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 and green chilis 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 and green chilis 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
Followed exactly and this is delicious. Make sure you have chips on hand cuz I didn’t and we were bummed about that
I made this dish for my family tonight. I made it as is, no changes or substitutions. It was delicious. It came together easily and quickly. Perfect for weeknight. The family really enjoyed it. Thank you for sharing.
Thank you for sharing that with me, Katrina! It makes me so happy to hear the recipe turned out so well for you.
How could you make this to reduce the fat?
Hi Annie! You can use leaner ground meat, and less cheese if you prefer. It will be more dry.
Marvelous dish. Three of shared this and was loved by all. I do need to add the ingredient green chilies isn’t mentioned on any step to add! So don’t forget them!
Hi David, thank you for your comment. the Green Chilis are part of the “Rotel Diced Tomatoes and Green Chilis” they come together in a can, so in step #4 when we say “Add Rotel tomatoes with their juices,” that includes the green chilis. I hope that helps.
Can this be made and put in a 9×13 casserole and baked in the oven?
Hi Cathy! I haven’t tried baking it to know if any modifications are needed. Sorry, I don’t have those instructions.
Will this work with brown rice ? I know rue jasmine rice is a hint sweaters? I’m assuming you can use with any rice
Thanks
Hi Tena! It can work, but it would take twice as long to cook and would require additional liquid.
Thanks for replying. What if I use ready-made jasmine rice or ready made whole-grain brown rice. I know this is not rocket science but I just did not want to ruin a dish love all your recipes. Thank you so much.
No need to reply to my response I received from you. I located my answer in the comment section. Before I ask a question, I will read the comments 😊
Thanks for all you do!
My family loved this. We had it with warm flour tortillas. Topped it with guacamole, green onions and cilantro. Yummy! Easy!
So glad to hear it was a hit with the family!
It tasted wonderful! Thanks for the recipe!
This is the first recipe of hours that I’ve tried. Delicious!! Easy!
I’m going to bookmark your site. I’ll be back!
Thank you!!
Glad you loved this first recipe that you tried!
Can I make ahead and freeze this recipe?
Hi Mary Ann, Yes, it would work for a freezer meal. Cool it completely and store in an airtight container. To thaw, let it sit in the refrigerator overnight, then reheat it in the microwave or on the stovetop with a splash of water or broth if needed. The tomatoes may have a weird texture, but it shouldn’t affect the taste.
Easy (pantry staples), crowd pleasing (teenagers, my picky eater and the grownups loved it) and adaptable when it comes to how you serve it. The only thing I did differently was add already cooked rice, because I already had some leftover in the fridge. So, I omitted most of the stock as well. Served with chips, shredded lettuce, sour cream and avocado slices. I think next time I might scoop it into peppers for a Mexican style stuffed pepper take.
Love the hearty dip idea as well!
Love this, i serve it with a dollop of sour cream and a wedge of lime… And fresh pico de gallo, a little spicy! Yum
That sounds delicious! I’m glad you enjoy it!
I made this for dinner tonight. It was easy and delicious. I added juice from a whole lime after cooking. Put it in a bowl, topped with Serrano peppers, shredded cheese, sour cream, diced fresh tomatoes. Served with a side of tortilla chips and ate it as a dip.
Awesome and that sounds delicious! I’m glad you enjoyed it as a dip!
Why do you use chicken broth in a beef recipe?
Hi Beverly, Chicken broth is more versatile, it pairs well with a variety of dishes and has a mild and lighter flavor. Beef broth is richer and can overpower the dish so it’s usually preferred in heartier dishes. You can definitely use it here too if you prefer.
Natashas Kitchen – thank you for answering Beverly’s question, and in fact, as only one of your many followers, I feel certain the others would join me in expressing thanks for always answering our questions! It’s one of the reasons you’re our go-to source for everything food! Thank you! 🌟🌟🌟
You’re so kind, Wanda! Thank you for your wonderful feedback! I’m so glad I can inspire more to cook and try my recipes!
So easy and so delicious !! This one is a keeper ! Just brown the beef, add in the other stuff and let it cook.
Don’t you just love it when easy recipe are also delicious? Thank you for your awesome review, Tom!
YUUUUMMMMMMY! My son and I tried this for dinner this evening and it is so satisfying! And it makes a good amount for leftovers and school lunches! I love checking in with your site for cooking ideas! Always a winner! Thanks, Lady!
You’re very welcome, Jenn! So glad to hear it hit the spot!
I was looking forward to making this. Was very disappointed when after 30 minutes the rice did not fully cook. It was hard to eat. Maybe I will try it again but the next time I’ll add cooked rice.
Hi Angela, that is an unusual result. Did you use a different type of rice? Short grain rice needs slightly longer than long grain and brown rice can take twice as long.
when you add the rice and broth (liquid), cover and do not open for about 20 minutes to let all the rice soak up all the liquid! On low heat
I don’t have any beef thawed out, so I was going to make this vegetarian. Should I add extra rice and if so then how much broth do I need to put in?
Hello! Yes, you can add a little extra rice or veggies to make up for the missing beef.