Mexican Beef and Rice Skillet Recipe

If you’re looking for a one-pan dinner that’s bursting with flavor and super easy to pull together, this Mexican Beef and Rice Skillet Recipe is a real winner. I stumbled upon this dish when I needed something quick yet comforting—and it instantly became a weekly staple. The combination of seasoned ground beef, tender rice, and vibrant veggies like corn and black beans all cooked together makes it flavorful with minimal fuss.

What I really love about this Mexican Beef and Rice Skillet Recipe is how perfectly balanced it is—spiced just right without being overpowering, and cheesy enough to keep everyone happy. It’s fantastic for busy weeknights when you want something filling but can’t spend hours in the kitchen. Plus, everything cooks in a single skillet, which means less cleanup for you (and trust me, that’s a game-changer!).

Ingredients You’ll Need

Each ingredient in this recipe plays a crucial role to create that smoky, comforting Mexican-inspired flavor, plus the textures of rice and beans make it one hearty skillet meal. Before you shop, grab good-quality taco seasoning and fresh veggies for the best outcome.

• Olive oil: For a light, healthy fat that helps brown the beef nicely without overpowering flavors.
• Ground beef (80/20 or 85/15): The fat content here is perfect for juicy, flavorful meat — leaner beef can get dry.
• Medium onion: Adds sweetness and depth when sautéed.
• Garlic cloves: Freshly minced garlic gives that irresistible fragrance and punch.
• Taco seasoning: This is the magic spice blend that brings the whole dish to life — homemade or store-bought works.
• Fine sea salt: Enhances all the flavors; don’t skip it!
• Rotel Diced Tomatoes and Green Chilis: Adds both acidity and subtle heat, a perfect combo.
• Black beans: Nutty texture and a boost of protein that complements the beef.
• Corn (frozen or canned): Sweetness and a little burst of color.
• Jasmine rice: Its slightly sticky texture holds up well in the skillet and soaks up all those flavors.
• Low-sodium chicken stock: Helps cook the rice while adding savory depth without excess salt.
• Mexican cheese or a mix of Colby jack, mozzarella, and cheddar: Melts beautifully on top, creating a creamy, luscious finish.

Variations

I love how customizable the Mexican Beef and Rice Skillet Recipe is! You can totally make it your own by tweaking ingredients based on what you have on hand or specific tastes in your family. Here are some of my favorite twists to keep things interesting.

• Ground Turkey or Chicken: I sometimes swap beef for turkey to lighten the dish. It still soaks up those spices wonderfully but adds a different protein profile.
• Vegetarian Version: Use extra beans and veggies like bell peppers and zucchini in place of meat. It’s surprisingly satisfying and hearty.
• Spice It Up: Add diced jalapeños or a dash of cayenne if you like more heat—I find a little kick really levels up the flavor.
• Rice Swap: Try brown rice for a nuttier taste and more fiber, but keep in mind it needs a longer cooking time and more liquid.
• Cheese Variations: Pepper Jack works great if you want a little spice from the cheese itself.

How to Make Mexican Beef and Rice Skillet Recipe

Step 1: Brown the Beef and Build a Flavor Base

Start by heating a tablespoon of olive oil in your largest skillet over medium heat. Add the ground beef, breaking it up with your spatula as it cooks. You want it cooked through but still juicy, about 3 minutes. Then toss in your diced onion, cooking until it’s softened—around 3 to 4 minutes. Adding the garlic last and stirring it just 30 seconds in is key: it prevents burning and brings a lovely aroma to the dish.

Step 2: Season and Layer in Veggies and Rice

Sprinkle the taco seasoning over the beef mixture and stir to coat everything evenly—it’s where all that cozy, savory flavor starts coming together. Next, dump in the can of Rotel with juices, black beans, corn, and your rinsed jasmine rice. Give it all a good stir so the rice is well mixed with those spicy, saucy bits.

Step 3: Simmer and Melt Cheese for the Perfect Finish

Pour in the chicken stock and sprinkle the salt. Bring the mixture to a gentle boil, then immediately reduce the heat to low so it simmers gently. Cover with a tight-fitting lid and let it cook for about 15 minutes, or until the rice is tender and has absorbed most of the liquid. Once done, turn off the heat, sprinkle your cheese evenly over the top, and cover again. Let it rest for 5 minutes to melt that glorious layer of cheese—this little step makes all the difference in creating a creamy, irresistible finish.

How to Serve Mexican Beef and Rice Skillet Recipe

Garnishes

I’m a big fan of fresh garnishes that add brightness and texture. Cilantro is my go-to because it adds that fresh, citrusy note that cuts through the richness. I also love dolloping some creamy avocado or guacamole on top, throwing on sliced black olives or green onions, or adding a spoonful of sour cream for extra creaminess. Don’t forget a squeeze of lime for that zesty punch!

Side Dishes

Since this skillet is quite filling on its own, I usually pair it with something light and fresh—think a simple green salad with a tangy vinaigrette or some crunchy corn chips for scooping. Sometimes, I like to serve it alongside roasted veggies or a crisp cucumber salad to add variety in textures.

Creative Ways to Present

When I’ve had friends over, I’ve served this Mexican Beef and Rice Skillet Recipe straight from a cast iron skillet at the table—everyone loves digging in family-style. You can also portion it into individual bowls and top each serving with colorful garnishes and extra cheese for a cozy, personalized meal. For a fiesta vibe, serve it with warm tortillas and let guests build their own tacos right at the table.

Make Ahead and Storage

Storing Leftovers

Once this skillet cools down, I transfer leftovers to an airtight container and keep it in the fridge for up to 4 days. The flavors really deepen overnight, so sometimes I make it the day before for an easy dinner—or even lunch throughout the week.

Freezing

I’ve had good luck freezing this dish in portioned containers. Just skip adding cheese until after reheating to avoid a gummy texture. Freeze for up to 2 months, and it thaw thoroughly in the fridge before reheating for best results.

Reheating

To reheat, I usually pop leftovers in the microwave covered with a damp paper towel to avoid drying out, or warm gently on the stovetop with a splash of water or broth. Once hot, sprinkle on fresh cheese and cover briefly so it melts. This helps keep the dish creamy and delicious, just like freshly made.

FAQs

Final Thoughts

This Mexican Beef and Rice Skillet Recipe has become one of those dishes I trust to please every time. It’s simple enough for weeknights but flavorful enough to serve guests without hesitation. I hope you enjoy making it as much as I do—grab your skillet, toss in those ingredients, and let the warm, cheesy goodness fill your kitchen and your plate. You’re going to love how easy and satisfying this meal is, especially when served with your favorite fresh toppings and sides!

Print