Mexican Beef and Rice Skillet Recipe

If you’re like me and love a one-pan meal that’s bursting with flavor and super easy to whip up, then this Mexican Beef and Rice Skillet Recipe is going to be your new go-to. I absolutely love how this dish balances savory ground beef with the slight kick from taco seasoning and the comforting warmth of rice all cooked together in one skillet. It’s the kind of recipe I turn to on busy weeknights when I want something satisfying without a million steps or pots to clean.

What makes this Mexican Beef and Rice Skillet Recipe truly special is how it captures vibrant Mexican-inspired flavors in such a fuss-free way. You’ll find that it’s filling, colorful, and perfect for feeding a crowd or meal prepping for the week. Plus, it’s flexible enough that you can add your own favorite toppings or sides to make it just right for your family or friends.

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Ingredients You’ll Need

Each ingredient in this Mexican Beef and Rice Skillet Recipe plays a role in layering those bold, comforting flavors. I always recommend rinsing the rice to keep it fluffy, and using a good quality taco seasoning to bring that authentic spice without having to gather a dozen spices yourself.

• Olive Oil: For a nice sauté without overpowering the beef’s flavor — you can substitute with avocado oil if you prefer.
• Ground Beef (80/20 or 85/15): The fat content here is key to keep the beef juicy and flavorful as it cooks.
• Medium Onion: Diced — pulls in sweetness and depth when softened.
• Garlic Cloves: Freshly minced for that aromatic punch.
• Taco Seasoning: Store-bought or homemade, it’s the soul of the dish, delivering warm spices effortlessly.
• Fine Sea Salt: To enhance flavors without making it salty.
• Rotel Diced Tomatoes and Green Chilis: Adds moisture, acidity, and a perfect heat level — the canned convenience is such a time saver.
• Black Beans: Drained and rinsed to keep things balanced and add subtle creaminess.
• Corn: Frozen or canned work equally well, contributing a touch of sweetness.
• Jasmine Rice: Rinsed to prevent clumping and keep light texture.
• Low-Sodium Chicken Stock: The cooking liquid that infuses the rice and beef with savory goodness.
• Mexican Cheese Blend: Colby jack or a mix of mozzarella and cheddar — stretchy, melty cheese that tops it all off beautifully.

Variations

I love tweaking this recipe depending on what’s in the fridge or how I’m feeling. Neither too daring nor too plain, it’s my canvas for Mexican-inspired creativity. Don’t hesitate to make it your own with these simple swaps or additions.

• Vegetarian Variation: I’ve swapped ground beef with crumbled tofu or textured vegetable protein, and it still turns out deliciously satisfying.
• Spice Level: Adding fresh diced jalapeños or extra green chilis kicks up the heat if you like it spicier.
• Cheese Alternatives: Try pepper jack for a zesty twist or vegan cheese for dairy-free options — all melt nicely.
• Rice Swap: Brown rice works if you don’t mind a slightly longer cook time and nuttier flavor.

How to Make Mexican Beef and Rice Skillet Recipe

Step 1: Sauté the Beef and Aromatics

Start by heating olive oil in a large skillet over medium heat. Add your ground beef and break it apart with a spatula as it cooks. I like to cook it just until it’s no longer pink — about 3 minutes — so it stays tender without drying out. Then toss in the diced onion and sauté until soft and translucent, roughly 3 to 4 minutes. Finally, add the minced garlic and cook for just 30 seconds until fragrant, but be careful not to burn it!

Step 2: Season and Add Vegetables

Next, sprinkle in the taco seasoning and mix until the beef and onions are evenly coated. This is where all those warm spices start to make the kitchen smell amazing. Now, add the Rotel tomatoes with their juices, black beans, corn, and the rinsed jasmine rice. Give everything a good stir so all those vibrant ingredients begin to combine nicely.

Step 3: Add Stock and Simmer

Pour in two cups of low-sodium chicken stock and sprinkle in the salt. Bring the mixture up to a gentle boil, then reduce the heat to a low simmer. Cover with a tight-fitting lid — this keeps the steam in so the rice cooks perfectly. Let it cook undisturbed for about 15 minutes, or until the rice is tender and the liquid has been absorbed. Keep an eye the first time you try this to adjust liquid if you find your rice cooks a bit differently.

Step 4: Add Cheese and Let it Melt

Once the rice is cooked, turn off the heat but don’t open the lid just yet. Sprinkle the shredded Mexican cheese blend evenly over the top, cover again, and let the residual heat gently melt the cheese for about 5 minutes. This step is where the whole skillet transforms into something irresistible — gooey, melty perfection.

How to Serve Mexican Beef and Rice Skillet Recipe

Garnishes

I always finish this Mexican Beef and Rice Skillet Recipe with fresh cilantro for that bright, herbal note that cuts through the richness. Sometimes I like to add a dollop of sour cream or a squeeze of lime juice for a little tang. If you have some sliced avocado or chopped green onions on hand, they make fantastic fresh toppings, too—adds color and texture that everyone appreciates.

Side Dishes

While this meal is pretty complete on its own, I often serve it with a simple side of warm tortillas or a crisp green salad tossed with lime vinaigrette. If you want to keep things extra cozy, a side of refried beans or Mexican street corn complements the skillet beautifully. My family also likes some crunchy tortilla chips alongside to scoop up every last bit.

Creative Ways to Present

For special occasions, I’ve layered this skillet dish into a baked casserole topped with extra cheese and baked until bubbly and golden. Another fun trick is serving it in crispy tortilla bowls for individual portions that wow your guests. You might also try spooning it over crispy tostadas or stuffed into warm flour tortillas for handheld Mexican beef and rice burritos!

Make Ahead and Storage

Storing Leftovers

I store leftover Mexican Beef and Rice Skillet Recipe in airtight containers in the fridge, and it keeps well for up to 4 days. When reheating, I like to add a splash of water or broth to keep the rice from drying out. It makes for an easy, tasty lunch or dinner the next day — no extra effort required.

Freezing

Freezing this skillet meal works great too! Just let it cool completely and portion it out into freezer-safe containers. It can be frozen for up to 3 months. When you’re ready to eat, thaw overnight in the fridge before reheating. It’s a real time saver on hectic days.

Reheating

I typically reheat leftovers in a skillet over medium heat, adding a splash of broth or water to revive the rice and stir until warmed through. Microwave reheating works fine too—just cover loosely to trap steam. Be sure to stir occasionally so the cheese melts evenly and everything stays creamy.

FAQs

Final Thoughts

This Mexican Beef and Rice Skillet Recipe has become one of my absolute favorites because it’s fast, straightforward, and bursting with bold flavors that please everyone at the table. I love that it transforms basic pantry staples into something vibrant and comforting without fuss. Give it a try, and I promise you’ll have a new weeknight staple to turn to again and again. Happy cooking!

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