Mexican Beef and Rice Skillet
The Mexican Beef and Rice Skillet is the kind of meal that brings comfort and bold flavors together in one pan.
Juicy ground beef, fragrant spices, tender rice, and sweet corn simmer together in a rich blend of salsa and tomato sauce, creating a dish that’s hearty yet vibrant. Topped with melted Mexican cheese, it captures the soul of a classic Tex-Mex dinner while keeping things simple enough for a busy weeknight.
What makes it special is not just its convenience, but the way every bite layers savory, smoky, and slightly spicy notes into a dish that feels both homey and exciting.
Why People Will Love This Mexican Beef and Rice Skillet:
One-pan convenience – Everything cooks together in a single skillet, minimizing cleanup while maximizing flavor.
Balanced comfort – The hearty beef and rice base is filling and satisfying, yet the salsa, spices, and corn bring brightness and freshness.
Family-friendly flavors – Mild enough for kids but customizable with spice levels to suit any palate.
Cheesy finish – The melted Mexican blend cheese ties everything together with a creamy, indulgent touch.
Versatile meal – Perfect as a weeknight dinner, meal prep option, or even as a fun party dish with tortilla chips.
Deeply layered taste – From the smoky taco seasoning to the sweetness of corn and the tang of salsa, every spoonful offers complexity without requiring complicated techniques.
Key Ingredient:
Ground Beef – The hearty foundation of the dish, providing rich, savory depth that soaks up the spices and seasonings. Lean beef keeps it flavorful without being overly greasy.
Long-Grain Rice – Acts as the binding element, absorbing the salsa, broth, and tomato sauce, creating a tender yet fluffy texture that ties the skillet together.
Salsa & Tomato Sauce – A duo that delivers tang, sweetness, and spice, infusing the rice and beef with bold Mexican-inspired flavors.
Corn – Adds natural sweetness and a slight crunch, balancing the richness of the meat and cheese.
Mexican Blend Cheese – The creamy, melty topping that brings indulgence, pulling all the ingredients into one comforting, cohesive bite.
Taco Seasoning & Garlic Powder – The spice backbone, offering smoky, garlicky, and chili warmth that defines the skillet’s flavor profile.
Expert Tips:
Toast the rice briefly – Before adding the liquids, stir the rice in with the beef and spices for 1–2 minutes. This unlocks a nutty aroma and keeps the grains from becoming mushy.
Layer the seasoning – Don’t add all the salt at once; season lightly during each stage (beef, veggies, sauce) to build complexity instead of overwhelming the final dish.
Use homemade taco seasoning – If possible, make your own mix with chili powder, cumin, smoked paprika, and oregano. It gives you better control over flavor and sodium levels than store-bought packets.
Let it rest after cooking – Once the skillet is done, cover and rest for 5 minutes before serving. This allows the rice to finish absorbing moisture and ensures a fluffy texture.
Customize with fresh garnishes – A squeeze of lime juice, diced avocado, or a sprinkle of fresh cilantro right before serving brightens the dish and balances the richness of the beef and cheese.
Cheese technique – Instead of mixing all the cheese in at once, add half while simmering (to enrich the sauce) and the rest at the end for that perfect gooey topping.
Control heat levels – If you love spice, swap in hot salsa or add diced jalapeños. For milder versions, stick to mild salsa and reduce taco seasoning.
Mexican Beef and Rice Skillet
Ingredients
Ground beef – 1 pound (lean, for less grease)
White onion – 1 medium, finely chopped
Garlic powder – 1 teaspoon
Taco seasoning – 2 tablespoons (store-bought or homemade)
Beef broth – 1 cup (low-sodium preferred)
Water – ½ cup
Salsa – 1 cup (mild, medium, or spicy, based on preference)
Tomato sauce – 8 ounces (smooth and rich)
Sweet corn – 1 can (15 ounces), drained
Long-grain rice – 1 cup, uncooked
Salt – 1 teaspoon, or to taste
Black pepper – 1 teaspoon, freshly ground
Mexican blend cheese – 1 cup, shredded (or cheddar/Monterey Jack mix)
Instructions
Step 1: Cook the Beef
In a large skillet over medium-high heat, brown the ground beef until no pink remains.
Drain off excess fat, then transfer the beef to a plate lined with paper towels to remove any remaining grease.
Step 2: Sauté the Onion
Lower the heat to medium.
Add the chopped onion to the skillet and cook for 2–3 minutes, stirring occasionally, until softened and fragrant.
Step 3: Season the Beef
Return the beef to the skillet.
Sprinkle in the taco seasoning and garlic powder, stirring well to coat the meat evenly.
Step 4: Add the Base Ingredients
Pour in the tomato sauce, salsa, beef broth, and water.
Stir in the canned corn and uncooked rice, mixing everything together until well combined.
Bring the mixture to a gentle boil.
Step 5: Simmer Until Tender
Reduce the heat to low, cover the skillet, and let it simmer for 15–18 minutes.
Stir occasionally to prevent sticking and ensure the rice cooks evenly.
Step 6: Final Seasoning
Once the rice is tender, remove the skillet from the heat.
Taste and adjust with salt and pepper as needed.
Step 7: Add the Cheese
Sprinkle the Mexican blend cheese over the top.
Cover for a few minutes to let the cheese melt into the mixture.
Step 8: Serve and Enjoy
Serve hot, straight from the skillet, with tortilla chips or warm tortillas on the side for scooping.
Important Notes When Making Mexican Beef and Rice Skillet:
Rice absorption matters – Long-grain rice works best because it absorbs the broth and sauces without turning gummy. Short-grain or instant rice may overcook and affect texture.
Broth vs. water – Using beef broth (instead of only water) enriches the flavor, but keep an eye on the sodium level since taco seasoning, salsa, and cheese already add saltiness.
Drain the beef properly – Removing excess grease after browning the beef prevents the dish from being overly heavy or greasy, allowing the flavors of the salsa and spices to shine.
Balance the salsa – Different salsa brands vary in salt, spice, and acidity. Taste before adding and adjust seasonings accordingly to avoid overpowering the dish.
Cheese timing – Adding cheese too early can cause it to clump into the rice instead of creating a melted, gooey topping. Always finish with cheese at the very end.
Simmer gently – Cover and simmer on low to medium-low heat. Cooking too quickly may cause unevenly cooked rice or excess liquid that hasn’t fully absorbed.
Rest before serving – After cooking, let the skillet sit covered for 5 minutes. This final step allows rice to finish steaming and helps the dish set for easier serving.
How To Enjoy This Mexican Beef and Rice Skillet After Cooking:
Let It Rest Before Serving
Once the skillet is done, allow it to sit covered for about 5 minutes. This helps the rice absorb any last bit of liquid and ensures the flavors settle into a cohesive, hearty bite.
Serving Style
Family-Style: Place the skillet right in the center of the table and let everyone scoop portions onto their plates—this creates a casual, warm, and communal dining atmosphere.
Individual Portions: Serve in bowls or deep plates so the cheesy topping stays gooey and each serving captures the meat, rice, and corn evenly.
Perfect Pairings
Tortilla Chips: Use them to scoop up the skillet like a dip for a fun, Tex-Mex twist.
Warm Tortillas: Wrap portions in flour tortillas for easy handheld burrito-style servings.
Fresh Salad: Pair with a crisp side salad of lettuce, avocado, and lime for balance.
Beans: Black beans or refried beans make a great side that complements the skillet’s flavors.
Garnishing for Freshness
Add brightness with toppings like fresh cilantro, sliced jalapeños, avocado chunks, or a squeeze of lime juice. These cut through the richness and elevate the overall flavor.
A dollop of sour cream or Greek yogurt can cool down the spice while adding creaminess.
Leftover Enjoyment
Next-Day Meal: The flavors deepen overnight—just reheat gently on the stove or in the microwave with a splash of broth to loosen.
Creative Repurposing: Use leftovers as burrito filling, stuffed into bell peppers, or layered in a quesadilla for a whole new dish.
Eating this skillet is more than just dinner—it’s a versatile, cozy experience that adapts beautifully to casual family meals or fun gatherings.
Nutrition Information
For Mexican Beef and Rice Skillet (per serving, based on 6 servings from the recipe):
Calories: 420 kcal | Total Fat: 20 g | Saturated Fat: 9 g | Monounsaturated Fat: 7 g | Polyunsaturated Fat: 1.5 g | Cholesterol: 70 mg | Sodium: 950 mg (varies depending on broth, salsa, and seasoning used) | Total Carbohydrates: 34 g | Dietary Fiber: 3 g | Sugars: 5 g | Protein: 25 g
Frequently Asked Questions:
Can I make this dish ahead of time?
Yes, you can prepare the skillet in advance and refrigerate it in an airtight container for up to 3–4 days. Reheat on the stovetop with a splash of broth or water to keep the rice moist.
Can I freeze Mexican Beef and Rice Skillet?
Absolutely! Let the dish cool completely, then portion into freezer-safe containers. It will last up to 2–3 months in the freezer. Thaw overnight in the fridge before reheating.
What type of rice works best in this recipe?
Long-grain rice is recommended because it holds its shape and doesn’t become sticky. However, you can also use basmati or jasmine rice for a fragrant twist, or even brown rice (just increase the liquid and cooking time).
How can I make this recipe healthier?
Use lean ground beef or ground turkey, reduced-sodium beef broth, and a smaller portion of cheese. Adding extra vegetables such as bell peppers, zucchini, or spinach will boost fiber and nutrients without sacrificing flavor.
What are the best toppings or sides to serve with this skillet?
Fresh garnishes like cilantro, diced avocado, jalapeños, sour cream, or a squeeze of lime brighten the dish. For sides, serve with tortilla chips, warm flour tortillas, or a light salad for a complete meal.
Why is my rice still undercooked after the suggested cooking time?
This can happen if the heat was too low or if the lid was lifted too often during simmering. To fix it, add an extra ¼ cup of broth or water, cover tightly, and continue simmering for 5–7 minutes until the rice is fully tender.
How do I prevent the rice from sticking to the bottom of the skillet?
Use a heavy-bottomed skillet and keep the heat at a gentle simmer, not a rapid boil. Stir occasionally, but avoid constant stirring, which can break down the rice and make it mushy.
Can I use pre-cooked rice instead of uncooked rice?
Yes, you can! Reduce the broth/water by at least half and add the pre-cooked rice toward the end of cooking (after the beef and vegetables are tender). Let it simmer for 5 minutes to absorb flavor without overcooking.
Why do I need to drain the beef after browning it?
Draining removes excess grease, which prevents the dish from becoming oily or heavy. If you use 90% lean beef or higher, you may not need to drain as much, but it’s still a good practice for a cleaner flavor.
How do I keep the cheese from clumping instead of melting smoothly?
Make sure the skillet is off the heat when you add the cheese. Cover the skillet for a few minutes, letting the residual steam melt the cheese evenly. Stir gently if needed, but avoid high heat, which can make cheese stringy or greasy.