If you crave bold flavors, hearty comfort, and dinner on the table in under 30 minutes, my Mexican Beef and Rice Skillet Recipe is about to become your go-to weeknight hero. This one-pan wonder packs tender ground beef, zesty tomatoes, black beans, and sweet corn all under a gooey blanket of cheese—every bite feels like a fiesta!
Why You’ll Love This Recipe
- One-Pan Magic: You only need a single skillet, which means easy prep and even easier cleanup—perfect for busy evenings!
- Fast and Filling: From start to finish, this comforting meal is on the table in about 30 minutes, with enough hearty protein and veggies to satisfy everyone.
- Customizable Flavors: The classic Mexican spices and colorful ingredients pair with just about any toppings, so you can make everyone’s plate their own.
- Family-Crowd Pleaser: It’s cheesy, savory, and just the right amount of zesty—kids love it, adults go back for seconds, and leftovers never last long.
Ingredients You’ll Need
This Mexican Beef and Rice Skillet Recipe keeps things wonderfully simple but layered with flavor. Each ingredient plays a crucial part in giving you that robust, well-rounded taste, from the subtle sweetness of corn to the bright pop of tomatoes and chilies. Here’s what makes this dish irresistible:
- Olive oil: Adds richness and helps brown the beef beautifully for extra depth and a juicy texture.
- Ground beef (80/20 or 85/15): The right ratio of fat keeps everything moist and flavorful, and browns up for fantastic flavor.
- Onion: Adds a savory-sweet base that rounds out all the bold spices.
- Garlic: A classic aromatic that brings everything together and gives a fragrant punch.
- Taco seasoning: The star of the spice show, giving you that classic Mexican-inspired flavor instantly.
- Fine sea salt: Enhances and balances all those vibrant ingredients—always taste and adjust!
- Rotel Diced Tomatoes and Green Chilis: Provides tangy tomatoes and a gentle heat that keeps every bite lively.
- Black beans: Creamy and filling, they add protein and a lovely earthy note (plus fiber).
- Corn (frozen or canned): Sweetness and pops of golden color for extra fun in every spoonful.
- Jasmine rice (rinsed and drained): Lightly floral and cooks quickly, soaking up all those magical flavors in the skillet.
- Low-sodium chicken stock: Cooking the rice in this savory liquid makes everything taste homemade and aromatic.
- Mexican cheese (or Colby jack, mozzarella, and cheddar): Melts into gooey, irresistible perfection that crowns the dish.
Variations
One of the best things about this Mexican Beef and Rice Skillet Recipe is how incredibly flexible it is. Swap, substitute, and add what you love or have on hand—even dietary tweaks are easy!
- Make it Vegetarian: Skip the beef and double up on black beans or add some canned lentils for a high-protein plant-based version.
- Turn Up the Heat: Add chopped jalapeños or use hot Rotel for more spice—adjust until it matches your preferred level of kick.
- Switch up the Cheese: Try pepper jack for added zing or use dairy-free shreds to make the dish vegan-friendly.
- Brown Rice Boost: Swap jasmine rice for brown rice and simmer a bit longer for extra fiber and a nutty twist.
How to Make Mexican Beef and Rice Skillet Recipe
Step 1: Brown the Beef
Heat olive oil in a large, deep skillet over medium heat. Once shimmering, add the ground beef. Break it apart using a spatula and sauté just until all the pink disappears—about 3 minutes. Browning the beef like this builds the savory foundation of flavor for your Mexican Beef and Rice Skillet Recipe.
Step 2: Sauté Onion & Garlic
Add the diced onion to the pan with your browned beef. Cook, stirring often, for another 3-4 minutes until the onion becomes soft and translucent. Toss in your minced garlic and cook for just 30 seconds—that short sizzle releases its aroma without burning.
Step 3: Season Things Up
Sprinkle the taco seasoning and salt over your beef, onion, and garlic. Give everything a good stir so that every morsel is coated with those smoky-sweet spices, which are key to the recipe’s signature taste.
Step 4: Add Rice, Veggies, and Tomatoes
Pour in the Rotel diced tomatoes and green chilis with their juices, then add the black beans, corn, and rinsed jasmine rice. Stir gently to distribute all those colorful ingredients evenly throughout the skillet.
Step 5: Simmer to Perfection
Add your chicken stock and give everything one more good stir. Bring the mixture to a light boil, then immediately reduce heat to a gentle simmer. Cover the skillet with a tight-fitting lid and cook for 15 minutes on low, or until the rice is perfectly tender. This is where the magic happens and all those flavors come together!
Step 6: Add the Cheesy Finish
Once the rice is cooked, turn off the heat. Open the lid, sprinkle your cheese all over the top, then cover again for about 5 minutes until it’s gloriously melted. Remove the lid and take in that bubbling, golden layer—so inviting!
Step 7: Garnish & Serve
Top with fresh cilantro or your favorite taco toppings before serving. Each serving is loaded with flavor and perfect straight from the skillet to the table!
Pro Tips for Making Mexican Beef and Rice Skillet Recipe
- Rice Rinsing Matters: Always rinse your jasmine rice thoroughly so it cooks up fluffy and absorbs all the flavor instead of turning gummy.
- Layer Your Cheese: For extra melty goodness, try adding half the cheese, stirring it in, then sprinkling the rest on top before covering—it melts into every layer!
- Rest Before Serving: Let the skillet sit covered once the cheese is added—this resting period lets everything meld and the cheese gets perfectly gooey.
- Customize Your Spice: Start with less taco seasoning if you’re not sure about heat, then taste and add more as you go for spice level perfection.
How to Serve Mexican Beef and Rice Skillet Recipe
Garnishes
The finishing touches truly make this Mexican Beef and Rice Skillet Recipe shine! Try fresh cilantro, creamy avocado slices or guacamole, a dollop of sour cream, or a splash of lime juice. Crumbled tortilla chips add the perfect crunch. Don’t be shy—pile on your favorites and let everyone build their own bowl.
Side Dishes
This skillet is hearty enough to stand alone, but it plays beautifully with simple sides like a bright cucumber-tomato salad, spicy pickled jalapeños, or some crispy tortilla chips. For a full fiesta, serve alongside refried beans or a fresh corn salsa.
Creative Ways to Present
For game nights or fun gatherings, spoon the skillet mixture into small bowls and set out a garnish bar so guests can DIY their favorite toppings. Or turn leftovers into burrito filling, quick nachos, or stuff them into bell peppers for a whole new meal. Let your imagination (and appetite) guide you!
Make Ahead and Storage
Storing Leftovers
Leftovers of your Mexican Beef and Rice Skillet Recipe keep beautifully! Allow the dish to cool, then transfer to airtight containers. Store in the refrigerator for up to 3 days—just scoop, reheat, and top with something fresh!
Freezing
This recipe is completely freezer-friendly. Package cooled portions in freezer-safe containers or bags (press out extra air). It’ll keep well in the freezer for up to 2 months. Thaw overnight in the fridge for the best texture.
Reheating
Reheat individual servings in the microwave, covered, stirring halfway through to heat evenly. For a whole skillet, add a splash of chicken stock and warm gently on the stovetop, covered, so the rice stays moist and tender (and the cheese gets melty all over again!).
FAQs
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Can I use a different type of rice in this skillet recipe?
Absolutely! Jasmine rice cooks quickly and soaks up flavor, but you can substitute long-grain white rice or even brown rice. Just be sure to adjust the amount of liquid and extend the simmering time if using a heartier grain like brown rice.
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Is it possible to make this Mexican Beef and Rice Skillet Recipe ahead of time?
Yes, it reheats really well! If making ahead, just prepare as directed, skip the final cheese topping, and refrigerate. When ready to serve, reheat gently on the stove, add the cheese, cover, and let it melt for that fresh-from-the-skillet experience.
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What can I use instead of ground beef?
You can swap in ground turkey, ground chicken, or even crumbled plant-based meat alternatives. All will work beautifully—just adjust the cook time as needed and check the seasoning to ensure maximum flavor.
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How do I keep the rice from becoming mushy?
The key is to rinse your rice before adding it to the skillet, and don’t overcook! Stick to a gentle simmer and keep the lid tight so all the moisture is absorbed perfectly. If you notice it cooking too quickly, check early and add a splash more stock if needed.
Final Thoughts
I can’t tell you how many times this Mexican Beef and Rice Skillet Recipe has saved dinnertime—or turned a regular Tuesday into a mini fiesta! If you’re looking for a meal that’s quick, comforting, and sure to win smiles all around, give this one a try. I have a feeling you’ll be coming back for seconds, too.
Print
Mexican Beef and Rice Skillet Recipe
- Prep Time: 7 minutes
- Cook Time: 23 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Stovetop
- Method: Stovetop
- Cuisine: Mexican
Description
This Mexican Beef and Rice Skillet recipe is a delicious one-pan meal that combines seasoned ground beef with rice, beans, corn, and gooey cheese for a flavorful and satisfying dish.
Ingredients
Main 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
- 1/2 tsp fine sea salt, or to taste
- 10 oz can Rotel Diced Tomatoes and Green Chilis (Original)
Additional Ingredients:
- 1 can black beans, drained and rinsed
- 1 cup corn, rinsed-frozen or canned
- 3/4 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
- Cook Ground Beef: Heat olive oil in a large skillet, cook ground beef until no longer pink, about 3 minutes.
- Add Onion and Seasonings: Add onion, garlic, and taco seasoning. Cook until onion is soft, about 3-4 minutes.
- Incorporate Ingredients: Add Rotel tomatoes, black beans, corn, and rice. Stir to combine.
- Cook Rice: Pour in chicken stock, add salt, bring to a boil, then simmer covered for 15 minutes until rice is cooked.
- Melt Cheese: Sprinkle cheese over the skillet, cover, and let it melt for 5 minutes off the heat.
- Serve: Garnish with cilantro and your favorite taco toppings before serving.
Notes
- Optional Taco Toppings: diced avocado or guacamole, sliced black olives, diced fresh tomatoes, chopped green onion, pico de gallo or homemade salsa, sour cream, sliced jalapeños, lime wedges
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 95mg
