Name: Mexican Beef and Rice Skillet Recipe
Prep time: 7 min
Cook time: 23 min
Total time: 30 min
Cuisine: Mexican
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 blend, Colby Jack, or equal parts mozzarella and cheddar

If you’re anything like me, you want dinners that are quick, packed with flavor, and don’t require digging through dozens of ingredients. This Mexican Beef and Rice Skillet Recipe fits that bill perfectly—it’s a one-pan wonder that brings together juicy seasoned beef, fluffy rice, and all those vibrant Mexican flavors we love. I often make it on busy weeknights because it’s comforting, kid-friendly, and honestly just hits the spot every time.

What really makes this Mexican Beef and Rice Skillet Recipe stand out is how seamlessly it combines simple pantry staples like black beans, corn, and taco seasoning to create something that tastes like you spent hours in the kitchen. Plus, it’s super adaptable, so whether you’re cooking for the family or whipping up a cozy meal for yourself, it’s definitely worth trying out.

Ingredients You’ll Need

Each ingredient here plays an important role in building layers of flavor and texture. Plus, most are easy to find in any grocery store, making this recipe approachable for all home cooks.

Olive oil: Use this for sautéing — it adds a subtle fruity note and helps brown the beef nicely.
Ground beef: I prefer 80/20 or 85/15 for just the right fat balance; too lean and the dish gets dry.
Onion: Adds sweetness and depth when softened, so don’t skip or substitute here.
Garlic cloves: Mince fresh garlic for that fragrant punch that canned garlic just can’t replicate.
Taco seasoning: Store-bought works fine, but homemade adds a fresh kick if you have the spices on hand.
Fine sea salt: Balances all the flavors — adjust to taste especially if your taco seasoning already has salt.
Rotel Diced Tomatoes and Green Chilis: This canned mix is my secret weapon for easy spice and a touch of acidity.
Black beans: Rinsed and drained to reduce sodium, they bring heartiness and fiber to the skillet.
Corn: Frozen or canned, adds bursts of sweetness that contrast beautifully with the spices.
Jasmine rice: I love jasmine for its fragrant aroma, but standard long-grain rice works too—just rinse well before cooking.
Low-sodium chicken stock: Liquid to cook the rice and infuse the dish with savory notes without overpowering.
Mexican cheese blend: Melts gorgeously and adds that creamy, salty finish — you can mix Colby jack or even cheddar and mozzarella.

Variations

One of the best parts about this Mexican Beef and Rice Skillet Recipe is how easy it is to make your own. I often change it up depending on what’s in the fridge or what mood I’m in—so feel free to get creative!

Vegetarian take: Swap ground beef for crumbled tofu or tempeh, and use vegetable broth instead of chicken stock. I tried this once with seasoned tofu, and it was surprisingly satisfying!
Spice it up: Add fresh jalapeños or a dash of cayenne pepper if you like more heat. A friend of mine loves it fiery and swears by doubling the Rotel chilis.
Cheesy overload: Sprinkle extra cheese on top and broil it at the end for a crispy crust—just like a Mexican-inspired casserole.
Bulk it up: Throw in extra veggies like bell peppers or zucchini to sneak in some greens with minimal effort.

How to Make Mexican Beef and Rice Skillet Recipe

Step 1: Brown the beef gently

Start by heating the olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart with your spatula. Cook just until the meat loses its pink color—about 3 minutes. Be careful not to overcook here because you’ll be cooking it more later; we want it juicy and tender, not dry.

Step 2: Sauté onion and garlic to boost flavor

Now, toss in the diced onion and cook until softened and translucent, about 3-4 minutes. Toss in minced garlic last because it burns quickly—just 30 seconds or until fragrant. You’ll smell the aroma filling your kitchen, and that’s when you know you’re on the right track.

Step 3: Add taco seasoning for that signature taste

Sprinkle in the taco seasoning, then stir everything so the beef and veggies get an even coating. This is where the magic happens—those spices loosen up and infuse the meat with that beloved Mexican flavor profile.

Step 4: Mix in tomatoes, beans, corn, and rice

Pour in the canned Rotel tomatoes with their juices, add the black beans and corn, then stir in the rinsed jasmine rice. The rice is going to soak up all the liquid and spices, turning tender and flavorful right in the skillet.

Step 5: Simmer with chicken stock until rice is ready

Pour in the chicken stock along with sea salt to taste, and turn the heat up just enough to bring everything to a gentle boil. Then cover the skillet with a tight-fitting lid and lower the heat to a simmer for about 15 minutes. Try not to peek too much — the lid trapping in steam cooks the rice perfectly.

Step 6: Melt cheese and let flavors rest

When the rice has absorbed the liquid and is tender, turn off the heat. Remove the lid and sprinkle the cheese evenly on top, then cover and let it sit for 5 minutes. This little “rest time” melts the cheese perfectly without overcooking the skillet contents. Trust me, skipping this step means missing out on that luscious gooey finish!

How to Serve Mexican Beef and Rice Skillet Recipe

The image shows a collection of cooking ingredients arranged on a white marbled surface. In the center, there is a clear glass bowl filled with shredded yellow and white cheese. Above it is another clear glass bowl containing bright red ground meat. To the right of the meat is a white can of black beans with a colorful label, and below it is another white can of whole kernel corn with a bright yellow and green label. To the left of the corn can is a white can of diced tomatoes and green chilies with a colorful label. Above the cans, there are two garlic cloves and a yellow onion, along with a small wooden bowl of salt and a small container of taco seasoning with a white label. A metal measuring cup filled with white rice is placed above the cans, and to the left bottom, there is a glass measuring cup holding a light brown liquid. photo taken with an iphone --ar 4:5 --v 7

Garnishes

When I serve this, I love topping it with fresh chopped cilantro—it adds a bright, herbal kick that lifts the whole dish. If you want to get fancy, toss on diced avocado or a spoonful of sour cream to mellow the spices. Lime wedges on the side are a must — a quick squeeze adds zest that’s insanely good!

Side Dishes

Sometimes I serve this skillet straight up as a one-dish meal, but if you want sides, a simple green salad with lime vinaigrette pairs nicely. Crispy tortilla chips or even warm flour tortillas make fun “sip-and-dip” combo partners for soaking up every last bit.

Creative Ways to Present

For family gatherings, I’ve served this Mexican Beef and Rice Skillet Recipe right in the skillet on the table with a colorful array of toppings in small bowls. It turns dinner into a casual taco bar, and everyone has a blast customizing their plates. A sprinkle of queso fresco and a drizzle of hot sauce makes it feel extra special.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making for a tastier next-day lunch or dinner. Just give it a quick stir before reheating so the rice and beef rewarm evenly.

Freezing

This recipe freezes really well—just portion it into freezer-safe containers. When I’ve been busy, I double the recipe and stash some in the freezer for up to 2 months. It defrosts quickly in the fridge overnight or in the microwave.

Reheating

I reheat leftovers gently in a skillet with a splash of water or stock to keep the rice moist, covering it while warming. You can also microwave with a damp paper towel on top to prevent drying out. And if your cheese has firmed up too much, sprinkle a little extra on top and cover briefly to melt it back in.

FAQs

Can I use another type of rice for the Mexican Beef and Rice Skillet Recipe?

Absolutely! While jasmine rice lends a nice aroma and texture, you can substitute long-grain white rice or even brown rice. Keep in mind that brown rice takes longer to cook, so you’ll need to adjust the simmering time and liquid amount accordingly for perfect results.
Is this Mexican Beef and Rice Skillet Recipe spicy?

It has a mild to moderate spice level, thanks to the Rotel tomatoes with green chilis and taco seasoning. If you prefer it less spicy, pick mild Rotel or use less taco seasoning. For more heat, add fresh jalapeños or a pinch of cayenne pepper.
Can I make this recipe gluten-free?

Yes! This recipe is naturally gluten-free as long as you check that your taco seasoning and chicken stock don’t contain gluten additives. Always a good idea to verify labels if you’re cooking for someone with gluten sensitivities.
What leftovers ideas do you suggest for the Mexican Beef and Rice Skillet?

Leftovers make fantastic burrito fillings, topping for loaded nachos, or even a hearty breakfast scramble with eggs. I love that this recipe easily transforms into other meals with just a quick reheat and a few additions.
Can I prepare parts of this recipe ahead of time?

Definitely! You can dice the onion and mince the garlic a day ahead to save prep time. Even browning the beef early and refrigerating it separately helps speed up dinner time when you’re ready to assemble and cook.

Final Thoughts

Over the years, this Mexican Beef and Rice Skillet Recipe has become one of my go-to meals for its ease and irresistible flavors. I love how everything cooks together in one pan, making cleanup a breeze, and how it fills the house with those cozy, inviting aromas. Honestly, giving it a try is like having a little fiesta in your kitchen, and I’m betting you’ll want to make it again and again—just like I do!