Mexican Beef and Rice Skillet Recipe

Introduction

This Mexican Beef and Rice Skillet is a flavorful, all-in-one meal perfect for busy weeknights. Packed with seasoned ground beef, vegetables, and melted cheese, it’s simple to prepare and sure to satisfy the whole family.

Ingredients

• 1 Tbsp olive oil
• 1 lb ground beef (80/20 or 85/15)
• 1 medium onion (diced)
• 2 garlic cloves (minced)
• 4 Tbsp taco seasoning
• ½ tsp fine sea salt (or to taste)
• 10 oz can Rotel Diced Tomatoes and Green Chilis (Original)
• 1 can black beans (drained and rinsed)
• 1 cup corn (rinsed, frozen or canned)
• ¾ cup jasmine rice (rinsed and drained)
• 2 cups low-sodium chicken stock
• 2 cups Mexican cheese (Colby jack, or equal parts mozzarella and cheddar)

Instructions

1. Step 1: Heat 1 Tbsp olive oil in a large skillet over medium heat. Add ground beef and sauté, breaking it apart with a spatula, until no longer pink, about 3 minutes.
2. Step 2: Add diced onion and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
3. Step 3: Sprinkle in taco seasoning and stir to combine thoroughly with the beef and onion mixture.
4. Step 4: Add the Rotel tomatoes with juices, drained black beans, corn, and rinsed rice. Stir everything together evenly.
5. Step 5: Pour in 2 cups chicken stock and add salt. Bring mixture to a light boil, then reduce heat to low and cover tightly. Simmer for 15 minutes, or until rice is tender and liquid is absorbed.
6. Step 6: Remove skillet from heat. Lift the lid, sprinkle Mexican cheese over the top, then cover again and let rest for 5 minutes to melt the cheese.
7. Step 7: Garnish with fresh cilantro or your favorite taco toppings before serving.

Tips & Variations

• Swap jasmine rice for brown rice or quinoa for a different texture and added nutrients.
• Use ground turkey or chicken as a leaner protein alternative.
• Add a splash of lime juice or a dollop of sour cream for extra brightness and creaminess.
• Include diced bell peppers or jalapeños for extra crunch and heat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water or broth to keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, simply omit the ground beef and use extra black beans or cooked lentils. You can also add more vegetables like bell peppers or zucchini for added flavor and texture.

Is it okay to use different types of cheese?

Absolutely! Feel free to use your favorite Mexican cheese blends or even shredded cheddar. The key is to use cheeses that melt well for a creamy finish.

Mexican Beef and Rice Skillet Recipe

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★★★★★

4.9 from 149 reviews

A flavorful and easy one-pan Mexican Beef and Rice Skillet combining seasoned ground beef, rice, beans, corn, and cheese for a comforting, cheesy meal perfect for weeknight dinners.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Meat and Vegetables

• 1 lb ground beef (80/20 or 85/15)
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 can black beans, drained and rinsed
• 1 cup corn, rinsed (frozen or canned)
• 10 oz can Rotel Diced Tomatoes and Green Chilis (Original)

Seasonings and Staples

• 1 Tbsp olive oil
• 4 Tbsp taco seasoning
• ½ tsp fine sea salt (or to taste)
• ¾ cup jasmine rice, rinsed and drained
• 2 cups low-sodium chicken stock

Cheese

• 2 cups Mexican cheese blend (Colby jack, or equal parts mozzarella and cheddar)

Instructions

1. Brown the Beef: Heat 1 Tbsp olive oil in a large skillet over medium heat. Add the ground beef and sauté, breaking it apart with a spatula until no longer pink, about 3 minutes.
2. Sauté Onion and Garlic: Add diced onion to the skillet and cook until softened, about 3-4 minutes. Then add minced garlic and cook for 30 seconds until fragrant.
3. Add Seasoning: Stir in 4 Tbsp taco seasoning, combining well with the beef and vegetables.
4. Add Vegetables and Rice: Pour in the Rotel tomatoes with juices, black beans, corn, and rinsed jasmine rice. Stir everything together thoroughly.
5. Add Stock and Salt, Simmer: Pour in 2 cups low-sodium chicken stock and add ½ tsp fine sea salt. Bring to a light boil, then reduce heat to low and cover tightly. Simmer for 15 minutes or until rice is fully cooked and liquid is absorbed. Turn off heat.
6. Melt Cheese: Remove the lid and sprinkle 2 cups Mexican cheese evenly over the skillet. Cover again and let it rest for 5 minutes off the heat, allowing the cheese to melt perfectly.
7. Garnish and Serve: Optionally garnish with fresh cilantro or your favorite taco toppings before serving warm.

Notes

• Rinsing the rice is important to remove excess starch for better texture.
• You can substitute chicken stock with vegetable stock to make this recipe vegetarian, but omit ground beef.
• Adjust the spice level by modifying the amount of taco seasoning or using mild/extra-hot varieties.
• For a gluten-free version, ensure all seasoning blends and canned ingredients are certified gluten-free.
• Leftovers reheat well in a microwave or covered skillet with a splash of water or stock to prevent drying out.

Keywords: Mexican beef skillet, one pan dinner, beef and rice skillet, taco rice skillet, quick Mexican dinner, skillet meals