Easy Gluten-Free Dairy-Free Taco Rice Skillet
This gluten-free dairy-free taco rice skillet is a realistic meal on nights you just need dinner to happen FAST. There are some dinners that make everyone happy without needing a lot of extra work, and this taco rice skillet has become one of those meals for us.
It has all the flavors of taco night in an easy Hamburger Helper-like skillet dinner: seasoned ground beef, rice, black beans, corn, salsa, and melted dairy-free cheese. It’s hearty, filling, and easy to adjust depending on what you have in the kitchen.
I especially like this recipe for busy evenings because everything cooks in one pan after the rice is made. It also reheats really well, which makes lunch the next day easy too. My boys like it for lunch leftovers too!
This recipe is naturally gluten-free and easy to keep dairy-free with your favorite dairy-free shredded cheese. You can also adjust the spice level depending on your family. My kids prefer a mild salsa, but if your family likes more heat, a medium salsa works great here too.
Top it with cilantro, avocado, crushed tortilla chips, or extra lime juice and serve it straight from the skillet.
Why You’ll Love This Recipe
- Easy one-pan dinner for busy weeknights
- Gluten-free and dairy-free
- Filling and budget-friendly
- Great way to use leftover rice
- Mild enough for kids but easy to add more spice
- Reheats well for lunches
- Easy to customize with toppings and vegetables
Ingredients
- Ground Beef – Ground beef gives this skillet plenty of flavor and makes it filling enough for a complete meal. You can use ground turkey as well, if you prefer.
- Onion + Garlic – These help build flavor at the beginning and make the whole skillet taste richer.
- Taco Seasoning – Use your favorite taco seasoning blend or homemade taco seasoning. I save money by using my Homemade Taco Seasoning.
- Tomato Paste – A little tomato paste deepens the flavor and helps the sauce cling to the rice.
- Salsa – Salsa adds more flavor and moisture than canned tomatoes alone. Use mild, medium, or hot depending on your family. But, make sure it’s a saucey salsa roja, not salsa verde or pico de gallo.
- Black Beans + Corn – These stretch the meal, increase the protein, and add texture and fiber.
- Cooked Rice – Jasmine rice works especially well because it stays soft and blends nicely into the skillet. But, whatever type of rice you use, make sure it’s cooked before you add it to the dish.
- Dairy-Free Mexican Cheese – Adds creaminess and helps bring everything together. You can use dairy-free cheddar if you can’t find Dairy-free Mexican Cheese. I use the Daiya brand I find at Walmart.
- Lime Juice and Cilantro – These brighten the whole dish at the end and keep it from tasting too heavy.
How to Make It
Start by browning the ground beef and onion in a large skillet over medium heat. Once the beef is cooked through and the onions are soft, stir in the garlic.
Add the taco seasoning and tomato paste and cook for about a minute. This step helps deepen the flavor before adding the liquids.
Pour in the salsa and broth and let everything simmer for a few minutes.
Next, stir in the black beans, corn, and cooked rice. Mix well so the rice is evenly coated with the sauce and seasoning.
Reduce the heat to low and stir in half of the dairy-free cheese. Sprinkle the remaining cheese over the top, cover the skillet, and let it melt for a few minutes.
Finish with fresh lime juice and cilantro before serving.
Texture Tips
If your taco rice skillet feels dry after adding the rice, add an extra splash of broth or salsa. Rice absorbs a lot of moisture as it sits, especially in leftovers.
Using salsa instead of canned tomatoes helps keep the skillet saucy and flavorful without needing extra seasoning later.
Substitutions and Dietary Options
Dairy-Free
Use your favorite dairy-free shredded cheese. This recipe is naturally dairy-free as written.
Gluten-Free
Make sure your taco seasoning and broth are certified gluten-free.
Nut-Free
Most dairy-free cheeses vary, so check labels if you need the recipe fully nut-free.
Lower Carb
You can reduce the rice or swap part of it with cauliflower rice.
Vegetarian
Replace the ground beef with another can of beans or a plant-based ground meat substitute. I like Abbotts, which you can find at Target, or you can easily find this one at Walmart.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
When reheating, add a small splash of broth or water before warming to keep the rice from drying out.
This recipe also freezes well for future meals.
FAQ
Can I use canned diced tomatoes instead of salsa?
You can, but salsa adds more flavor and moisture. If using canned tomatoes, you may need extra seasoning and broth.
What type of rice works best?
Cooked jasmine rice gives the best texture, but white or brown rice both work.
Can I make this ahead of time?
Yes. You can fully prepare the skillet ahead and reheat before serving. My boys LOVE it as leftovers as filling in a tortilla like a burrito!
Is this recipe spicy?
That depends on the salsa you use. Mild salsa keeps it family-friendly, while medium or hot salsa adds more heat.
Other 30-min Gluten-Free Dairy-Free Dinner Recipes You’ll Love
- Cheeseburger Pasta
- Chicken Fried Rice
- Crispy Orange Chicken
- Skillet Beef and Broccoli
- Marry Me Chicken Meatballs
- Creamy Chicken and Rice
Gluten-Free Dairy-Free Taco Rice Skillet
Ingredients
- 1 pound ground beef
- 1 medium yellow onion finely chopped
- 1 tablespoon fresh minced garlic
- 1 packet taco seasoning I save $$ by using 2.5 TB homemade (recipe below), or use store bought
- 2 tablespoons tomato paste
- 1 15-ounce can black beans drained and rinsed
- 1 cup sweet corn
- 1 1/2 cup salsa saucey salsa roja, not salsa verde or pico de gallo; choose your heat!
- 2 1/2 cup cooked rice use leftovers or make ahead
- 1 1/2 cup dairy-free Mexican cheese or cheddar if needed; if not dairy-free use the same amount of dairy cheese
- 1 large lime juice only
- 1/4 bunch cilantro finely chopped, to serve - optional
Instructions
- Start by browning the ground beef and onion in a large skillet over medium heat. Once the beef is cooked through and the onions are soft, stir in the garlic. Drain any excess grease.
- Add the taco seasoning and tomato paste and cook for about a minute. This step helps deepen the flavor before adding the liquids.
- Pour in the salsa (and 1/2 water or broth ONLY if using store-bought taco seasoning) and let everything simmer for a few minutes.
- Next, stir in the black beans, corn, and cooked rice. Mix well so the rice is evenly coated with the sauce and seasoning.
- Reduce the heat to low and stir in half of the dairy-free cheese. Sprinkle the remaining cheese over the top, cover the skillet, and let it melt for 5-10 minutes (will depend on brand of cheese).
- Finish with fresh lime juice and cilantro before serving.
- Store in a sealed container for up to 1 week in the fridge or 3 months in the freezer.
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