use any cheese you like or have on hand. I think pouring over some queso wouldn’t be a bad idea either…

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Why You’ll Love This One Pan Meal

  • Easy. One pan meals are becoming a favorite of mine.
  • Filling. So much protein and flavor!
  • Customizable. Eat this in a bowl or wrapped in a tortilla.
  • Flavorful. Spicy, savory, and cheesy.
Cheesy Bean Taco Skillet after cooking topped with diced green onions and sprinkled with cheese.

How to Make This Cheesy Bean Taco Skillet

Please see recipe card at the bottom of this post for the full recipe details.

  1. Brown the beef. In a large skillet or cast iron pot (with a lid) brown the ground beef and add in the diced onion and jalapeños over medium heat. Cook for about 8-10 minutes until beef is cooked through. Drain grease if needed.
  2. Add the rice. Next add in the uncooked rice into the beef and toast it for 2 minutes. Next add in drained beans, corn, taco seasoning, water, and salsa. Carefully stir everything together and bring to a simmer. Once it is simmering, cover with the lid and turn the heat to low. Let cook on low for 20 minutes.
  3. Check it. After 20 minutes give it a stir and take a bite to see if the rice is done. I had to cook mine for an additional 10 minutes but it depends on your rice/stove. Just cover and cook in 5 minute increments until the rice is done. Also add salt and pepper if needed at this point.
  4. Cheese! Now add in the shredded pepper jack cheese and stir. Let it get all melty for a few minutes. Top with queso fresco (or jarred queso) and voila it is ready!
  5. Toppings. Top with green onions, more cheese, hot sauce, olives, and sour cream. Serve in a bowl, or wrapped in a tortilla and toasted for a few minutes on each side. Enjoy!
  • Cutting board with diced onions, 2 whole jalapenos, a jar of salsa, a bowl of cheese, a bowl of corn, and a bowl of black and pinto beans.
  • Skillet with ground beef, beans, rice and corn before cooking.

Recipe FAQs

I love Tapatio’s Hot Sauce so much so I always add this. Any hot sauce you like will work here, or even a cilantro lime crema would be delicious!

Yes! This makes a huge portion in my opinion. Leftovers are great!

Recipe Variations

  • Vegetarian. This is such an easy swap, just skip the meat!
  • Beans. Feel free to use all black beans or pinto beans, up to you!
  • Cheese. Use your favorite cheese!
  • Lettuce wraps. This would be great rolled up in a big piece of iceberg lettuce!
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Psalm 138:8

Blue skillet with taco bean and rice cooked with cheese on top.

Cheesy Bean Taco Skillet

One pan dinner meal that is super easy and quick. This will feed your family with leftovers too! Eat this in a bowl with all of the toppings, or wrap it up in a tortilla and make it a burrito, so delicious!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Course: Dinner
Ingredients Equipment Method

Ingredients
  

  • 1 lb ground beef or ground turkey
  • 1 white onion diced
  • 2 jalapenos diced
  • 1½ cups uncooked white rice
  • 1 packet taco seasoning
  • 1 15 oz can black beans drained and rinsed
  • 1 15 oz can pinto beans drained and rinsed
  • 16 oz salsa
  • 3¼ cup water
  • 8 oz pepper jack cheese freshly grated
  • 10 oz queso fresco or queso
  • sour cream, green onion, hot sauce, guac for topping

Equipment

  • cast iron skillet

Method
 

  1. In a large skillet or cast iron pot (with a lid) brown the ground beef and add in the diced onion and jalapeños over medium heat. Cook for about 8-10 minutes until beef is cooked through. Drain grease if needed.
  2. Next add in the uncooked rice into the beef and toast it for 2 minutes. Next add in drained beans, corn, taco seasoning, water, and salsa. Carefully stir everything together and bring to a simmer. Once it is simmering, cover with the lid and turn the heat to low. Let cook on low for 20 minutes.
  3. After 20 minutes give it a stir and take a bite to see if the rice is done. I had to cook mine for an additional 10 minutes but it depends on your rice/stove. Just cover and cook in 5 minute increments until the rice is done. Also add salt and pepper if needed at this point.
  4. Now add in the shredded pepper jack cheese and stir. Let it get all melty for a few minutes. Top with queso fresco (or jarred queso) and voila it is ready! Top with green onions, more cheese, hot sauce, black olives, guacamole, and sour cream. Serve in a bowl or wrapped in a tortilla and toasted for a few minutes on each side. Enjoy!

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