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
Nutrition Per Serving
Filed Under
Hi, is there any chance I could get instructions for doing this in the pressure cooker please?
Hi Ajay! I haven’t tested that to provide those instructions.
Wow…..I can always depend on Natasha’s recipes and when I decided to try this one, I was not disappointed,!!!!!! Better than that…. My whole family LOVED it. The prep is super simple, quick, and the best part is that it’s a one pan dish. The recipe makes a family sized amount and it reheats beautifully. This one is def on regular rotation.
Thank you so much for the wonderful feedback!!
Is it possible to freeze this meal? Any recommendations for doing that?
I have only tried refrigerating this recipe. You can check this portion of the recipe “Make-Ahead” for tips on how to store it properly.
I made this recipe last night and followed the recipe exactly. It was delicious! Thank you so much, Natasha!
I made this recipe. My family loved it. I always have good success with your recipes. My finished product may not be as pretty as yours but they are delicious.
Awesome recipe. Added all the suggested toppings. This will be on a regular rotation in our home from now on. Followed the recipe exactly as written. Exception, used long grain rice because I did not have Jasmine rice.
That’s so great! It sounds like you have a new favorite, Darlene!
I made this and it was a success but a little pasty. I followed the recipe to the letter so what happened? We loved it though – I served it with tomatoes and avocado just like yours and I have a lot left over so I’ll reheat it using your instructions. Thanks Natasha.
Hi Cherlye, its hard to say without being there, I know you mentioned you followed the recipe, but if the rice was not fully rinsed that may cause it to be a little more starchy/ pasty. I wish I could be more helpful from afar.
Absolutely delicious, why go out for Mexican when this is fast and better than anything on a menu.
Made this tonight and it was a great hit! Thank you for sharing
Hi Natasha, This recipe looks really good and something I would like to try. I wonder how it would be with cauliflower rice in place of rice?
Hi Janice! You could serve this on cauliflower rice instead of rice. I can’t give the exact instructions without testing that but you could follow the recipe up to step 4. You shouldn’t need to use 2 cups of broth since you’re not using rice.
Cauliflower rice doesn’t absorb liquid like Jasmine rice does. Reduce the amount of brothby half to prevent the dish from becoming watery.
Since cauliflower rice has a milder flavor than Jasmine rice, you may want to increase the seasonings slightly to maintain the intended flavor.
cauliflower rice only needs 5 minutes to become tender. Add it near the end of the cooking process to avoid overcooking and becoming mushy.
Great recipe! I wanted to share this remedy for Natasha. When cutting onions, bite on a toothpick and you will not have tears. I thought it was crazy when I heard this, but it worked when I cut yellow onion the other day. Try it…it really worked and I can just see you using this in one of your videos.
Natasha, You have helped me become a better cook and love your recipes, However, recently my young granddaughter has developed an autoimmune disease and cannot have gluten or dairy. Can you help or direct me to a reputable source for recipes for her diet. Thanks. Regards, Kate Devaney
Hi Kate! I’m sorry to hear that. I honestly don’t have any experience with GF baking and don’t have a recommendation for you. I’m sure with some research online, you’ll be able to find good reSources. In the mean time, check out my Gluten free category .
Natasha I have found a lot of free information on google by just putting gluten free foods and substitutes in the search bar.
Was really good. Next time may add more taco seasoning. It also froze very well.
Great recipe…we loved it! 😍 I used Jalapeño Monterey Jack for the cheese and it gave an extra kick. I will probably hold off adding the cheese to the pan and just add it to the individual bowls for serving. Thanks for sharing, it will be on our rotation for yummy meals.
You’re very welcome, Lisa! I bet is was amazing with jalapeño cheese!