“`html
If you’ve ever wanted a meal that delivers big bold flavors, comfort, and simplicity all in one pan, then this Mexican Beef and Rice Skillet Recipe is exactly what you need. Picture tender ground beef seasoned perfectly with taco spices, mingling with fluffy jasmine rice, vibrant black beans, sweet corn, and zesty RoTel tomatoes—finished with a melty blanket of cheese and fresh cilantro. It’s a one-skillet wonder that’s as satisfying as it is easy, making weeknight dinners feel like a fiesta you can whip up in no time.
Ingredients You’ll Need
Gathering these simple, colorful ingredients is all it takes to create a dish bursting with texture and flavor. Each element plays a crucial role—whether it’s the juicy beef for heartiness, the rice for that perfect bed to soak up spices, or the beans and corn adding delightful pops of texture and sweetness.
- Olive oil: For sautéing the beef and vegetables to golden perfection without sticking.
- Ground beef (80/20 or 85/15): Provides juicy richness that’s full of flavor and protein.
- Medium onion, diced: Adds a subtle sweetness and lovely texture once softened.
- Garlic cloves, minced: Brings aromatic depth and savory punch to brighten the dish.
- Taco seasoning: The essential spice blend that infuses everything with classic Mexican flair.
- Fine sea salt: To balance and enhance every bite—season to your preference.
- RoTel diced tomatoes and green chilies (10-ounce can): Introduce tangy heat and vibrant color.
- Black beans, drained and rinsed: Offer creaminess and an earthy flavor that complements the beef.
- Corn (frozen or canned, rinsed): Adds a burst of natural sweetness and a satisfying crunch.
- Jasmine rice, rinsed and drained: Cooks up fluffy and fragrant, absorbing all those lovely flavors.
- Low-sodium chicken stock: Keeps the dish moist and infuses a gentle savory background.
- Mexican cheese blend: Melts beautifully on top for gooey, irresistible indulgence.
- Fresh cilantro (optional): The fresh herbaceous finish that adds brightness and color.
How to Make Mexican Beef and Rice Skillet Recipe
Step 1: Cook the Beef and Aromatics
Start by heating olive oil in a large skillet over medium heat, then add your ground beef. Break it apart with a spatula as it cooks until it’s no longer pink. This is where you build the meaty foundation for your dish. Toss in the diced onion and cook until softened, releasing those sweet flavors. Finally, stir in minced garlic until it becomes fragrant and inviting, setting the stage for the taco seasoning.
Step 2: Add Seasoning and Veggies
Sprinkle in the taco seasoning, letting that rich spice coat every bite of beef. Add your entire can of RoTel tomatoes with those zesty green chilies, then stir in black beans and corn—they bring wonderful textures and sweetness here. Stir in the jasmine rice next, ensuring every grain gets coated with the flavorful mix.
Step 3: Simmer with Chicken Stock
Pour in the chicken stock and season with salt to taste. Bring everything to a gentle boil, then reduce your heat to low and cover tightly. This simmering step lets the rice absorb all those incredible flavors while softening perfectly, about 15 minutes—patience here pays off with tender, flavorful rice throughout.
Step 4: Melt the Cheese
Once the rice is cooked and the skillet is off the heat, sprinkle your Mexican cheese blend over the top. Cover the skillet again and let it rest for 5 minutes. This resting time creates a melty, luscious cheese layer that pulls everything together into creamy, cheesy bliss.
Step 5: Garnish and Ready to Serve
Finish your masterpiece by sprinkling fresh cilantro on top for a vibrant pop of color and herbal brightness. This Mexican Beef and Rice Skillet Recipe is now ready to delight your family or friends with minimal cleanup but maximum flavor.
How to Serve Mexican Beef and Rice Skillet Recipe
Garnishes
Fresh cilantro is the classic finishing touch, but feel free to add dollops of sour cream, sliced avocado, or a squeeze of lime to elevate this dish even more. Each garnish adds a lovely contrast in coolness or acidity that complements the rich beef and spicy undertones perfectly.
Side Dishes
This skillet meal is quite wholesome on its own, but if you want to expand, pair it with a crisp green salad or warm tortillas for scooping. Simple Mexican street corn or a light slaw can add fresh crunch and balance beautiful against the cheesy, hearty skillet.
Creative Ways to Present
Serve the Mexican Beef and Rice Skillet Recipe straight from the pan at family-style dinners to keep things casual and cozy. Or, spoon it into individual bowls topped with extra cheese and garnishes for a colorful, festive look that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
After enjoying your skillet feast, pack any leftovers into airtight containers and store them in the refrigerator. They will keep well for 3 to 4 days, making for easy next-day lunches or quick reheated dinners without losing that homemade warmth.
Freezing
This Mexican Beef and Rice Skillet Recipe freezes beautifully! Portion into freezer-safe containers and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for best results, preserving the flavors and texture so you can savor every bite later.
Reheating
To reheat, gently warm the leftovers in a skillet over low heat or microwave in short bursts to avoid drying out the rice and beef mixture. Adding a splash of chicken stock or water before reheating helps maintain its juicy, tender consistency.
FAQs
Can I use a different type of rice?
You can substitute jasmine rice with long-grain white rice or even brown rice, but cooking times will vary. Brown rice will require longer simmering and more liquid, so keep that in mind to ensure your rice cooks perfectly.
Is it possible to make this recipe vegetarian?
Absolutely! Swap ground beef for plant-based crumbles or sautéed mushrooms to keep the hearty texture while maintaining all the fantastic flavors. Use vegetable stock instead of chicken stock to keep it fully vegetarian.
How spicy is this dish?
The RoTel tomatoes and green chilies give this recipe a mild to moderate heat level, but you can adjust based on your preference. For less heat, drain some of the juice from the tomatoes or use mild diced tomatoes without chilies.
Can I prepare this in advance for a party?
Yes, you can prepare the skillet a few hours ahead and keep it warm in a low oven or slow cooker. Just wait to add the cheese and fresh cilantro right before serving to keep everything fresh and melty.
What other toppings work well with this dish?
Besides cilantro and sour cream, try diced jalapeños, sliced green onions, or a sprinkle of crushed tortilla chips for added texture and flavor. Each topping brings a fun twist to this versatile skillet meal.
Final Thoughts
There’s nothing quite like coming home to a homemade Mexican Beef and Rice Skillet Recipe that’s bursting with flavors, textures, and that satisfying cheesy finish. It’s a dish that brings everyone to the table with smiles and full bellies, and it’s so simple to make you’ll want to keep it in your weekly rotation. Give it a try—you just might find your new favorite comfort food!
“`
Print
Mexican Beef and Rice Skillet Recipe
- Prep Time: 7 minutes
- Cook Time: 23 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
This Mexican Beef and Rice Skillet is a flavorful and easy one-pan meal combining seasoned ground beef, rice, black beans, corn, and tomatoes, all cooked together in a skillet and topped with melted cheese. Perfect for a hearty weeknight dinner with vibrant Mexican-inspired flavors and customizable toppings.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef (80/20 or 85/15)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 tablespoons taco seasoning
- ½ teaspoon fine sea salt, or to taste
- 10-ounce can RoTel diced tomatoes and green chilies (original)
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned, rinsed
- ¾ cup jasmine rice, rinsed and drained
- 2 cups low-sodium chicken stock
- 2 cups Mexican cheese blend, Colby Jack, or equal parts mozzarella and cheddar
Optional Garnish
- Fresh cilantro, for garnish (optional)
Instructions
- Cook the Beef and Vegetables: Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it up with a spatula, until no longer pink. Add diced onion and sauté until softened. Then add minced garlic and cook until fragrant.
- Add Seasoning and Vegetables: Stir in the taco seasoning. Add the RoTel diced tomatoes with their juices, drained black beans, corn, and rinsed jasmine rice. Stir everything together to combine thoroughly.
- Add Stock and Simmer: Pour in the low-sodium chicken stock and add sea salt to taste. Bring the mixture to a light boil, then reduce heat to low. Cover the skillet with a tight-fitting lid and let it simmer for 15 minutes, or until the rice is fully cooked and tender.
- Rest with Cheese: Turn off the heat, sprinkle the Mexican cheese blend evenly over the top, and cover again. Let it rest for 5 minutes until the cheese melts beautifully over the top.
- Garnish and Serve: Garnish the dish with fresh cilantro if desired and serve immediately with your favorite taco toppings like sour cream, avocado, or salsa.
Notes
- You can customize this recipe by adding your favorite taco toppings such as sour cream, diced avocado, jalapeños, or salsa for extra flavor.
- If you prefer a spicier dish, add extra diced green chilies or a pinch of cayenne pepper along with the taco seasoning.
- Using low-sodium chicken stock helps control the salt level, but adjust salt according to your taste preference.
- To make this dish vegetarian, substitute ground beef with a plant-based alternative and use vegetable broth in place of chicken stock.
