Mexican Beef and Rice Skillet

This Mexican Beef and Rice Skillet is the perfect quick and satisfying meal for busy weeknights. Ready in 30 minutes, it combines ground beef, rice, beans, and veggies in one pan for easy cleanup and maximum flavor. The mix of taco seasoning and Rotel tomatoes brings a vibrant, comforting taste that the whole family will enjoy.

I first cooked this recipe on a hectic weeknight and was thrilled at how quickly it came together. Now it’s a go-to in our house whenever we want something hearty without a lot of fuss.

Ingredients

• Olive oil: helps brown the beef and infuse the dish with a subtle richness. Choose extra virgin for better flavor
• Ground beef: with a fat ratio of 80/20 or 85/15 strikes a great balance between juiciness and lean protein
• Medium onion: adds sweetness and depth when softened properly. Look for firm, heavy onions with dry skins
• Garlic cloves: bring aromatic warmth; fresh is best for the brightest taste
• Taco seasoning: opt for a good quality blend with smoky, spicy notes to elevate the dish
• Fine sea salt: is essential for seasoning; adjust to taste but do not skimp
• Rotel diced tomatoes and green chilis: contribute brightness and a subtle kick. Use the original variety for best flavor
• Black beans: add creaminess and plant-based protein. Rinse them well to reduce sodium and improve texture
• Corn: complements the beans with natural sweetness. Frozen or canned both work fine; thaw or drain accordingly
• Jasmine rice: provides a fragrant, slightly sticky texture that absorbs the savory juices beautifully. Rinse it first to prevent clumping
• Low-sodium chicken stock: adds moisture and richness without overpowering the flavors
• Mexican cheese: or a combination of Colby jack, mozzarella, and cheddar melts perfectly. Fresh shredded cheese will melt more evenly

Step-by-Step Instructions

Sauté the Beef:

Heat one tablespoon of olive oil in a large skillet over medium heat. Add one pound of ground beef and break it apart with a spatula. Cook for about three minutes until the beef is just no longer pink, being careful not to overcook at this stage.

Cook the Aromatics:

Add the diced medium onion to the beef and continue sautéing for another three to four minutes until the onion softens and becomes translucent. Then add minced garlic and cook for thirty seconds until fragrant but not burnt.

Season and Combine:

Stir in four tablespoons of taco seasoning to coat all the beef and onions evenly. This step builds the flavor base.

Add Veggies and Rice:

Pour in the entire can of Rotel tomatoes with green chilis including the juices, one drained can of black beans, one cup of corn, and three quarters cup of rinsed jasmine rice. Stir well to evenly distribute all ingredients.

Simmer with Stock:

Pour in two cups of low sodium chicken stock and add half a teaspoon of fine sea salt. Bring the mixture to a gentle boil, then reduce heat to low and cover with a tight-fitting lid. Let it simmer for fifteen minutes or until the rice is fully cooked and fluffy.

Melt the Cheese:

Turn off the heat and uncover the skillet. Sprinkle two cups of shredded Mexican cheese evenly over the top. Cover again and allow it to rest for five minutes so the cheese melts into a gooey topping.

Garnish and Serve:

Before serving, add fresh cilantro or your favorite taco toppings to brighten every spoonful.

Save

My favorite ingredient has to be the Rotel tomatoes diced with green chilis because they add such a lively, authentic Mexican flavor. One of my most treasured memories is cooking this skillet for a spontaneous family gathering and watching everyone pile on their custom toppings with huge smiles.

Storage Tips

Store leftovers covered in the refrigerator for up to four days. Reheat gently on the stove or microwave adding a splash of water or broth if it seems dry. You can also freeze portions in airtight containers for up to three months which makes it a fantastic make-ahead meal.

Ingredient Substitutions

Ground turkey or chicken can replace beef for a leaner option though the flavor will be milder so you might want to add extra seasoning. Black beans could be swapped for pinto or kidney beans for a bit of variety. Use vegetable broth instead of chicken stock to make the dish vegetarian friendly, and experiment with different shredded cheese blends based on what you have on hand.

Serving Suggestions

Serve with a dollop of sour cream or guacamole to cool down the spiciness. Warm corn tortillas, chips with salsa, or a simple side salad with lime vinaigrette complement the rich skillet beautifully. Fresh lime wedges for squeezing over add a burst of brightness that never gets old.

Cultural Context

This one-pan dish blends traditional Mexican flavors with American convenience cooking. It’s inspired by classic taco ingredients but adapted to be a simple, all-in-one meal perfect for weeknights or casual dinners. Its popularity reflects how Mexican cuisine has influenced home cooking across many households in the United States.

Recipe FAQs

→ Can I use a different type of rice?

Yes, long grain white or brown rice can be substituted, but adjust the cooking time and liquid accordingly to ensure proper doneness.

→ Is it possible to make this dish spicier?

Absolutely! Adding extra chili peppers, jalapeños, or a pinch of cayenne pepper enhances the heat to your taste.

→ What can I use instead of black beans?

Kidney beans or pinto beans work well as substitutes and provide a similar texture and flavor balance.

→ How do I prevent the rice from sticking to the skillet?

Using a nonstick or well-seasoned skillet and stirring gently during the first few minutes of cooking helps keep the rice from sticking.

→ Can I prepare this dish ahead of time?

Yes, it reheats nicely. Store leftovers in an airtight container in the refrigerator and reheat gently on the stove or microwave.