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
Natasha I changed your beef rice to chicken rice. Added 1/4 cup more rice put 1 less tablespoon taco seasoning added two jalepenos then put them in a tortilla wrap.OMG
Your recipes are the best and this one is off the charts.
Nice to know that you enjoyed this recipe with chicken too!
This is delicious, and so quick and easy.
I haven’t tried the recipe yet, but is the jasmine rice cooked or uncooked???
Hi Marilyn, the rice is dry.
Looks awesome. I think I will make it and serve it over tortilla chips like nachos, Yum!
I hope you love it!
Could I use a box of Mexican rice instead of plain rice?
Hello Laura! One of our readers shared this comment “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!” Hope that helps.
Made this tonight, but replaced the beef with 93% lean ground turkey. It’s really good, the Rotel gives it some heat and the corn gives it some texture. We put it in tortillas and had burritos, I’m sure the leftovers will be even better tomorrow! Usually lean ground turkey needs more seasoning but the amount in the recipe is perfect! My rice needed a little over 20 minutes, but no complaints. I’m saving this one for the mid-week dinner rotation!
Great to hear that you enjoyed this recipe! I’m glad you’re going to be adding this to your favorites list!
Do you have any tips on how to adjust if I don’t include the beef? More beans and corn? I have one child experimenting with being a vegetarian and it’s been an adjustment.
Hi Coral, it won’t quite be the same without the beef, but if you happen to experiment, I’d love to know how it works out.
Hi Natasha, Thank you for the reply. I added a can of pinto beans, and just a little more black beans and corn. Those of us that eat meat had grilled steak with it. Everyone loved this skillet. We love your recipes, thank you!
This looks delicious! Can I substitute the ground beef with ground turkey? Thanks!
Hi Marie, turkey will work here. Keep in mind it is a leaner meat.
Loved this recipe!! I want to make a double batch for my son to take back to College but we can’t freeze it because of the beans, is that right?
Hi Ka-Sandra! 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.
I have to say, this was very good and super easy to make. I will definitely make it again.
Flavor is good but my rice was still very hard after 15 minutes
Hi Sarah! Make sure to reduce the heat so it simmers. High heat boils liquid away before the rice can soften. Also, use a tight fitting lid so that steam isn’t escaping, causing dry and undercooked rice.
Great recipe! Easy and flavorful. Question for future, can I use quinoa instead of jasmine rice? If yes what do you think the modifications would be with the chicken stock? Thanks!
Hi Michelle! I think it would work, but I haven’t tested it. Keep an eye on the liquid level and add more as needed.
Easy, delicious and the leftovers the next day were even better! ( who doesn’t love leftovers?:)
I’m so happy to hear you loved it too, Marcela! Leftover really are the best when they reheat well.
Natasha – can I make the recipe the same except puree the rotel?
Hi Theresa! That should be fine.
I’ve made so many of your recipes for my family and we have enjoyed every single one. Thank you for what you do.
Awww, thank you so much for sharing that with us. I hope you’ll love all the recipes that you will try!
I was just curious how much a “serving” is so I can calculate the calories more precisely. One cup?; two cups?. It is hard to calculate the calories when the serving amount is listed as “serving. Thanks for the info. You have become one of my two go-tos for recipes.
Hi Jimmy! The nutrition facts is electronically generated by entering the ingredients into a calculator. This recipe is set to serve 6, the serving size is 1 serving. Based on the ingredients amounts, it would say about 1½ cups per serving. You can also weigh this recipe as a whole and divide that by six.
Hi Natasha! I’m planning a lunch for some guests and could really use your help. If I make Mexican rice as the main dish, what sides do you think would go well with it? I’d love to hear your suggestions. Thank…
Hi Sanari! You could serve with either chips, salsa, and guacamole. You could serve it with a side salad and warm tortillas, or even a fresh batch of cornbread.
Thank you very much Natasha 😊 ☺️
Absolutely delicious and easy to make. Thank you for the recipe Natasha!
Excellent recipe! Brought it to a large gathering and it was enjoyed by many different palates. It worked well with quinoa from the cupboard. Taco seasoning was the best gf recipe to date. Many thanks!
It’s great to hear that it was a hugehit and that it worked so well with quinoa from cupboard. Thanks so much for sharing that with us!
Would I have to change anything if I used long grain or basmati rice as that is what I have in the house.
Hi Dana, this recipe calls for a long grain rice (Jasmine) so it should be the same. I hope you love it!