Description
This Mexican Beef and Rice Skillet is a flavorful, one-pan meal combining ground beef, savory spices, vegetables, and cheese. Made with a handful of easy ingredients, it’s perfect for a quick weeknight dinner that’s comforting and satisfying. The skillet method ensures everything cooks evenly, melding the rich taco seasoning with juicy tomatoes, black beans, sweet corn, and tender jasmine rice, then topped off with melty cheese for a delicious finish.
Ingredients
Units
Scale
Meat and Vegetables
- 1 Tbsp olive oil
- 1 lb ground beef, 80/20 or 85/15
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 can black beans, drained and rinsed
- 1 cup corn, rinsed (frozen or canned)
Seasonings and Flavorings
- 4 Tbsp taco seasoning
- 1/2 tsp fine sea salt, or to taste
- 10 oz can Rotel Diced Tomatoes and Green Chilis (Original)
Grains and Liquids
- 3/4 cup jasmine rice, rinsed and drained
- 2 cups low-sodium chicken stock
Dairy
- 2 cups Mexican cheese blend, Colby jack, or equal parts mozzarella and cheddar
Instructions
- Cook the Ground Beef: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground beef and sauté, breaking it apart with a spatula, until it’s no longer pink, about 3 minutes.
- Sauté Onions and Garlic: Add the diced onion to the skillet and cook until softened, about 3-4 minutes. Then add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Seasoning: Stir in the taco seasoning to coat the meat and vegetables evenly.
- Add Tomatoes, Beans, Corn, and Rice: Pour in the can of Rotel tomatoes with their juices, drained black beans, corn, and rinsed jasmine rice. Stir everything to combine well.
- Add Stock and Simmer: Add 2 cups of low-sodium chicken stock and the sea salt. Bring the mixture to a light boil, then reduce the heat to low and cover with a tight-fitting lid. Let it simmer gently for 15 minutes or until the rice is fully cooked.
- Add Cheese and Rest: Turn off the heat. Uncover the skillet and sprinkle the cheese evenly over the top. Cover again and let it rest for 5 minutes until the cheese melts.
- Serve: Garnish with fresh cilantro or your favorite taco toppings before serving to add freshness and extra flavor.
Notes
- You can use different types of cheese blends based on your preference, such as cheddar, Monterey Jack, or a Mexican cheese blend.
- Adjust the taco seasoning and salt to your taste, depending on the brand or your spice tolerance.
- If you don’t have jasmine rice, long grain white rice works as a good substitute.
- For a vegetarian version, substitute ground beef with plant-based crumbles and use vegetable stock instead of chicken stock.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: thirty five g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 75 mg
