This cheesy Mexican Beef and Rice Skillet is a comforting one‑pan dinner that’s ready in just about 30 minutes. With juicy seasoned ground beef, tender rice, hearty beans, and lots of melty cheese, it checks all the right boxes!
Ellen’s Notes
Friends, this Mexican Beef and Rice Skillet has become a household favorite for good reason. It’s hearty, beefy, oh-so-cheesy, and packed bold Mexican flavors that always deliver. It’s truly my husband’s new favorite dinner with a permanent spot on our dinner rotation.
What I love most about this dish is how customizable it is. You can make it mild for the kids, spicy for the adults, add in extra veggies, or even serve it with tortillas or chips — it never gets old!
Key Ingredient Notes
Find the full printable recipe with specific measurements below.
- Saffron Yellow Rice: Most recipes use plain white rice, but I like to use Vigo yellow rice with saffron as it adds so much more flavor. And it comes in a 5 ounce package! It makes this recipe super easy since it’s pre-seasoned and adds a bold color and a delicious savory flavor.
- Ground Beef: I like to use lean ground beef (like 85/15 or 90/10) for less grease but still plenty of flavor. You can use any kind of ground meat you prefer, just be sure to drain any excess fat after browning to keep the dish from getting oily.
- Rotel (Diced Tomatoes with Green Chiles): Use the mild version if you’re serving kids or prefer a gentler heat. For a spicier version, go with original or hot.
- Taco Seasoning: This adds that signature taco-style seasoning to the beef, smoky, earthy, and just the right kick of spice. I prefer to use our homemade taco seasoning, but store bought always works too.
- Jalapeños: Fresh jalapeños add an authentic flavor, remove the seeds for mild heat or leave them in for more spice. If you want an extra mild spice, swap the jalapeños for a poblano or bell pepper.
- Black Beans: Make sure to rinse and drain them well before adding. You can also use pinto beans if you prefer.
- Broth: Using beef or chicken broth, instead of water to cook the rice, infuses extra flavor into every bite.
- Shredded Cheese: I like to use half cheddar cheese and half pepper jack cheese. You can also use a Mexican blend or Monterey Jack cheese.
How To Make Mexican Beef and Rice Skillet
Scroll down to the printable recipe card for full instructions.
Use a large 12-inch skillet with deep sides. You’ll need enough space to cook the beef, rice, beans, and veggies all together without crowding.
Brown the beef well, first. Browning it until it starts to dark on the edges will boost the flavor and help keep it from getting mushy.
Do not pre‑cook or over cook the rice! Add uncooked rice directly to the skillet. It will cook in the flavorful broth and absorb all those great juices. Cook just until the rice is tender, if overcooked the rice will become mushy.
Stir halfway through the simmer time. This helps to prevent the rice from sticking and ensures even cooking. Always place the lid back on top after stirring, otherwise it will dry out.
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Add shredded cheese at the end. Cover the skillet with the lid for a few minutes and the leftover heat from cooking will melt it perfectly.
Add all your favorite toppings right before serving. Fresh cilantro, tomatoes, red onion, lettuce, avocado, or sour cream will all take this skillet to the next level.
Recipe Variations
- Veggie Boost: Stir in diced zucchini, bell peppers, or fresh spinach (after the rice has cooked) to sneak in extra veggies.
- Use Brown Rice: You will need to add more liquid and increase the cook time, and may want to add a little salt, saffron, garlic powder, and onion powder.
- Cornbread Top: Spread cornbread batter on top and bake for a skillet casserole twist, similar to my tamale pie.
- Southwest Stuffed Peppers: Stuff inside bell peppers and bake for a stuffed dinner.
How To Store Leftovers
Leftovers of this Mexican Beef and Rice Skillet makes the perfect next‑day lunch. My husband looks forward to the leftovers so much that he tries to hide them from the rest of us.
Store leftovers in an airtight container for up to 3 to 4 days. Microwave individual portions in the microwave in short bursts until warmed through.
This skillet also freezes well for up to 2 to 3 months, but keep in mind the rice will be a little mushier after thawing and reheating.
Mexican Beef and Rice Skillet
Ingredients
- 1 lb lean ground beef, or ground turkey
- 1 small yellow onion, diced
- 4 jalapeños, diced, seeds removed for less heat, or 1 small green bell pepper
- 2 tablespoons taco seasoning
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (10 oz) can Rotel, do not drain
- 1 (5 oz) bag saffron yellow rice, I used Vigo brand
- 2 cups beef or chicken broth
- 2 cups shredded cheese, I used 1 cup cheddar and 1 cup pepper jack
Optional Toppings
- diced avocado, or guacamole
- diced onion, I like to use a red onion
- cilantro, or shredded lettuce
- diced tomatoes, or pico de gallo
- sour cream
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Instructions
- In a large 12-inch (or larger) skillet over medium heat, brown the ground beef with the onion and jalapeño. Use a wooden spoon to break up and crumble the meat as it cooks until no longer pink. If you have a lot of excess grease, drain off the excess before continuing.
- Add the taco seasoning, corn, beans, diced tomatoes, rice and broth. While stirring, bring to a boil for 1 minute. Reduce the heat to a low simmer and cover with the lid. Stir occasionally, cooking for about 25 minutes, until the rice is tender. Make sure to keep the lid on in between stirring to trap the heat and keep the rice mixture from drying out.
- Remove the skillet from the burner, sprinkle the cheese on top, replace the lid and let the cheese melt for about 5 minutes. Serve warm with all of your favorite toppings.
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Notes
Nutrition
More Ground Beef Dinner Ideas
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- Mexican Mac and Cheese: Hearty, creamy, and packed with flavor.
- Taco Casserole with Fritos: Cheesy layered Tex-Mex dinner.
- Crockpot Chili Mac and Cheese: Set-it-and-forget-it dinner.
- Easy Beef Enchiladas: Made with just 4 ingredients!
