u003cstrongu003eCan I use other types of rice in this recipe?u003c/strongu003e

You can! However, long-grain rice works best because it holds up well without becoming mushy. If you use instant or quick-cooking rice, you’ll need to adjust the cooking time and liquid amount accordingly.

u003cstrongu003eHow can I make this recipe less spicy?u003c/strongu003e

You can reduce or omit the cayenne pepper and chili powder to suit your heat preference. Starting with half the amount of cayenne and then tasting is a good strategy, as it’s easier to add more heat later than to fix an overly spicy dish.

u003cstrongu003eIs quark necessary, or can I substitute it?u003c/strongu003e

If you don’t have quark, you can substitute with Greek yogurt or sour cream. These alternatives will add a similar creamy texture and tang, though quark melts into the dish more seamlessly.

u003cstrongu003eCan I make this recipe gluten-free?u003c/strongu003e

Yes, it’s naturally gluten-free as long as your stock and spices are free of gluten-containing ingredients. Always check labels if you’re cooking for someone with celiac disease or wheat allergies.

Taco Beef and Rice Skillet Recipe – Quick & Flavorful Dinner

Description

This One Pot Taco Beef Rice Skillet is a flavorful, hearty meal featuring extra lean ground beef cooked with aromatic spices, colorful bell peppers, sweetcorn, and tender rice all in one pan. Topped with creamy quark, melted cheddar cheese, and fresh spring onions, it’s a comforting, cheesy dinner ready in under an hour—perfect for busy families craving a spicy, satisfying taco-inspired dish.

Ingredients

Scale

Main Ingredients

1 lb extra lean ground beef (455 g)
1 medium onion, finely diced
3/4 cup passata (180 ml)
1 red pepper, diced
1 green pepper, diced
1 cup frozen sweetcorn (175 g)
1 cup uncooked long-grain rice (180 g)
2.5 cups water or stock (600 ml)
4 spring onions, diced
4-6 tbsp quark
120 g cheddar cheese, grated

Spices

1.5 teaspoons cumin
1.5 teaspoons paprika
1.5 teaspoons chili powder
1/2 teaspoon oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper (adjust to spice preference)

Cook Mode Prevent your screen from going dark

Instructions

Brown the Beef and Onions: Heat a large skillet over medium-high heat. Add the extra lean ground beef and finely diced onion. Cook, stirring occasionally, until the beef is browned and the onions are soft, about 6 to 8 minutes.
Add the Spices: Sprinkle the cumin, paprika, chili powder, oregano, garlic powder, onion powder, and cayenne pepper over the browned beef mixture. Stir well to coat all the meat and onions evenly with the taco seasoning.
Add Vegetables, Passata, Corn, and Rice: Mix in the diced red and green peppers, passata, frozen sweetcorn, and uncooked long-grain rice until everything is well combined in the skillet.
Pour in Liquid and Simmer: Pour 2.5 cups of water or stock into the skillet. Stir briefly to combine the ingredients, then bring the mixture to a boil. Once boiling, reduce the heat to low and cover. Let it simmer gently until the liquid is almost absorbed and the rice is tender, about 20 to 25 minutes.
Let it Rest: Turn off the heat but keep the skillet covered. Allow the dish to rest for 10 to 12 minutes so the steam can finish cooking the rice perfectly.
Melt the Cheese and Quark: Stir in the quark and grated cheddar cheese until fully melted and creamy throughout the skillet.
Garnish and Serve: Sprinkle the diced spring onions on top for freshness. Serve hot and enjoy your cheesy, spicy one pot taco beef rice skillet!

Notes

Use low sodium stock or water to control the salt content.
Quark can be substituted with Greek yogurt or sour cream if unavailable.
Adjust cayenne pepper quantity to suit your preferred spice level.
For a gluten free meal, ensure stock and passata are gluten free.
Leftovers can be stored in the fridge for up to 3 days and reheated gently on stovetop or microwave.
Adding a squeeze of fresh lime juice before serving enhances the flavor.

Nutrition

Serving Size: 1 serving
Calories: 531 kcal
Sugar: 8.2 g
Sodium: 316 mg
Fat: 17.9 g
Saturated Fat: 9.4 g
Unsaturated Fat: 7.5 g
Trans Fat: 0 g
Carbohydrates: 47.9 g
Fiber: 6.4 g
Protein: 41.4 g
Cholesterol: 95 mg