When tacos sound good but setting out a stack of shells feels like one task too many, this skillet brings the familiar flavors together in a single pan. The rice cooks in the salsa and broth, so there is no separate pot to watch.
Brown the Beef First
Heat a large lidded skillet over medium-high heat and add 1 pound ground beef. Break it into small pieces as it browns, about 5 to 7 minutes, then drain excess fat if needed.
Stir in 1 tablespoon mild taco seasoning and 1 cup long-grain white rice, and cook for about 1 minute. Add 1 cup salsa and 1½ cups low-sodium beef broth, scraping up any browned bits from the pan.
Let the Rice Simmer
Bring the mixture to a boil, cover the skillet, and reduce the heat to low. Simmer for 15 minutes without lifting the lid, then stir in one drained 15-ounce can of black beans and 1 cup corn.
Cover again and cook for 5 to 8 minutes, until the rice is tender and the beans and corn are hot. If the rice is still firm and the skillet looks dry, add a few tablespoons of broth or water, cover, and give it a little more time.
Make Dinner Your Own
Take the skillet off the heat and let it stand, covered, for 5 minutes before fluffing the rice with a fork. Set out shredded cheese, diced avocado, chopped tomatoes, or plain yogurt, and let each person add what they like.
Mild salsa keeps the base approachable, while hot sauce at the table makes it easy to add more heat. Leftovers reheat well with a small splash of water stirred in before warming.