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Mexican Beef and Rice Skillet Recipe

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★★★★★

4.4 from 133 reviews

This flavorful Mexican Beef and Rice Skillet is a hearty one-pan meal featuring seasoned ground beef, jasmine rice, black beans, corn, and a melty cheese topping. Cooked entirely on the stovetop, it’s a convenient and comforting dish perfect for busy weeknights. Enjoy it as is or customize with your favorite taco toppings for a festive touch.

Ingredients

Scale

Base Ingredients

  • 1 Tbsp olive oil
  • 1 lb ground beef, 80/20 or 85/15
  • 1 medium onion, diced
  • 2 garlic cloves, minced

Seasonings and Vegetables

  • 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)

Grains and Liquids

  • 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. Cook the Ground 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 it’s no longer pink, about 3 minutes.
  2. Sauté Onion and Garlic: Stir in diced onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for 30 seconds, until fragrant.
  3. Season the Meat: Add 4 Tbsp taco seasoning to the skillet and stir well to evenly coat the meat and onions.
  4. Add Vegetables and Rice: Mix in the can of Rotel tomatoes with their juices, drained and rinsed black beans, corn, and the rinsed jasmine rice. Stir until combined.
  5. Add Stock and Simmer: Pour in 2 cups low-sodium chicken stock and sprinkle with ½ tsp sea salt (adjust to taste). Bring the mixture to a light boil, then reduce heat to low. Cover with a tight-fitting lid and simmer gently for 15 minutes or until the rice is fully cooked.
  6. Cheese Topping and Rest: Turn off the heat, remove the lid, and sprinkle 2 cups of shredded cheese over the top. Cover again and let rest for 5 minutes to allow the cheese to melt smoothly.
  7. Serve and Garnish: Optionally garnish with fresh cilantro or your favorite taco toppings such as diced avocado, sour cream, or sliced jalapeños 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.
  • For a vegetarian version, substitute ground beef with plant-based meat or extra beans and veggies.
  • Using low-sodium chicken stock helps control salt content – adjust seasoning accordingly.
  • Covering tightly while simmering is key to cooking the rice properly.
  • Leftovers keep well in the fridge for 3-4 days and reheat nicely in a skillet or microwave.

Keywords: Mexican beef skillet, beef and rice recipe, one-pan dinner, quick Mexican meal, ground beef skillet, easy weeknight dinner

Find it online: https://mjrecipe.com/mexican-beef-and-rice-skillet-recipe/