Dinner

Mexican Beef and Rice Skillet Recipe

Name: Mexican Beef and Rice Skillet Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 lb ground beef (80/20 or 85/15); 1 medium onion, diced; 2 garlic cloves, minced; 1 can (10 oz) Rotel Diced Tomatoes and Green Chilis (Original); 1 can black beans, drained and rinsed; 1 cup corn, rinsed (frozen or canned); 4 Tbsp taco seasoning; ½ tsp fine sea salt (or to taste); ¾ cup jasmine rice, rinsed and drained; 1 Tbsp olive oil; 2 cups low-sodium chicken stock; 2 cups Mexican cheese (Colby Jack, or equal parts mozzarella and cheddar), shredded

BySimon Carel December 6, 2025December 6, 2025

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Introduction

This Mexican Beef and Rice Skillet is a flavorful one-pan meal perfect for busy weeknights. Packed with seasoned ground beef, tender rice, beans, and melted cheese, it’s a delicious and easy dinner that comes together quickly.

A close-up of a cooked skillet dish being scooped with a spoon showing multiple layers: the bottom layer is soft cooked rice mixed with black beans and corn in light brown and yellow colors, the middle layer has small browned pieces of ground meat with red diced tomatoes, and the top layer is melted yellow and white cheese stretching with the spoon, garnished with small green cilantro leaves. The skillet is metal and sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Heat 1 tablespoon of 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.
Step 2: Add the diced onion to the skillet and cook until softened, about 3 to 4 minutes. Then add the minced garlic and cook for 30 seconds until fragrant.
Step 3: Stir in the taco seasoning until the beef and vegetables are well coated.
Step 4: Add the Rotel diced tomatoes with their juices, drained black beans, corn, and rinsed jasmine rice. Stir everything to combine evenly.
Step 5: Pour in 2 cups of chicken stock and add the salt. Bring the mixture to a light boil, then reduce the heat to low and cover with a tight-fitting lid. Let it simmer for 15 minutes or until the rice is tender and cooked through. Turn off the heat.
Step 6: Remove the lid and sprinkle the Mexican cheese evenly over the skillet. Cover again and let it rest for 5 minutes to allow the cheese to melt.
Step 7: Garnish with fresh cilantro or your favorite taco toppings before serving.

Tips & Variations

Use ground turkey or chicken instead of beef for a lighter version.
Swap jasmine rice for brown rice, but increase cooking time by about 10 minutes.
Add a diced jalapeño with the onions for extra heat.
For vegetarian, omit the beef and use vegetable broth, adding extra beans or vegetables.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. If needed, add a splash of broth or water to keep the rice moist during reheating.

How to Serve

A close-up of a large silver pan filled with a three-layer baked dish. The bottom layer is a mix of cooked ground meat and black beans scattered throughout, showing a rich brown and black texture. The middle layer has small pieces of yellow corn and diced red tomatoes mixed with the meat and beans. The top layer is melted white and yellow cheese that looks creamy and slightly bubbly, spread evenly across the dish. Green fresh cilantro leaves are scattered on top as a garnish. The pan is placed on a white marbled texture with a folded gray and white striped cloth and a large silver spoon nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Yes, you can substitute jasmine rice with long-grain white rice or brown rice. Just note that brown rice will require a longer cooking time and a bit more liquid to cook properly.

What if I don’t have taco seasoning?

You can make a quick homemade seasoning mix with chili powder, cumin, paprika, garlic powder, onion powder, oregano, and a pinch of cayenne pepper. Adjust the quantities to your taste.