Description
This Mexican Beef and Rice Skillet is a hearty, flavorful one-pan meal combining seasoned ground beef, rice, black beans, corn, and tomatoes, all cooked together and topped with melted Mexican cheese. Perfect for a quick weeknight dinner, it delivers a comforting and satisfying dish with bold Tex-Mex flavors.
Ingredients
Scale
Meat and Vegetables
- 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)
Dry and Seasonings
- 4 Tbsp taco seasoning
- ½ tsp fine sea salt (or to taste)
- ¾ cup jasmine rice, rinsed and drained
Liquids and Cheese
- 1 Tbsp olive oil
- 2 cups low-sodium chicken stock
- 2 cups Mexican cheese (Colby Jack, or equal parts mozzarella and cheddar), shredded
Instructions
- Cook the 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 just until it’s no longer pink, about 3 minutes.
- Sauté Vegetables: Add the diced onion to the skillet and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
- Add Seasoning: Sprinkle the taco seasoning over the beef and vegetables, stirring to combine evenly.
- Add Remaining Ingredients: Add the Rotel tomatoes with their juices, black beans, corn, and rinsed jasmine rice to the skillet. Stir to combine all the ingredients thoroughly.
- Simmer with Stock: Pour in 2 cups of low-sodium chicken stock and add salt to taste. Bring the mixture to a light boil, then reduce the heat to low. Cover with a tight-fitting lid and let simmer for 15 minutes or until the rice is fully cooked and the liquid is absorbed.
- Melt the Cheese: Turn off the heat and remove the lid. Sprinkle the shredded Mexican cheese evenly over the skillet. Cover again and let rest for 5 minutes until the cheese melts.
- Garnish and Serve: Optionally garnish with fresh cilantro or your favorite taco toppings before serving.
Notes
- Use low-sodium chicken stock to control salt levels.
- Ensure the rice is rinsed well to avoid excess starch and clumping.
- Adjust taco seasoning amount to taste, depending on spice preference.
- You can substitute ground turkey or chicken for a leaner protein.
- This skillet meal can be garnished with sour cream, avocado, or jalapeños for added flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican beef skillet, beef and rice skillet, one-pan Mexican dinner, easy Mexican recipe, ground beef and rice
