This Mexican Beef and Rice Skillet is one of those dinners that makes you wonder why you ever bother with anything more complicated.
It’s loaded with seasoned ground beef, fluffy rice, black beans, corn, and a blanket of melted cheddar cheese. All in one pan!
If you’ve got 30 minutes and a hungry family, this is your answer.
It’s cheesy, beefy, and packed with all those bold Mexican-inspired flavors everyone loves.
Why You’ll Love This Beef and Rice Skillet
It’s a true one-pan meal. Everything cooks in a single skillet, which means less cleanup and more time to actually enjoy dinner.
The flavors are incredible. Taco seasoning, garlic, tomatoes, and melted cheese come together in the most satisfying way.
It’s budget-friendly too! Ground beef and rice are pantry staples that won’t break the bank.
Kids absolutely devour this. Something about that cheesy, beefy combo is irresistible to picky eaters.
Plus, it’s endlessly customizable. You can swap in different veggies, change the protein, or adjust the heat level to suit your crew.
Ingredients Breakdown
Ground beef – Use 80/20 lean-to-fat ratio for the best flavor. You can also use ground turkey if you prefer a lighter option.
Cooked rice – White or brown rice both work great. Leftover rice is actually perfect for this recipe!
Black beans – Drained and rinsed. They add protein, fiber, and that classic Mexican feel.
Corn – Frozen or canned both work. No need to thaw frozen corn first.
Diced tomatoes – One can with juices. Use Rotel for extra heat!
Bell pepper and onion – Diced small so they cook quickly and distribute evenly.
Garlic – Three cloves, minced. Because garlic makes everything better.
Taco seasoning – Store-bought or homemade, either works beautifully.
Shredded cheddar cheese – The melty finishing touch that ties it all together.
Fresh cilantro and lime – For that bright, fresh pop at the end.
How to Make Mexican Beef and Rice Skillet
Step 1: Brown the beef. Cook the ground beef in a large skillet over medium-high heat, breaking it into crumbles. Drain any excess fat.
Step 2: Sauté the veggies. Add the diced onion and bell pepper to the skillet. Cook for 3-4 minutes until softened. Stir in the garlic and cook for 30 seconds.
Step 3: Season and simmer. Add the taco seasoning, diced tomatoes, black beans, and corn. Stir everything together and let it simmer for 5 minutes.
Step 4: Add the rice. Fold in the cooked rice until everything is evenly combined. Let it heat through for 2-3 minutes.
Step 5: Melt the cheese. Top with shredded cheddar, cover the skillet, and let the cheese melt for 2-3 minutes. Garnish with cilantro and lime wedges!
Tips for the Best Results
Use day-old rice. Freshly cooked rice can get mushy. Cold leftover rice holds its texture much better in the skillet.
Don’t skip draining the beef! Excess grease will make the whole dish oily and heavy.
Let the cheese get bubbly. Covering the skillet with a lid traps the heat and melts the cheese perfectly.
Season to taste at the end. A squeeze of fresh lime juice brightens everything up.
Variations to Try
Spicy version: Add diced jalapeños or use pepper jack cheese instead of cheddar.
Low-carb swap: Replace the rice with cauliflower rice for a lighter option.
Chicken version: Use ground chicken or shredded rotisserie chicken instead of beef.
Extra loaded: Top with sour cream, guacamole, diced avocado, or crushed tortilla chips.
Burrito bowl style: Serve over a bed of lettuce for a deconstructed burrito bowl vibe.
How to Store Leftovers
Store leftover beef and rice skillet in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet over medium heat with a splash of water to keep it from drying out. The microwave works too, but the stovetop gives you better texture.
To freeze: Let it cool completely, then transfer to freezer-safe containers. It’ll keep for up to 3 months. Thaw overnight in the fridge before reheating.
Mexican Beef and Rice Skillet
Ingredients
Main Ingredients
- 1 lb ground beef 80/20 lean-to-fat ratio
- 2 cups cooked rice white or brown
- 1 can (15 oz) black beans drained and rinsed
- 1 cup corn kernels frozen or canned
- 1 can (14.5 oz) diced tomatoes with juices
- 1 medium bell pepper diced
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 tablespoons taco seasoning
- 1 tablespoon olive oil
For Topping
- 1.5 cups shredded cheddar cheese
- 2 tablespoons fresh cilantro chopped
- 1 lime cut into wedges
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it into crumbles, until fully browned (about 5-6 minutes). Drain any excess fat.
- Add the diced onion and bell pepper to the skillet. Cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Sprinkle in the taco seasoning and stir to coat the beef and veggies evenly. Add the diced tomatoes (with juices), black beans, and corn. Stir everything together and let it simmer for 5 minutes.
- Fold in the cooked rice until everything is evenly combined. Let it heat through for 2-3 minutes, stirring occasionally.
- Top with shredded cheddar cheese. Cover the skillet with a lid and let the cheese melt for 2-3 minutes until bubbly.
- Remove from heat. Garnish with fresh cilantro and serve with lime wedges on the side. Enjoy!
Notes
Final Thoughts
This Mexican Beef and Rice Skillet is everything a weeknight dinner should be.
It’s fast, flavorful, and the whole family will love it. One pan, 30 minutes, zero complaints!
Give it a try tonight and watch it become a regular in your dinner rotation. You won’t regret it!