Mary Younkin offers a lot of family-friendly meal solutions in her new book, “The Weekday Lunches & Breakfasts Cookbook” (Page Street Publishing, $21.99).

She’s big on make-aheads and quick skillet dishes. The following recipe for taco rice is a bit of both.

Younkin likes making her own taco seasoning and keeping it on hand for Mexican-flavored casseroles and more.

She also likes to make a big batch of taco meat combined with beans and corn to use in such dishes as this taco rice skillet meal.

Taco rice pretty much takes ingredients you’d put in a taco and tosses them with rice — just enough of a change to keep things fresh in a Mexican-food-loving household.

Recipe adapted from “The Weekday Lunches & Breakfasts Cookbook” (Page Street Publishing)

Recipe from “The Weekday Lunches & Breakfasts Cookbook” (Page Street Publishing)

Recipe adapted from “The Weekday Lunches & Breakfasts Cookbook” (Page Street Publishing)

Send requests or recipes to Recipe Swap, c/o Michael Hastings, Food Editor, Winston-Salem Journal, P.O. Box 3159, Winston-Salem, NC 27102; or email to mhastings@wsjournal.com. Please include name, address and a daytime telephone number. Previously published recipes are available in the Recipe Database at www.journalnow.com/swap.