If you’re looking for a delicious yet totally easy dinner recipe, this Mexican Beef and Rice Skillet is the one-pan wonder that will make everyone happy (my whole family gets excited about this!).
Watch the video tutorial to see how easy this is! It’s ready in under 30 minutes and comes together in one skillet—seasoned beef, rice, and a glorious layer of melted cheese. Plus, it reheats beautifully.

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Mexican Beef and Rice Skillet Recipe
My sister Svetlana shared this Mexican Beef and Rice Skillet recipe with me. I told her I was looking for more ground beef recipes (since we have it stockpiled in our freezer), and when she told me how much her family loved this dish, I knew I had to try it—and it was such a hit with my family!
The gooey, bubbly layer of cheese on top seals the deal for everyone. Watching those cheesy, savory scoops of beef and rice come out of the pan is enough to make everyone’s mouth water!
We love Mexican-inspired dinners, from flavorful Fish Tacos to Chicken Tortilla Soup and Pork Carnitas. If you are a fan of Mexican cuisine, this Mexican Beef and Rice Skillet is an absolute must-try!
Mexican Beef and Rice Skillet Video
Watch me make this Mexican Beef and Rice Skillet recipe. You’ll be amazed at how fast you can create a mouthwatering, flavor-packed dinner all in one pan. Hit play and get ready to impress your family tonight!
Ingredients for Mexican Beef and Rice Casserole
This recipe couldn’t be easier to make! Simply season the ground beef, then toss in the rest of the ingredients to simmer together in the skillet. It’s honestly hard to mess this one up.
- Ground beef – The hearty protein base for this recipe. I like to use 80/20. You could also use ground turkey or ground chicken for a leaner option.
- Onion & Garlic – Aromatics that add sweetness and tons of flavor
- Taco seasoning – Infuses authentic flavors and spice to each ingredient.
- Rotel Diced Tomatoes and Green Chilis (Original) – makes the meat mixture so juicy and tender.
- Black beans – Add more protein to the dish. Be sure to rinse and drain canned beans.
- Corn – Adds sweetness, crunch, and color to the skillet.
- Rice – Serves as the filling, comforting base that absorbs all the flavors. Rinse the rice before using.
- Chicken stock – Adds moisture to soften the rice, while adding a rich and savory flavor. Homemade Chicken Broth will always taste best.
- Shredded cheese – Mexican cheese, Colby Jack, or because I always have mozzarella and cheddar on hand, I make my own blend with equal parts of each.
Don’t Love Beans?
My sister mentioned that her children don’t love beans so she leaves them out and instead increases the rice to 1 cup.

How to Make One Skillet Mexican Beef and Rice
I love that this dish is prepared in one skillet. Not only does it make cleanup a breeze, but the flavors meld together, convincing even the pickiest eaters to clean their plates.
- Brown the Ground Beef – In a large skillet over medium heat, heat 1 Tbsp oil and then add the ground beef. Cook, breaking the meat apart with a spatula, until it’s no longer pink, about 3 minutes. If you use a leaner ground beef, you may need to add a bit more oil to the pan.

- Sauté – Add the chopped onion and sauté until softened, about 3-4 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.

- Season – Sprinkle in the taco seasoning and mix well. If you don’t have taco seasoning on hand, try my homemade Taco Seasoning, which I developed with simple spices you likely have on hand.

- Add Rotel, Beans, Corn, and Rice – Pour in the Rotel tomatoes with their juices, along with the drained and rinsed black beans, corn, and rinsed rice, stirring to ensure everything is evenly combined.

Do I Need to Rinse Rice?
Rinsing rice is a good practice to remove excess starch. You’ll also be removing potential dirt, dust, debris, and pesticides. I put my rice in a sieve and rinse under running water until the water runs clear underneath.
- Simmer – Stir in 2 cups of chicken stock and salt, bringing the mixture to a light boil. Lower the heat to a simmer, cover with a tight-fitting lid, and let it simmer on low for 15 minutes or until the rice is cooked. Turn off the heat.
- Melt the Cheese – Remove the lid, sprinkle the cheese on top, cover again, and let it rest for 5 minutes to melt the cheese.

- Garnish with fresh cilantro before serving, or top with your favorite taco toppings (see ideas below for inspiration).

Optional Taco Toppings
- Diced avocado or Guacamole
- Sliced black olives
- Chopped green onion
- Diced bell pepper
- Diced tomatoes or Pico de Gallo
- Homemade Salsa
- Sour cream
- Sliced jalapeños
- Lime wedges
Serve with
You can serve this as a meal or make it the main course with these simple sides:
- Cucumber Avocado Salad
- Mexican Street Corn (Elote)
- Warm Tortillas
- Mexican Chopped Salad
- Avocado Corn Salad
- Cucumber Tomato Avocado Salad
Make-Ahead
Since this recipe keeps and reheats well, it’s great for meal prep. My best tips for re-heating are to add a sprinkle of water to keep things moist and add a fresh ingredient, whether that’s some extra cheese or garnish – it can really brighten up leftovers.
- To Refrigerate: Once the cooled, transfer to an airtight container and refrigerate for 3-4 days.
- To Reheat: Place a portion on a plate, sprinkle it with water to keep it moist, and microwave in 30-second increments until it’s steamy and hot. To reheat on the stovetop, place a portion in a skillet over medium-low heat, add a splash of water, cover, and heat until steamy hot.

Whether you’re in a hurry or not, I hope you’ll enjoy this flavorful and satisfying Mexican Beef and Rice Skillet. It’s a quick and easy meal that brings everyone to the table for a delicious family dinner.
Mexican Beef and Rice Skillet Recipe

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
- Heat 1 Tbsp oil in a large skillet over medium heat, and then add the ground beef. Sauté, breaking it apart with a spatula just until it’s no longer pink, about 3 minutes.
- Add chopped onion and sauté until the onion is softened, another 3-4 minutes. Add garlic and cook for 30 seconds, until fragrant.
- Add taco seasoning and stir to combine.
- Add Rotel tomatoes with their juices, black beans, corn, and rice. Stir to combine.
- Add 2 cups chicken stock and salt, and bring to a light boil. Reduce the heat to a simmer. Cover with a tight-fitting lid and simmer on low for 15 minutes or until the rice is done cooking. Turn off the heat.
- Open the lid, sprinkle on the cheese, then cover and let it rest for 5 minutes until the cheese is melted.
- Garnish with cilantro before serving, or use your favorite taco toppings*.
Notes
- 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
I made this Mexican Beef Rice recipe. It is awesome and I will be making it again.
Hi Linda! I’m so glad you loved it.
Made this recipe and it is delicious! It was great as a main dish meal but, also could see this as a great chip dip appetizer or, as a burrito filling. Loved it!
Excellent Natasha! Flavor was perfect – I wouldn’t change a thing! It was especially nice cooking everything in one skillet. Thank you!
Made this yesterday. I made Burritos out of it, added some pico de Gallo, some guacamole and it was a big hit. Great recipe
This is fantastic and super easy to make, just follow the instructions as is! I used Natashas recipe for homemade taco seasoning which I think elevated the taste. This will for sure be on rotation at our place. Thank you for your delicious, healthy and easy recipes!
Wow! This looks delicious! I will definitely make this! I may try it using riced cauliflower, or wild rice, in place of white rice, but I’m accustomed to that substitution. Thanks Natasha! Another Winner! Winner! Winner! Recipe! You’re The Best!
Great idea, Steven! Thank you for sharing your wonderful review with me.
Made this last night. Husband could not stop raving about it. I have to say I did not have black beans (we are not a fan of them) so I threw in a can of white beans and only had white rice. I added a bell pepper because I put onion, garlic and bell pepper in everything I cook. Everything else was as called for. When I cook rice in a recipe like this I wash it until the water runs clear to get as much starch out as I can. If rice is not done at time stated, I will cook extra 2 to 3 minutes tasting it. This was fantastic! Can’t wait to eat the leftovers. Will get the jasmine rice next time to see if it makes it better, if it does I will die from overeating. Thank you for a great recipe.
You’re very welcome, Patricia!
I have found getting rice cooked in a complete recipe like this is hard (seems undercooked) so I think I’ll cook it separate then add to before the cheese!
My goodness this was fantastic and easy. Our 22 year old son made it tonight and he nailed it. Definitely will be on our meal rotation
This truly is a one pan wonder. It came together easily and rather quickly and is most definitely going into our regular rotation. All of my kiddos had seconds and there was nothing left. I will probably do 2 cups of rice next time and up the broth accordingly. Many, many thanks to you and your sister for an amazing recipe!
So I up the rice to 1 cup, do I need to add more chicken stock ? I’m gonna be making this dish in couple hours
Hi Liliya! Yes, if you’re increasing the rice amount, you’ll also need to increase the liquid for it to cook through properly.
Going to make this this week! Is 4 tbsp of taco seasoning equivalent to a standard packet? Also, if I wanted to add bell pepper, should I increase the broth a little? Thanks in advance!
Hi Michelle! The exact amount can vary by brand, but it’s typically 2-3tbsp.
Made this and everyone loved it. Rice took closer to 30 mins to finish cooking. We let everyone add their own cheese instead of topping it. Great meal prep for the week of lunches! Thanks for this recipe Natasha! We will be having this on repeat. Also used your avocado ranch dressing recipe as topping choice. Wonderful recipe as well.
I’m so glad you all enjoyed it. It really is perfect for meal prep!
This recipe looks delicious. I can’t wait to try it. I have all the ingredients and I will post a comment when I make it.
I hope you love it Joyce!
My teen and tween really liked this meal and it’s super easy. Recipe makes a large amount of food, so we will easily get two meals out of it.
I made this for dinner just because it looked easy… then discovered it is delicious too! Wow! Yum!! My husband loved it!! Thank you Natasha! And your sister too!
I’m so glad you came across this recipe. Thank you for the review. Happy to hear you loved it.
Perfection, Natasha! On Groundhog Day, no less.
I made this last night for dinner at it was so easy to make and delicious too. My husband went back for seconds and I still had enough left over for my lunch today.