Mexican Beef and Rice Skillet

Mexican Beef and Rice Skillet is a quick and flavorful one-pan meal loaded with seasoned ground beef, tender rice, beans, and melted cheese. This easy recipe is perfect for busy weeknights and requires minimal cleanup, making it a family favorite!

Why You’ll Love This Recipe

• One-Pan Meal: Everything cooks in a single skillet for easy cleanup.
• Quick & Easy: Ready in about 30 minutes.
• Packed with Flavor: Spiced beef, tomatoes, and cheese make every bite delicious.
• Customizable: Easily add extra veggies, beans, or different cheeses.
• Great for Meal Prep: Tastes even better the next day!

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef
• Onion, diced
• Garlic cloves, minced
• Uncooked white or brown rice
• Diced tomatoes (with green chilies for extra spice)
• Black beans (or pinto beans)
• Beef broth
• Taco seasoning
• Shredded cheese (cheddar, Mexican blend, or Monterey Jack)
• Olive oil (for cooking)
• Fresh cilantro (for garnish)

Directions

1. Cook the Beef: Heat olive oil in a large skillet over medium heat. Add ground beef and onion, cooking until browned. Drain excess fat.
2. Add Garlic & Seasoning: Stir in minced garlic and taco seasoning, cooking for another minute.
3. Add Rice & Liquid: Pour in the diced tomatoes, beans, rice, and beef broth. Stir to combine.
4. Simmer: Bring to a boil, then reduce heat, cover, and let simmer for 20–25 minutes, or until rice is tender.
5. Add Cheese: Once the rice is cooked, sprinkle shredded cheese over the top. Cover and let melt for a few minutes.
6. Serve: Garnish with fresh cilantro and enjoy!

Servings and Timing

• Servings: 4–6
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Variations

• Spicy Version: Add jalapeños or extra chili powder.
• Low-Carb: Substitute rice with cauliflower rice.
• Vegetarian: Swap beef for black beans or tofu.
• Extra Veggies: Stir in bell peppers, corn, or zucchini.
• Creamy Twist: Mix in sour cream or avocado for a creamy texture.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheating: Warm on the stovetop with a splash of broth or microwave in 1-minute intervals.
• Freezing: Freeze in portions for up to 3 months. Thaw overnight before reheating.

FAQs

Can I use brown rice instead of white?

Yes, but you’ll need to increase the cooking time and add extra broth.

What’s the best cheese for this recipe?

Cheddar, Monterey Jack, or a Mexican blend works best.

Can I use ground turkey instead of beef?

Absolutely! Ground turkey is a great leaner alternative.

How do I make this dish milder?

Use mild diced tomatoes and reduce the taco seasoning.

Can I use instant rice?

Yes! Reduce the liquid and add instant rice in the last 5 minutes of cooking.

What should I serve with this dish?

It pairs well with tortilla chips, guacamole, or a fresh salad.

How do I make it creamier?

Stir in a little sour cream or cream cheese at the end.

Can I double the recipe?

Yes! Just use a larger skillet to fit everything.

Can I make this in a slow cooker?

Yes! Brown the beef first, then add all ingredients (except cheese) and cook on low for 3–4 hours.

How do I prevent the rice from sticking?

Stir occasionally and ensure there’s enough liquid in the skillet.

Conclusion

Mexican Beef and Rice Skillet is a quick, hearty, and flavorful dish that’s perfect for any night of the week. With minimal ingredients and easy cleanup, it’s a meal you’ll want to make again and again. Try it tonight and enjoy a delicious homemade dinner with bold Mexican flavors!

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