If you’re looking for a quick, flavorful, and satisfying meal that the whole family will love, the Mexican Beef and Rice Skillet is just what you need. This dish combines the savory taste of seasoned ground beef with tender rice, juicy tomatoes, and fire-roasted corn to create a hearty one-pan meal bursting with Mexican-inspired flavors. Ready in just about 35 minutes, it’s perfect for busy weeknights when you want something comforting but don’t have hours to spend in the kitchen.
Why You’ll Love This Mexican Beef and Rice Skillet Recipe
You’ll appreciate how effortlessly this skillet comes together, delivering a well-rounded meal without fuss. It’s a great way to get a balanced plate with protein, grains, and veggies all in one dish. The taco seasoning adds a wonderful depth of spice and warmth without being overpowering, making it friendly for all ages. Plus, the toppings let you customize each serving, so everyone can add their favorites like creamy sour cream, fresh avocado, or zesty salsa. Whether you’re feeding a hungry family or just want leftovers for the next day, this skillet is a crowd-pleaser.
Ingredients You’ll Need for Mexican Beef and Rice Skillet
Here’s what you’ll gather before you start cooking this dish. Make sure you have everything ready for a smooth cooking process.
- 1/2 onion, diced
- 1 pound ground beef
- 1/4 cup taco seasoning (about 1 to 2 packets depending on your taste)
- 14 ounces diced tomatoes, undrained
- 1 cup fire-roasted corn kernels, drained
- 3/4 cup uncooked white long-grain rice
- 2 cups beef broth
- 1 1/2 cups shredded Colby Jack cheese
For the taco toppings:
- Sour cream
- Diced avocado
- Sliced black olives
- Chopped cilantro
- Salsa
How to Make Mexican Beef and Rice Skillet
Start by heating a large skillet over medium heat. Add the diced onion and cook until it becomes translucent and fragrant, which should take about 2 to 3 minutes. Next, add the ground beef to the skillet. Break it apart with a spatula and cook until the meat is browned evenly with no pink left, about 5 to 7 minutes. Drain any excess fat from the pan to keep the dish light.
Sprinkle the taco seasoning over the cooked beef and onions. Stir well so every bite will have that bold, zesty flavor. Pour in the diced tomatoes with their juice and the drained fire-roasted corn. Mix everything together thoroughly.
Now add the uncooked white rice to the skillet. Pour in the beef broth and stir once more, making sure the rice is evenly spread out. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for about 18 to 20 minutes, or until the rice is tender and the liquid has been absorbed. Try not to lift the lid too often; this keeps the steam in and helps cook the rice perfectly.
Once the rice is cooked, sprinkle the shredded Colby Jack cheese on top. Cover the skillet again and let the cheese melt for about 3 to 5 minutes. When the cheese has melted to your liking, remove the skillet from heat.
How to Serve Mexican Beef and Rice Skillet
This dish is fantastic served straight from the skillet, making clean-up easy and quick. Spoon generous portions onto plates or into bowls. Let everyone add their favorite taco toppings to customize their meal. A dollop of sour cream brings a creamy balance to the spices, while diced avocado adds a fresh, buttery note. Black olives offer a slightly salty bite, and chopped cilantro delivers a bright herbal lift. Don’t forget to include salsa for those who like an extra punch of flavor. Serve with a side of warm tortillas or tortilla chips for a complete Mexican-inspired dinner.
Expert Tips for Mexican Beef and Rice Skillet Success
To make this recipe your own, consider a few simple tips. When choosing your ground beef, you can use lean beef for a lighter option or regular ground beef for more richness. If you want a bit more heat, add a pinch of crushed red pepper flakes or a dash of hot sauce while cooking. Make sure to keep the skillet covered while simmering to cook the rice evenly and prevent drying out. If you find the rice isn’t fully cooked after 20 minutes, add a splash of broth and cover again for a few more minutes. Don’t skip the cheese at the end; it adds a creamy texture that ties all the flavors together.
How to Store Mexican Beef and Rice Skillet
If you have leftovers, this skillet stores beautifully. Transfer any remaining portions to an airtight container and keep it in the refrigerator. It will stay fresh for up to four days. When reheating, add a small splash of broth or water to keep the rice moist and heat gently on the stove or in the microwave until warmed through. This dish also freezes well. For freezing, portion it into freezer-safe containers and freeze for up to three months. Thaw overnight in the fridge before reheating for best results.
Variations to Try with Mexican Beef and Rice Skillet
There are plenty of ways to customize this skillet to suit your taste or dietary needs. Swap the ground beef for ground turkey or chicken for a leaner version. Add black beans or kidney beans to boost the fiber and protein. For extra veggies, toss in diced bell peppers or chopped zucchini along with the onions. If you prefer a spicier dish, use a hotter taco seasoning blend or add fresh jalapeño slices. You can also experiment with different types of cheese like Monterey Jack or a Mexican blend. For a dairy-free option, omit the cheese or use a plant-based alternative. These changes keep the dish exciting and let you tailor it to your preferences.
Frequently Asked Questions about Mexican Beef and Rice Skillet
What kind of rice works best for this recipe?
White long-grain rice is ideal because it cooks evenly and absorbs the flavors well, but you can use brown rice if you adjust cooking time and liquid accordingly.
Can I make this recipe vegetarian?
Yes! Substitute the ground beef with plant-based crumbles or use beans like black or pinto beans to keep the dish filling.
How spicy is this skillet?
The level of spice depends on the taco seasoning you use. You can choose mild or spicy seasoning packets to control the heat.
Can I prepare this dish ahead of time?
Absolutely. You can brown the beef and prep the ingredients ahead, then combine and cook the skillet when ready. Leftovers also reheat well.
Is this recipe freezer-friendly?
Yes, you can freeze leftovers in airtight containers for up to three months. Thaw in the fridge overnight before reheating.
Mexican Beef and Rice Skillet
Ingredients
- 1/2 cup onion diced
- 1 pound ground beef
- 1/4 cup taco seasoning about 1 to 2 packets
- 14 ounces diced tomatoes undrained
- 1 cup fire-roasted corn kernels drained
- 3/4 cup uncooked white long-grain rice
- 2 cups beef broth
- 1 1/2 cups shredded Colby Jack cheese
Taco toppings
- Sour cream
- Diced avocado
- Sliced black olives
- Chopped cilantro
- Salsa
Instructions
- Heat a large skillet over medium heat. Add diced onion and cook until translucent, about 2 to 3 minutes.
- Add ground beef, breaking it apart, and cook until browned, about 5 to 7 minutes. Drain excess fat.
- Sprinkle taco seasoning over the beef and onions. Stir well to combine.
- Add diced tomatoes with juice and fire-roasted corn. Mix thoroughly.
- Add uncooked rice and beef broth. Stir to distribute rice evenly. Bring to a boil.
- Reduce heat to low, cover, and simmer for 18 to 20 minutes, or until rice is tender and liquid is absorbed.
- Once cooked, sprinkle shredded cheese on top and cover until melted, about 3 to 5 minutes.
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