Description
This Mexican Beef and Rice Skillet is a delicious and easy one-pan meal combining seasoned ground beef, jasmine rice, black beans, corn, and a flavorful blend of taco seasoning and Rotel diced tomatoes. Topped with melted cheese and customizable taco toppings, it’s perfect for a quick, satisfying weeknight dinner.
Ingredients
Scale
Meat and Protein
- 1 lb ground beef, 80/20 or 85/15
Vegetables and Beans
- 1 medium onion, diced
- 2 garlic cloves, minced
- 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 Seasonings
- ¾ cup jasmine rice, rinsed and drained
- 4 Tbsp taco seasoning
- ½ tsp fine sea salt, or to taste
Liquids and Fats
- 1 Tbsp olive oil
- 2 cups low-sodium chicken stock
Cheese
- 2 cups Mexican cheese blend, Colby Jack, or equal parts mozzarella and cheddar
Instructions
- Brown 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 until no longer pink, about 3 minutes.
- Sauté Onion and Garlic: 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 meat mixture and stir thoroughly to combine all flavors evenly.
- Add Vegetables and Rice: Stir in the Rotel tomatoes with their juices, black beans, corn, and rinsed jasmine rice. Mix well to distribute ingredients.
- Cook Rice: Pour in 2 cups low-sodium chicken stock and add salt to taste. Bring to a light boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes or until the rice is tender and cooked through. Turn off the heat afterward.
- Finish with Cheese: Remove the lid and sprinkle the shredded cheese evenly over the skillet. Cover again and let it rest for 5 minutes, allowing the cheese to melt perfectly.
- Serve: Garnish with fresh cilantro and serve with optional taco toppings such as diced avocado, pico de gallo, or sour cream for added flavor and texture.
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.
- Make sure to use a tight-fitting lid when simmering to ensure the rice cooks evenly.
- Use low-sodium chicken stock to control salt levels but adjust salt further to taste.
- For a spicier version, add extra diced jalapeños or a pinch of cayenne pepper during cooking.
Keywords: Mexican beef skillet, beef and rice recipe, one-pan Mexican dinner, taco seasoning dinner, easy ground beef recipe