Mexican Beef and Rice Skillet Recipe
Introduction
This Mexican Beef and Rice Skillet is a flavorful, all-in-one meal that’s easy to make and perfect for busy weeknights. Packed with seasoned ground beef, vegetables, rice, and melted cheese, it brings vibrant Mexican flavors to your table in just under an hour.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 3 garlic cloves, minced
- ½ teaspoon salt
- 1 pound ground beef (90% lean or higher)
- 1 ½ tablespoon taco seasoning
- 2 Roma tomatoes, diced
- 10 ounces canned corn
- ¾ cup white rice, uncooked
- 2 cups beef broth
- 15 ounces black beans (1 can), drained and rinsed
- 1 ½ cups Mexican style shredded cheese
Instructions
- Step 1: In a large skillet, heat the olive oil over medium heat. Add the diced onion, red bell pepper, and yellow bell pepper. Sauté for 5-8 minutes until they begin to soften.
- Step 2: Add the minced garlic and salt, cooking for an additional minute until fragrant.
- Step 3: Add the ground beef to the skillet. Cook until browned and no longer pink, breaking it up as it cooks.
- Step 4: Stir in the taco seasoning, diced tomatoes, canned corn, uncooked rice, and beef broth. Mix everything until well combined.
- Step 5: Bring the mixture to a gentle boil, then reduce the heat to low and cover the skillet.
- Step 6: Let it simmer for 20 minutes, stirring once halfway through at about 10 minutes.
- Step 7: Once the rice is tender and cooked, stir in the drained and rinsed black beans.
- Step 8: Sprinkle the shredded Mexican cheese evenly over the top. Cover again and let sit for about 3 minutes until the cheese melts.
- Step 9: Serve hot with your favorite toppings such as guacamole, diced avocado, lettuce, sour cream, cilantro, green onions, black olives, or tortilla chips.
Tips & Variations
- Use ground turkey or chicken instead of beef for a lighter version.
- Try different types of beans, like pinto or kidney, for variety.
- Add a pinch of smoked paprika or chipotle powder for a smoky twist.
- If you prefer, substitute white rice with brown rice, adjusting cooking time accordingly.
- Serve with warm flour or corn tortillas for a taco-style meal.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium-low heat or microwave until heated through. If the dish seems dry, add a splash of beef broth or water before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free taco seasoning and check your canned goods for any additives containing gluten.
Can I prepare this dish in advance?
Absolutely. You can prepare the skillet up to the point of adding cheese and toppings, then refrigerate. When ready to serve, reheat thoroughly and add cheese and fresh toppings just before serving.
Print
Mexican Beef and Rice Skillet Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Mexican Beef and Rice Skillet is a flavorful, one-pan meal combining ground beef, vegetables, rice, and beans with classic Mexican spices. It’s a hearty and easy-to-make dish perfect for weeknight dinners, topped with melted cheese and customizable garnishes like guacamole, sour cream, and cilantro.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 3 garlic cloves, minced
- ½ teaspoon salt
- 1 pound ground beef (90% lean or higher)
- 1 ½ tablespoon taco seasoning
- 2 Roma tomatoes, diced
- 10 ounces canned corn
- ¾ cup white rice, uncooked
- 2 cups beef broth
- 15 ounces black beans (1 can), drained and rinsed
- 1 ½ cups Mexican style shredded cheese
Instructions
- Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced yellow onion, red bell pepper, and yellow bell pepper. Cook for 5-8 minutes until the vegetables begin to soften.
- Add Garlic and Salt: Mix in the minced garlic and salt, cooking for an additional minute to release the fragrant aromas.
- Brown Ground Beef: Add the ground beef to the skillet. Cook until browned and no longer pink, breaking it up with a spoon as it cooks.
- Add Seasoning and Ingredients: Stir in the taco seasoning, diced Roma tomatoes, canned corn, uncooked white rice, and beef broth. Combine everything thoroughly.
- Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for 20 minutes, stirring once halfway through at about 10 minutes.
- Add Beans: Once the rice is cooked through, stir in the drained and rinsed black beans evenly into the mixture.
- Top with Cheese: Sprinkle the shredded Mexican-style cheese over the skillet contents. Cover the skillet again and let it sit for about 3 minutes until the cheese melts.
- Serve with Toppings: Add any favorite toppings such as guacamole or diced avocado, lettuce, sour cream, cilantro, sliced green onions, sliced black olives, or tortilla chips to enjoy a fully loaded Mexican beef and rice skillet.
Notes
- Use lean ground beef (90% or higher) to reduce excess fat in the dish.
- Make sure to rinse and drain canned black beans to reduce sodium and improve texture.
- If you prefer spicier flavors, add chopped jalapeños or hot sauce with the garlic.
- Mexican-style shredded cheese blend typically contains cheddar and Monterey Jack for best melting and flavor.
- Leftovers store well in the fridge for up to 3 days and reheat nicely on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican beef skillet, beef and rice recipe, one pan dinner, taco seasoning dinner, quick Mexican meal
