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
Making this now but is it really 4 tablespoons of taco seasoning? Seems like a lot
Hi Linda! That’s correct. You can start with less and add it to your taste preference.
Thank your sister. Easy and delicious. I couldn’t get enough. Yummy.
This was so lovely. Except i used a smaller tin of black beans with added chilli. The garnish of tomato, avocado and coriander added a nice touch to the dish as well. My husband really liked and it was a bonus that my fussy daughter did too. Definitely will be making it again. Thanks Natasha 🙂
So glad to hear it was enjoyed Janelle!
This was delicious and came out perfect. I did not add salt and also used the Rotel diced tomatoes with chilies WITHOUT salt and the flavor was amazing. Question: would this freeze well? I made the full recipe but would love to be able to freeze the leftovers to use for another meal. Thanks!
Hi Susan, I haven’t tried freezing it because I suspect the tomatoes might get a weird texture, but if you test it out, please let us know how it goes.
Made this for dinner tonight & was asked if we could have it every night! I already had leftover rice, so I mixed it into the ground beef, added a bit of the broth, & let it steam together. This will definitely be in regular rotation at our shack.
That’s so great to hear. I’m glad it was a hit and become a recipe to have on repeat.
Fantastic great taste and some what easy to make,definitely a hit on my dinner menu and wil make again
I’m happy to hear that, Dave!
This recipe came together so quickly and easily, and it was all gone just as fast! So, so good! Thanks for a great new recipe for weekly meals!
You’re so very welcome, Nico!
Very good dish and nice and easy! Next time I will skip the cheese step and sprinkle some on as a garnish if desired. Thank you for another delicious recipe.
You’re very welcome, June! I’m glad you enjoyed it.
This was delicious. Both my husband and I enjoyed it very much. It came together quickly. I addd some diced red pepper and baby Bella mushrooms finely chopped, that needed to be used, but otherwise followed your recipe. This is definitely a keeper. Thank you for sharing.
Forgot to hit 5 stars ⭐️ Marjorie
I’m going to make your pot roast recipe next.😋
Natasha, this is the fourth time I’ve tried to leave a comment on your Mexican Skillet, it keeps falling out so hope this one will won’t. I think this is a fabulous recipe made it last night. Planning to make it again next week for friends coming for dinner. 🙏🏻💖 for sharing.
Hi Marjorie! Thank you so much for your feedback! I’m so glad you loved the recipe.
looks great for myself and the kids but my husband has thing about not eating rice may orzo be used in it’s place ?”
Hi Sheila! I think it’s possible, but orzo and rice do not cook the same so you’ll need to make some modifications and experiment with the liquid amount/cooking time.
Looks great, I’ll have to try it! I wonder if you could use brown rice, or if the timing would be off?
Hi Rebecca! I bet you could, but it does take longer to cook and requires more liquid so you may have to make some modifications or parboil the rice first.
I lost the recipe for the veggie chilli. Can you help me please? 🙏
Hi there! I don’t have a veggie chili recipe, but you can use the search bar at the top
of the page to look up my chili recipes.
Can I do this with brown jasmine rice and if so, how much longer would I need to let it cook? I tend to use brown rice as it is healthier for you. Thanks!
Hi Patti! I’m sure you could. You’ll have to reference your package instructions for making the rice. I believe it will take about twice as long for the rice to cook through and you’ll need to also increase the liquid content so you may need to make some other modifications or use partially cooked rice. Sorry I don’t have those specific instructions for you, I only tested this with Jasmine white rice.
Get parboiled brown rice. It will cook in the same time as white rice.
How many does this recipe feed? I need to feed a large group of 70 +
Hi Liz, this Mexican Beef and Rice Skillet feeds 6. If you go to the serving size, you can scale it up or down to help with planning, but you would have to use very large skillets or try modify it to bake in casserole dishes.
Question: why do you recommend jasmine rice?
Hi Terry, it’s just the rice I have on hand. Any long-grain rice will work to keep the timings the same.
You could grind the beans in a blender for a little more protein.
Hi Ruth, I haven’t tried that but it would change the texture of the casserole – not sure if it would be in a good way.
Do I have to use black beans? What is an alternative?
Hi Doris, it’s perfectly ok to skip the black beans and just use 1 cup of rice instead. My sister does this since her children don’t love beans. I hope you love the recipe!
I always love watching your videos learning new recipes, I’m not sure if you know a little secret when you cut an onion, my grandma always turned on the cold water it always seems to work and not make you cry lol
Your Grandma was a very smart woman! I love that tip!
You could always have your cataracts removed. Since I did mine I no longer cry over onions 🤣.. of course I am 80 years old 🫠.