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A wooden spoon lifts a serving of gooey, cheesy Mexican beef and rice skillet from a pot. The dish is topped with chopped lettuce, tomatoes, and red onions.
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Yield: 6 servings

Mexican Beef and Rice Skillet

This easy 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!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes

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

Fridge: Store leftovers in an airtight container for up to 3 to 4 days.
Freeze: This skillet freezes well for up to 3 months, however it will be a little mushier once thawed and reheated. Transfer it to an airtight freezer safe container before freezing. Thaw in the fridge overnight before reheating.
Reheat: Microwave individual portions in the microwave in short bursts until warmed through.

Nutrition

Serving: 1 serving, Calories: 469kcal, Carbohydrates: 50g, Protein: 35g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 78mg, Sodium: 865mg, Potassium: 794mg, Fiber: 8g, Sugar: 3g, Vitamin A: 492IU, Vitamin C: 18mg, Calcium: 244mg, Iron: 4mg
Cuisine: American, Mexican, Tex Mex
Category: Beef, Dinner