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
I love one pot meals. Very easy to put together. Next time I’ll only use 1-2 tbsp of taco seasoning as ours was pretty spicy. We put this inside tortilla shells with sour cream, salsa, and extra cheese. Served with tortilla chips and queso cheese. I made no changes. Very delicious. Makes a lot. Would be a great dish for a crowd.
I’m so happy you enjoyed that. Thank you for sharing that with us, Kelly1
Would this be a good freezer meal to give to a new mom?
Hi Kass! 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 thr microwave or on the stove top with a splash or water or broth if needed.
We put this on a burrito with salsa and sour cream. Very good.
I made this today and it was so delicious!! I used a cast iron skillet and placed it under the broiler for about 4 minutes after putting cheese on top. I also used about a 1 1/2 cups of leftover Mexican rice I had made a few days prior instead of uncooked rice and reduced the amount of chicken stock. Loved it and will make it again and again! Thank you 8!! BTW, I am enjoying your beautiful cookbook!
Thank you so much! I’m so glad you loved the recipe.
YUM. I omitted the beans and increased the rice to 1 cup, used canned diced tomatoes and some fresh diced jalapenos instead of Rotel and reduced the taco seasoning to 3 tbsp. Absolutely delicious!!!
I made this tonight, it was really delicious!! My family loved it!.
Thank you Natasha!
You’re welcome, Maria! I’m happy to hear your family enjoyed it!
I wonder , when dinner leftover , can put freezer?
Hi Leslie! I haven’t frozen this, but I assume you can.
I made this last night and we finished it at lunch today. I made it again but tried to double the recipe.. But it’s still cooking. The rice isn’t cooperating. Hopefully the extra water cooks it all well in next 15mins.
This is so good and so easy to make! It is definitely going to my favorites list.
Thank you so much for sharing so tasty and easy recipes. Every receipt I’ve tried so far is a win.
I was surprised at how much I loved this recipe. I hate to admit, but canned beans scare some but this was delicious! Instead of jasmine rice all I had on hand was that 5 min rice and it turned out great.
Thank you for sharing, Nadine!
A huge hit, so flavourful! I used spicy taco mix and Jalapeño Monterey Jack cheese for extra kick and it was fab! Thanks for this great recipe!! ❤️
Compliments to the chef! That was very delicious and easy to make. My family and I loved it! The smell was mouth watering. This meal will be added to our meal rotation.
Natasha, you are one of my go-to sources for foolproof recipes. The flavors here were great but like a lot of other commenters the rice needed much longer to cook, 30+ minutes for me. I guess the brand of jasmine rice must play a role. Will up the liquid a little next time and plan to simmer longer, and make sure to taste for doneness before adding the cheese.
Just wondering why you use chicken broth and not beef broth?
Hi Pamela! 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.
I should have added this to my other review but I wanted to say that I made this dish in my enamel coated Dutch Oven, I think it’s a 6qt DO. It worked perfectly for me.
I made this for dinner last night, it came together so easy, but the only garnish I had on hand was fresh avocado. That said, the dish itself was so delicious that you could enjoy it all by itself! One son said it would have been great as the filling in a burrito. My wife put a dab of sour cream on hers. Everyone in my family loved it! I will make this again! This was a real crowd pleaser! I declare this recipe a Winner! Winner! Winner! Thanks Natasha!
Oh my goodness this is sooo flavorful and better than anything in a restaurant!!! Love it!! I do not eat red meat so cut chicken breast in small pieces. The rice did take longer than 15 minutes..however it seems like I always have that problem with rice cooked in a recipe! We served in bowls and then topped with cheese, avacodo, and cilantro. Soooo yummy!
Hello , will a 4 quart skillet work? Thank you . Sandi Onaran
Hi Sandi, I imagine that should work! Just make sure that there’s enough room for the rice to cook properly without spilling over.
just checking to make sure you used 4 tablespoons of taco seasoning not 4 teaspoons. Seems like a lot.
Hi Deb, that is the correct ratio yes. Typical store bought packets have about 3 tbsp in them used for 1lb of meat alone. I hope this helps.
This was so easy to make and delicious! I made it for my husband and his best friend and they both raved over it. It took about 30 minutes for the rice to cook instead of 15 but turned out perfect. I garnished with cilantro, avocado, tomato, green onion, and sour cream. Definitely adding this recipe to my regular rotation 🙂