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.
This post may contain affiliate links. Read my disclosure policy.
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
If you already have steamed rice made – would you need to cook this with the 2 cups chicken broth for that length of time? Or just add your rice in after you sauté all the remaining ingredients?
Hi D! One of my viewers reported using leftover rice, but reduced the broth. For flavor and texture, you may want to still use some, just add it as needed.
So easy and delicious! I make it pretty often. Also, the leftovers make a great filling for a beef burrito!
Sooo good! My 13 month old absolutely loves this as well so its a fantastic meal to make that the entire family can enjoy! It’s been added to the weekday meal rotation!
I am wondering if it would be just as good if I used shredded chicken (rotisserie type) in place of the ground beef?
I do love it as written but am considering trying it with chicken next time.
Hi Mary, I saw in the comments one of my readers tried it with chicken and loved it.
My kids will love this! If I want to double the rice, do I double the liquid?
Hi Sandy! Yes, you would need to double the liquid if you’re doubling the rice. You may also need to adjust the seasoning or other ingredients to get the right balance of flavor.
This is so good!!! I don’t think I’ve made a recipe of Natasha’s that wasn’t stellar. This will definitely be made again. High protein low carb is great for diabetics.
I love this recipe! It’s delicious and easy to make. I made it a few times already!
We LOVE this recipe! Have made it twice so far. I told my husband it was one of Natasha’s Kitchen and he said “anything I’ve tried of hers has been great!” I wonder after it’s made and if I put it in single serve containers for meal prep for my son if you could freeze them? Maybe let them cool completely and them add the cheese on top, put the lid on and freeze? Do you think it could be microwaved from frozen? Just trying to get some meal prep recipe ideas.
Thanks,
Sheila
I’m so glad you both loved it, Sheila! I haven’t tried that but I imagine it may work. If you experiment, let me know how you liked the recipe.
Prepare a box of Jiffy cornmeal…
Pour on top of meat mixture. Bake 25 minutes…
Voila! Tamale Pie!
That sounds like a very yummy twist!
can you use minute rice and should you cook it first
Hi Pat! I haven’t tried it with instant rice to know how to adjust the recipe. Instant rice usually requires less liquid.
I have, I used minute rice and it turned out fine. Didn’t change anything other than rice was cooked within 5 min with the rest. Making it tonight again.
Thank you for sharing, Lee!
I made it with ground chicken and it was delicious.
I’ll definitely be making this again.
I will definitely be making this again! I made her seasoning and found the dish was perfectly seasoned. I have already had some leftover for lunch and some went in the freezer. Make the whole recipe – you won’t be sorry.
Thank you for the wonderful review, Lucy! I’m glad you loved the recipe.
Made this last week fast easy and delicious. Will make it again.
we enjoyed this recipe and I use the recipe for the taco seasoning… Excellent. The recipe is a keeper.❤️
How would I make this into a crock pot meal? It sounds amazing and I can’t wait to try it!
Hi Linda! I haven’t tested that method, so I don’t have those instructions.
THIS is so delicious. Make it ! You will be so glad you did!
I made the recipe tonight for myself and my wife. We have had it before and really like it. I adjusted the amounts for 4 servings. In the list of ingredients, the adjusted recipe calls for 1.33 cups of broth, but in the instructions it says to pour in 2 cups of broth. I did the latter and there was a generous amount of liquid when all was combined. With the excess liquid, I chose to add extra rice and simmer the mixture longer, which made the result just as good. Please clarify the quantity of broth to use for 4 servings.
Hi Leon! Unfortunately the instructions do not change, only the ingredients list converts. This feature is not available at the moment.
This was a hit at our house. Definitely be making it again. Thanks Natasha!
I’m so glad to hear that, Marjie!
So so good, made this a few times already. Kids and adults love it!