One Skillet Mexican Beef and Rice
This One Skillet Mexican Beef and Rice recipe is the ultimate comfort food-meets-weeknight wonder. It’s hearty, cheesy, and loaded with bold Tex-Mex flavors—all made in one pan for easy cooking and cleanup.
Whether you’re feeding a hungry family or meal prepping for the week, this dish is a guaranteed crowd-pleaser.
Why You’ll Love This Recipe:
One pan = minimal cleanup.
Quick and easy: ready in about 30 minutes.
Customizable with your favorite taco toppings.
Packed with flavor, protein, and texture in every bite.
Great for leftovers or next-day lunch wraps.
Key Ingredients:
Ground beef: Rich, savory base packed with protein.
Taco seasoning: Adds bold flavor with zero effort.
Diced tomatoes: Provide moisture and a tomatoey tang.
Fire-roasted corn: Smoky-sweet flavor and texture.
White rice: Absorbs the broth and seasoning beautifully.
Colby Jack cheese: Melty and creamy, with a mild bite.
Toppings: Sour cream, avocado, olives, cilantro, salsa—build your own bowl!
One Skillet Mexican Beef and Rice
Ingredients
1/2 onion, diced
1 lb. ground beef
1/4 cup taco seasoning, 1 or 2 of the packets
14 oz diced tomatoes, undrained
1 cup fire roasted corn kernels, drained
3/4 cups white long grain rice, uncooked
2 cups beef broth
1 1/2 cup colby jack cheese, shredded
Taco toppings:
Sour Cream
Diced Avocado
Sliced Black Olives
Chopped Cilantro
Salsa
Instructions
Sauté the onion:
In a large skillet over medium heat, cook the diced onion for 1–2 minutes until slightly softened.
Brown the beef:
Add the ground beef to the skillet and use a wooden spoon to break it apart as it cooks.
Cook until the meat is fully browned and no longer pink.
Drain any excess grease, then return the skillet to the stove.
Add remaining ingredients:
Stir in the taco seasoning, diced tomatoes (with their juice), drained corn, uncooked rice, and beef broth.
Mix until everything is well combined.
Simmer:
Bring the mixture to a light boil, then reduce the heat to low.
Cover the skillet with a lid and let it simmer for 20 minutes, stirring halfway through to prevent sticking.
Add cheese:
Once the rice is tender, sprinkle shredded Colby Jack cheese over the top.
Cover the skillet again and cook on low for 2–3 more minutes, or until the cheese is fully melted and gooey.
Garnish and serve:
Remove from heat and top with your favorite taco toppings such as sour cream, diced avocado, sliced black olives, chopped cilantro, or salsa.
Serve hot and enjoy!
Recipe Notes
Use long grain white rice for best texture. Short grain rice may turn sticky or mushy during simmering.
Keep the lid on while simmering to trap steam and help the rice cook evenly. Avoid lifting the lid too often, or you’ll release necessary moisture.
Stir only once halfway through cooking to prevent sticking—too much stirring can break down the rice.
If the liquid reduces too quickly before the rice is fully cooked, add a splash of broth or water and continue simmering on low.
Use freshly shredded cheese for the best melt and creamy texture. Pre-shredded cheese often contains anti-caking agents that can prevent smooth melting.
Want more veggies? Stir in diced bell peppers, zucchini, or black beans when adding the rice and corn.
To make the dish spicier, add diced jalapeños, chipotle powder, cayenne, or a few dashes of your favorite hot sauce.
Toppings matter! This dish shines with contrast—cool sour cream, creamy avocado, and fresh cilantro balance the warm, cheesy skillet beautifully.
For a meal prep-friendly version, cook the noodles separately and store toppings on the side to keep the textures fresh throughout the week.
Nutrition Information
(Per Serving – approx. 6 servings):
Calories: 450–500 | Protein: 25–30g | Carbohydrates: 35–40g | Fat: 20–25g | Fiber: 4–5g | Sodium: 800–1000mg
Kitchen Equipment Needed:
Large non-stick skillet with lid
Wooden spoon or spatula
Measuring cups and spoons
Sharp knife and cutting board
Cheese grater (if shredding cheese fresh)
Recipe Swaps and Variations:
Protein Swap: Ground turkey or chicken works great.
Rice Swap: Try brown rice (increase cook time) or cauliflower rice for low-carb.
Spicy Variation: Add jalapeños, chipotle powder, or a dash of hot sauce.
Vegetarian: Use black beans or lentils instead of beef.
Cheese Options: Use Monterey Jack, cheddar, or a Mexican blend.
How to Store Leftovers:
Let cool completely, then store in an airtight container in the fridge for up to 4 days.
Reheat in a skillet or microwave with a splash of broth or water to loosen it up.
Can be frozen for up to 2 months—thaw overnight and reheat gently.
Food and Drink Pairings:
Sides: Tortilla chips, guacamole, or a crisp green salad with lime vinaigrette.
Drinks: Classic margaritas, iced tea, Mexican soda (Jarritos), or lime sparkling water.
Dessert idea: Churros or cinnamon sugar tortilla chips!
Frequently Asked Questions:
Can I make this ahead of time?
Yes! It reheats well and can even be portioned into meal prep containers.
Is this dish spicy?
Not as written, but it can be made spicier by adding hot sauce or spicy taco seasoning.
Can I use instant rice?
Not recommended for this recipe—it may get mushy. Stick to uncooked long grain white rice.
Can I use fresh tomatoes instead of canned?
Yes, though canned diced tomatoes add more moisture and are more convenient.
Is this gluten-free?
Yes, if your taco seasoning and broth are certified gluten-free.
Do I need to rinse the rice first?
It’s optional, but rinsing can help prevent the rice from clumping or becoming too starchy.
How do I know when the rice is done?
It should be tender and most of the liquid absorbed after 20 minutes of simmering.
Can I double the recipe?
Yes, just use a larger skillet or Dutch oven, and you may need a few extra minutes of simmering.
What if I don’t have taco seasoning?
Make your own using a mix of chili powder, cumin, paprika, garlic powder, and oregano.
Can I bake this dish instead of cooking on the stove?
Yes—transfer to a baking dish after browning the beef, then bake covered at 350°F for 25–30 minutes.