Mexican Beef and Rice Skillet Recipe
This Mexican Beef and Rice Skillet is a cozy, all-in-one meal that delivers bold taco flavors with minimal effort.
Savory ground beef, tender rice, and hearty beans simmer together in a richly seasoned tomato broth, then finish under a blanket of melted cheese. It’s the kind of comforting, no-fuss dinner that brings big flavor to the table with just one pan and simple pantry ingredients.
Why People Will Love This Mexican Beef and Rice Skillet:
Big flavor from one pan – Everything cooks together, allowing the spices, beef, rice, and vegetables to fully absorb and build layered, satisfying flavor.
Comfort food with bold personality – Warm, cheesy, and hearty, yet vibrant with taco seasoning, tomatoes, and chilies.
Perfect balance of textures – Tender rice, juicy beef, creamy beans, bursts of corn, and melted cheese create a well-rounded bite every time.
Effortless weeknight cooking – Simple steps, minimal prep, and easy cleanup make it ideal for busy schedules.
Family-friendly and crowd-pleasing – Familiar flavors that both kids and adults love, without being bland or boring.
Customizable to taste – Easy to adjust spice level, cheese choice, or toppings to suit different preferences.
Pantry-staple friendly – Uses common ingredients that come together into something greater than the sum of their parts.
Hearty and satisfying – A complete meal with protein, carbs, and veggies all in one dish.
Leftovers reheat beautifully – Flavors deepen over time, making it just as good (if not better) the next day.
Comfort without complication – Feels rich and indulgent, yet approachable and stress-free to make.
Key Ingredients:
Ground beef – Rich and savory, it forms the hearty backbone of the dish, absorbing the taco seasoning and anchoring every bite with comfort and depth.
Jasmine rice – Light, fragrant, and tender, the rice cooks directly in the skillet, soaking up the seasoned broth for maximum flavor.
Taco seasoning – A bold blend of spices that brings warmth, smokiness, and classic Mexican-inspired character to the entire dish.
Rotel tomatoes with green chilies – Juicy and slightly spicy, they add brightness, acidity, and a subtle kick that lifts the richness of the beef and cheese.
Black beans – Creamy and earthy, they add heartiness, protein, and texture while balancing the spices.
Corn – Sweet pops of corn provide contrast and freshness against the savory, spiced base.
Onion and garlic – The aromatic foundation that builds depth and rounds out the flavors from the very first step.
Chicken stock – Infuses the rice with savory richness, ensuring the dish stays moist and deeply seasoned throughout.
Shredded cheese – Melted over the top, it adds creamy indulgence and ties all the flavors together into a comforting finish.
Expert Tips:
Brown the beef properly – Let the beef cook until it develops light browning, not just until it turns gray. This adds deeper, richer flavor to the entire dish.
Drain excess grease if needed – If using higher-fat ground beef, remove excess fat to prevent the skillet from becoming oily.
Toast the spices briefly – Stir the taco seasoning into the hot beef and onions for a few seconds before adding liquids to wake up the spices.
Rinse the rice thoroughly – Washing the rice removes excess starch, helping the grains cook fluffy instead of gummy.
Use a tight-fitting lid – A good seal is essential for even rice cooking and proper absorption of liquid.
Simmer gently, not aggressively – Too much heat can scorch the bottom before the rice is fully cooked.
Resist stirring while simmering – Stirring disrupts rice cooking and can release starch, making the texture mushy.
Let it rest after cooking – Resting allows the rice to finish steaming and the flavors to settle before adding cheese.
Add cheese off the heat – This ensures it melts smoothly without separating or becoming oily.
Finish with fresh toppings – Cilantro, lime juice, or diced avocado brighten the dish and balance the richness.
Mexican Beef and Rice Skillet Recipe
Ingredients
1 tablespoon olive oil
1 pound ground beef (80/20 or 85/15)
1 medium onion, finely diced
2 cloves garlic, minced
4 tablespoons taco seasoning
½ teaspoon fine sea salt, or to taste
1 (10-ounce) can Rotel diced tomatoes with 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 shredded Mexican-blend cheese, Colby Jack, or a mix of mozzarella and cheddar
Instructions
Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spatula, until it is no longer pink, about 3 minutes.
Add the diced onion and continue cooking for 3–4 minutes, until softened. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
Sprinkle in the taco seasoning and stir well to evenly coat the beef and onion mixture.
Add the Rotel tomatoes with their juices, black beans, corn, and rice. Stir until everything is well combined.
Pour in the chicken stock and season with salt. Bring the mixture to a gentle boil, then reduce the heat to low. Cover with a tight-fitting lid and simmer for about 15 minutes, or until the rice is tender and the liquid is absorbed.
Remove the skillet from the heat. Uncover, sprinkle the cheese evenly over the top, then cover again and let it rest for 5 minutes, until the cheese is fully melted.
Garnish with fresh cilantro if desired, or finish with your favorite taco-style toppings before serving.
Important Notes When Making This Mexican Beef and Rice Skillet:
Liquid-to-rice ratio is critical – Too little liquid will leave the rice undercooked; too much will make it mushy. Measure carefully and keep the lid sealed while simmering.
Rice cooks by steam as much as liquid – Lifting the lid too often releases steam and can disrupt even cooking. Trust the timing.
Fat level affects texture – Higher-fat beef adds flavor but may require draining to avoid a greasy final dish.
Seasoning strength varies by brand – Taco seasoning blends differ in salt and spice. Taste before adding extra salt.
Rotel adds both moisture and heat – Its juices are essential to flavor, but they also contribute liquid—don’t drain the can.
Cheese choice impacts melt and richness – Softer cheeses melt creamier; sharper cheeses bring more flavor but can feel heavier.
Resting is part of the cooking process – The final rest allows excess moisture to redistribute and the rice to finish setting.
This dish thickens as it cools – What looks slightly loose at first will firm up after resting.
Best served fresh but reheats well – Add a splash of broth when reheating to restore moisture.
Designed as a one-pan meal – Avoid overcomplicating it; the beauty of this recipe is its simplicity and balance.
How to Enjoy Mexican Beef and Rice Skillet After Cooking
Let it rest before serving
Allow the skillet to rest for 5 minutes after cooking. This helps the rice finish steaming and lets the flavors settle into a cohesive, comforting dish.
Scoop from the edges and center
When serving, mix gently from the edges toward the center so each portion gets a balance of rice, beef, beans, corn, and melted cheese.
Enjoy it hot and melty
This dish shines when served warm, with the cheese soft and stretchy and the rice tender and flavorful.
Add fresh toppings at the table
Finish with chopped cilantro, sliced jalapeños, avocado, lime juice, or sour cream to brighten and customize each bowl.
Pair with light sides
Serve alongside a simple green salad, roasted vegetables, or sliced fruit to balance the richness.
Serve family-style
Place the skillet directly on the table for casual, comforting sharing.
Savor the layers of flavor
Take time to notice how the spices, tomatoes, beef, and rice come together in each bite.
Reheat gently if needed
For leftovers, warm slowly on the stovetop or microwave with a splash of broth to maintain moisture.
Enjoy as a complete meal
With protein, grains, and vegetables, this dish stands on its own without needing extra sides.
Lean into the comfort
This is a cozy, satisfying dish meant to be enjoyed unhurriedly—simple, hearty, and deeply comforting.
Nutrition Information:
Approximate values per serving, assuming the skillet serves 6
Calories: 480–520 kcal | Total Fat: 26–30 g | Saturated Fat: 11–13 g | Monounsaturated Fat: 9–11 g | Polyunsaturated Fat: 3–4 g | Cholesterol: 85–100 mg | Sodium: 900–1,100 mg (depending on taco seasoning, Rotel, and added salt) | Total Carbohydrates: 34–38 g | Dietary Fiber: 4–6 g | Sugars: 4–6 g | Protein: 24–28 g
Frequently Asked Questions:
Can I use a different type of rice instead of jasmine rice?
Yes. Long-grain white rice works well with similar cook time. Brown rice can be used, but it requires more liquid and a longer simmer.
Should I drain the Rotel tomatoes before adding them?
No. The juices add both flavor and moisture that help the rice cook properly and absorb seasoning.
Can this dish be made ahead of time?
Yes. It reheats very well. Store it in an airtight container and reheat gently with a splash of broth to restore moisture.
Is this recipe spicy?
It’s mildly spicy due to the Rotel and taco seasoning. You can reduce heat by using mild Rotel or increase it with hot Rotel or added jalapeños.
Can I substitute another protein for ground beef?
Absolutely. Ground turkey, chicken, or even plant-based crumbles work well with the same seasoning and method.
Why did my rice turn out mushy or undercooked?
This usually happens if the liquid ratio is off or the heat is too high. Measure the broth carefully, keep the skillet covered, and simmer gently so the rice absorbs liquid evenly.
Should I stir the skillet while the rice is cooking?
No. Stirring releases starch and can make the rice gummy. Once the liquid is added, cover the skillet and let it cook undisturbed.
How can I prevent the bottom from burning?
Use medium-low heat once simmering begins and make sure your skillet has a heavy bottom. Avoid turning the heat up to rush the process.
When is the best time to add the cheese?
Add the cheese after removing the skillet from heat. This allows it to melt smoothly without separating or becoming oily.
Can I double the recipe in one pan?
Only if your skillet is large and deep enough. Overcrowding can cause uneven rice cooking, so it’s often better to cook in two batches.