Cheesy Ground Beef Skillet Recipe – Easy One-Pan Rice Dinner

Picture this: the savory aroma of browned ground beef sizzling with sweet onions and colorful bell peppers, all mingling together in one trusty skillet. The cheese melts into gooey puddles, wrapping every grain of rice in creamy, dreamy goodness. It’s the kind of smell that makes your stomach rumble and brings everyone wandering into the kitchen, asking, “What’s for dinner, and can I have some right now?” Honestly, the first time I made this cheesy ground beef skillet recipe, I was just trying to use up some leftovers—nothing fancy, just a weeknight experiment. But as soon as I scooped that first spoonful, the mix of cheesy, beefy comfort with perfectly tender rice stopped me in my tracks. It’s one of those moments where you put your fork down, take a slow bite, and just let a little smile sneak across your face because you know you’ve stumbled onto something special.

This skillet dinner has roots in my family’s “pantry suppers”—the kind my mom whipped up when I was knee-high to a grasshopper and money was tight but bellies were hungry. She always had a knack for turning basic ingredients into something magical, and this one-pan wonder is pure, nostalgic comfort with a touch of modern ease. I remember serving it to my kids on one of those busy weeknights, and their plates were clean before I could even sit down. My husband went back for thirds (not seconds—thirds!), and even the pickiest eater in our house declared it “the best dinner ever.” You know what? I wish I’d landed on this cozy skillet years ago—it’s just so darn easy and satisfying.

This cheesy ground beef skillet is perfect for potlucks, chilly evenings when you need a meal that feels like a hug, or a sweet treat for your kids after soccer practice. It’s bright enough for your Pinterest board but simple enough for any night of the week. I’ve tested this recipe more times than I can count—in the name of research, of course!—and it’s now a staple for family gatherings, quick dinners, and even last-minute guests. Bookmark this one, friend, because it’s a keeper that’ll bring smiles (and maybe a little happy dance) to your dinner table.

Why You’ll Love This Cheesy Ground Beef Skillet Recipe

Let me tell you why this cheesy ground beef skillet with rice is a must-have for your weeknight rotation. After years of recipe testing (and, let’s be real, a few kitchen flops), I’ve dialed in all the little tweaks that make this skillet a stand-out. It’s fast, filling, and loaded with flavor. Here’s what makes it shine:

• Quick & Easy: This dinner comes together in under 40 minutes—perfect for those nights when you don’t have the energy for anything complicated. No need to juggle multiple pots and pans, either.
• Simple Ingredients: You probably have everything in your kitchen already—ground beef, rice, cheese, broth, and a few veggies. No fancy grocery runs required.
• One-Pan Magic: Less mess means less stress. You cook everything in a single skillet, so cleanup is a breeze.
• Perfect for Any Occasion: Whether you’re feeding a crowd at a potluck, making a cozy Sunday dinner, or packing lunchboxes for tomorrow, this skillet is up for the job.
• Crowd-Pleaser: Even picky eaters dig in without complaint. Kids love the cheesy rice, adults love the savory flavor—everyone wins.
• Ultra-Comforting: The combination of tender rice, well-seasoned beef, and melty cheese is pure comfort food. It’s one of those dishes that makes you sigh contentedly after a long day.

What sets my recipe apart? It’s all about the little things: blooming the spices in the beef for maximum flavor, using broth instead of water for the rice, and folding the cheese in at the end for that stretchy, creamy pull. I even like to add a handful of frozen peas or a dash of smoked paprika for a tiny twist—just enough to keep things interesting. And you know what? You don’t need a culinary degree (or much patience) to pull this off.

This cheesy ground beef skillet recipe isn’t just about getting food on the table. It’s about gathering everyone around, sharing stories, and making even the busiest nights feel a bit more special. Close your eyes after that first bite, and you’ll understand why it’s become our family’s go-to for “just one more bite” nights. It’s hearty enough for the hungriest eaters, but still feels light enough to leave room for dessert. If you want a recipe that’s dependable, delicious, and downright delightful, this is it.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a stick-to-your-ribs texture without the fuss. Most of these are pantry staples, and you can easily swap a few things based on what you have. Here’s what you’ll need for this cheesy ground beef skillet recipe:

• For the Skillet Base:
  • 1 pound (450g) ground beef (80/20 works great for flavor and tenderness)
  • 1 medium onion, diced (yellow or white for sweetness)
  • 1 bell pepper, diced (any color—red adds sweetness, green adds a little bite)
  • 2 cloves garlic, minced (for depth and aroma—fresh is best)
  • 1 cup (200g) long grain white rice, uncooked (jasmine or basmati for fluffier texture; brown rice works too, but see notes below)
  • 1 (14.5-ounce / 410g) can diced tomatoes, with juices (fire-roasted for extra smoky flavor, if you like)
  • 2 cups (480ml) beef broth (low-sodium if you’re watching salt)
  • 1 teaspoon smoked paprika (regular paprika works in a pinch, but smoked adds lovely depth)
  • 1 teaspoon dried oregano (or Italian seasoning for a little herby kick)
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
• For the Cheesy Topping:
  • 1 1/2 cups (170g) shredded cheddar cheese (I like a sharp cheddar for extra flavor; Monterey Jack or a Mexican blend works too)
  • 2 tablespoons fresh parsley, chopped (optional, but adds a fresh pop of color)
• Optional Add-Ins:
  • 1/2 cup frozen peas or corn (add in with the rice for extra veggies)
  • Pinch of red pepper flakes (for a tiny bit of heat)
  • 1 tablespoon tomato paste (for richer tomato flavor—totally optional)

Ingredient Tips:

• If you’re using brown rice, increase the broth to 2 1/2 cups (600ml) and simmer a bit longer until tender.
• Swap ground turkey or chicken if you prefer a lighter version (but you might want to add a splash of olive oil for juiciness).
• Dairy-free? Use a plant-based cheese that melts well—I’ve had good luck with Daiya or Violife brands.
• No bell pepper? Try zucchini, mushrooms, or even a handful of baby spinach stirred in at the end.
• Out of broth? Water with a teaspoon of beef bouillon or a splash of soy sauce will do in a pinch.

I like to use Tillamook sharp cheddar for its melt and flavor, but any good melting cheese will work. Don’t overthink it—this recipe is all about using what you have and making it delicious.

Equipment Needed

• Large Skillet (12-inch / 30 cm): Nonstick, cast iron, or stainless steel all work. I usually reach for my trusty cast iron because it holds heat evenly and goes right from stovetop to table. If you use nonstick, just be gentle with your utensils.
• Wooden Spoon or Spatula: For breaking up the beef and stirring everything together. Silicone-tipped spoons are handy if you’re cooking in nonstick pans.
• Chef’s Knife & Cutting Board: For chopping veggies. If you’re in a rush, pre-chopped onions and peppers save time.
• Measuring Cups & Spoons: To get the rice-to-broth ratio just right (no mushy rice, please!).
• Box Grater (if shredding cheese): Freshly shredded cheese melts better than pre-shredded, but bagged cheese works if that’s what you have.
• Lid for the Skillet: Helps the rice steam and cook evenly. If your skillet doesn’t have a lid, a baking sheet or foil works as a quick fix.

If you don’t have a big skillet, use a Dutch oven or a wide, heavy saucepan. I’ve even made this in an electric skillet at the lake house—just adjust the temperature and watch the liquid closely. Keep your skillet well-seasoned if using cast iron; a quick scrub with salt and a dab of oil keeps it in tip-top shape. If you’re just starting out, affordable nonstick pans from Target or IKEA get the job done, too.

How to Make Cozy Cheesy Ground Beef Skillet with Rice

1. Brown the Beef (5-7 minutes): Heat your large skillet over medium-high heat. Add the ground beef and break it up with your spoon. Cook until it’s no longer pink, about 5 minutes. If there’s a lot of fat, spoon off most, but leave a little for flavor.
   
   Tip: Listen for a sizzle—if the pan’s too crowded, the beef will steam, not brown. Give it space for the best flavor.
2. Sauté Vegetables (3-4 minutes): Add diced onion and bell pepper to the skillet with the beef. Sauté until the veggies are soft and sweet, about 3 minutes. Stir in the minced garlic and cook for 30 seconds more, just until fragrant.
   
   Warning: Don’t let the garlic burn—it turns bitter quickly. You want it just golden and aromatic.
3. Add Rice and Spices (2 minutes): Sprinkle in the uncooked rice, smoked paprika, oregano, salt, black pepper, and tomato paste (if using). Stir everything to coat the rice with all those tasty beefy juices.
   
   Sensory Cue: The rice will look slightly glossy, and you’ll smell the spices blooming in the heat.
4. Pour in Tomatoes and Broth (1 minute): Add the diced tomatoes (including juices) and beef broth. Stir well, scraping up any browned bits from the bottom of the pan (that’s where the flavor hides).
   
   Note: Make sure the rice is submerged in liquid for even cooking.
5. Simmer (18–22 minutes): Bring to a boil, then reduce heat to low. Cover with a lid and simmer until the rice is tender and most of the liquid is absorbed, about 18–22 minutes. Stir once or twice to prevent sticking, but keep the lid on as much as possible.
   
   Troubleshooting: If the rice is still crunchy after 22 minutes, add a splash more broth and cook a few minutes longer.
6. Add the Cheese (2 minutes): Remove the skillet from heat. Sprinkle the shredded cheese evenly over the top, then cover again for 2 minutes so the cheese melts into oozy perfection.
   
   Sensory Cue: The cheese should be melty but not greasy—just creamy and stretchy.
7. Finish and Serve: Uncover and sprinkle with fresh parsley if using. Fluff the skillet gently with a fork to mix the cheese throughout, or serve as is for a cheesy top layer.
   
   Personal Tip: Let it rest for 5 minutes before serving. The flavors meld, and it’s easier to scoop without burning your tongue (I’ve learned this the hard way!).

Notes:

• If using brown rice, increase simmer time to 30–35 minutes and add extra broth as needed.
• For extra veggies, toss in peas or corn with the rice, or stir in fresh spinach at the end until wilted.
• Leftovers reheat beautifully—just add a splash of broth before microwaving to keep it moist.

Cooking Tips & Techniques for the Best Skillet

• Don’t Rush the Browning: Give your ground beef time to develop a deep, golden color. That caramelization brings out natural sweetness and rich flavor. If you crowd the pan, the beef steams instead, so work in batches if needed.
• Bloom Your Spices: Adding paprika and oregano to the hot skillet before the liquids wakes up their flavors. I used to just toss them in at the end, but trust me, this makes a difference.
• Rice Matters: Always rinse your rice under cold water until the water runs clear—no more gummy, sticky rice! If you skip this, you might end up with a stodgy texture (ask me how I know).
• Control Your Simmer: Don’t crank the heat. A gentle simmer helps the rice cook evenly and absorb all the tasty broth. If the liquid disappears too fast, your heat’s too high—turn it down.
• Cheese Timing: Add cheese at the very end, off the heat, and let it melt slowly. If you add it too soon, it can break or get oily.
• Keep It Covered: The lid is your friend for fluffy rice. If you peek too often, you’ll lose steam and slow down cooking.
• Watch for Sticking: Give the skillet a gentle scrape halfway through cooking so nothing gets stuck. Cast iron holds heat, so things can crisp up on the bottom (which, honestly, is sometimes the best part).
• Taste and Adjust: Always taste before serving. Sometimes, I add an extra pinch of salt or a squeeze of lemon for brightness at the end—it’s all about making it your own.

Honestly, I’ve made every mistake in the book with this recipe. Once, I walked away and forgot to turn the heat down—crispy rice surprise! But that’s the beauty of a one-pan meal: it’s forgiving, flexible, and always comes together in the end. Multitasking? Chop your parsley or set the table while the rice simmers. That’s how you get dinner on the table with minimal fuss (and keep your sanity).

Variations & Adaptations

Let’s face it—one-pan dinners are made for tweaking! Whether you’re swapping ingredients for allergies or shaking things up for fun, this cheesy ground beef skillet recipe is endlessly flexible:

• Low-Carb Version: Substitute riced cauliflower for the white rice. Add it after the beef and veggies are cooked, just before the cheese, and cook for 5–7 minutes until tender. You’ll need less broth—start with 1 cup (240ml) and add more only if needed.
• Vegetarian Option: Swap the beef for a plant-based ground (like Beyond Meat or lentils) and use vegetable broth. I’ve made this for veggie-loving friends, and even the meat-eaters go back for seconds.
• Tex-Mex Style: Add 1 tablespoon taco seasoning, swap cheddar for pepper jack cheese, and toss in a drained can of black beans. Top with chopped cilantro and a squeeze of lime for a zesty twist.
• Italian-Inspired: Use Italian sausage instead of beef, add 1 teaspoon dried basil, and top with mozzarella or provolone cheese. A few sun-dried tomatoes don’t hurt, either.
• Dairy-Free: Use your favorite dairy-free cheese and check that your broth is vegan-friendly. The flavor is still rich and comforting.
• Allergen Swaps: No onions? Use leeks or a pinch of onion powder. Can’t have tomatoes? Stir in a little extra broth and a teaspoon of Worcestershire sauce for depth.

One of my favorite personal twists is adding a handful of baby spinach at the end. It wilts right in and adds a little color and extra nutrition. You can easily double the recipe for a crowd—just use a larger Dutch oven or two skillets so everything cooks evenly. Don’t be afraid to experiment—this recipe is your blank canvas!

Serving & Storage Suggestions

• Serving Temperature: Serve hot and bubbly, straight from the skillet. If you’re feeling fancy, sprinkle with extra parsley or a little extra cheese on top. Sometimes I let it cool for 10 minutes—it thickens up and the flavors meld beautifully.
• Presentation: Scoop generous portions into wide bowls. Add a dollop of sour cream, a sprinkle of sliced green onions, or a dash of hot sauce for a pop of color and flavor.
• Pairings: This cheesy ground beef skillet pairs well with a simple green salad, buttery garlic bread, or roasted veggies. For drinks, an iced tea or a light lager hits the spot on busy nights.
• Storage: Cool leftovers completely, then transfer to airtight containers. Store in the fridge for up to 4 days. You can also freeze portions for up to 2 months—just thaw overnight in the fridge and reheat as needed.
• Reheating: Warm in the microwave with a splash of broth or water to keep things moist, or reheat gently in a covered skillet over low heat. Stir occasionally so the rice heats evenly.
• Flavor Development: The flavors actually deepen overnight, so leftovers taste fantastic. I’ve even packed cold leftovers in lunchboxes, and they disappear every time.

Nutritional Information & Benefits

Here’s a rough breakdown per serving (based on 6 servings):

• Calories: 420
• Protein: 25g
• Carbohydrates: 35g
• Fat: 20g
• Fiber: 3g
• Sugar: 4g

Benefits: This skillet is rich in protein from the ground beef and cheese, and you get a healthy dose of fiber and vitamins from the veggies. Using brown rice or adding extra vegetables boosts the nutrition even more. If you opt for lean beef, the dish is lower in saturated fat. Easily adaptable for gluten-free diets (just check your broth and cheese labels), and you can make it dairy-free with plant-based cheese. Contains common allergens like dairy and possibly gluten (in broth or cheese), so check labels if sensitive. For me, this recipe fills you up without weighing you down—a wholesome, balanced comfort meal you can feel good about serving.

Conclusion

If you’re looking for a one-pan dinner that brings everyone running to the table, this cozy cheesy ground beef skillet with rice is it. It’s hearty, satisfying, and just plain delicious. The kind of recipe you can tweak to your heart’s content, knowing it’ll come out tasty every single time. I love it for busy weeknights, lazy Sundays, and everything in between. The cheesy, savory goodness is pure comfort, and it’s so easy you’ll want to make it again and again.

Don’t be afraid to make this skillet your own—swap veggies, play with spices, or try a new cheese. That’s the fun of home cooking! If you try this recipe, I’d love to hear how it turned out for you. Drop a comment below with your favorite variation, share it on Pinterest, or let me know if your family gave it two thumbs up. Here’s to many cozy dinners ahead—happy cooking!

Frequently Asked Questions

Can I use brown rice instead of white rice?

Yes! Just increase the broth to 2 1/2 cups (600ml) and simmer for 30–35 minutes until the rice is tender. Add more broth if needed along the way.

What cheese works best for this skillet recipe?

Sharp cheddar is my favorite for flavor and melt, but Monterey Jack, Colby Jack, or a Mexican blend all work well. Use what you have—just make sure it melts nicely.

Is this recipe gluten-free?

It can be! Use gluten-free beef broth and check your cheese labels. The rest of the ingredients are naturally gluten-free.

Can I make this ahead of time?

Absolutely. You can cook the entire skillet, cool it, and refrigerate for up to 4 days. Reheat with a splash of broth to keep the rice moist. The flavors get even better overnight.

How can I add more vegetables?

Add frozen peas or corn with the rice, or stir in chopped spinach or zucchini at the end. You can use any veggie you like—this recipe is super flexible!

Print