Description
This Mexican Beef and Rice Skillet is a delicious, one-pan meal that combines ground beef, vegetables, and rice with bold taco seasoning for a flavorful and easy dinner. Simmered together in one skillet and topped with melted cheese, it’s a comforting dish perfect for busy weeknights or casual gatherings.
Ingredients
Units
Scale
Main Ingredients
- 1 Tbsp olive oil
- 1 lb ground beef, 80/20 or 85/15
- 1 medium onion, diced
- 2 garlic cloves, minced
- 4 Tbsp taco seasoning
- 1/2 tsp fine sea salt, or to taste
- 10 oz can Rotel Diced Tomatoes and Green Chilis, (Original)
- 1 can black beans, drained and rinsed
- 1 cup corn, rinsed - frozen or canned
- 3/4 cup jasmine rice, rinsed and drained
- 2 cups low-sodium chicken stock
- 2 cups Mexican cheese, Colby jack, or equal parts mozzarella and cheddar
Instructions
- Heat and brown beef: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground beef and sauté, breaking it apart with a spatula, until it’s no longer pink, about 3 minutes.
- Sauté onions and garlic: Add the diced onion to the skillet and sauté until softened, about 3 to 4 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
- Add seasoning: Stir in the taco seasoning, evenly coating the beef and vegetables.
- Add vegetables, rice, and tomatoes: Add the can of Rotel diced tomatoes with green chilis (including the juices), black beans, corn, and the rinsed jasmine rice to the skillet. Stir everything to combine well.
- Simmer with chicken stock: Pour in 2 cups of low-sodium chicken stock and add the salt. Bring the mixture to a light boil, then reduce heat to low and cover with a tight-fitting lid. Let it simmer gently for 15 minutes or until the rice is fully cooked and tender.
- Add cheese and rest: Turn off the heat, remove the lid, and sprinkle 2 cups of your preferred Mexican cheese blend over the top. Cover again and let rest for 5 minutes so the cheese melts perfectly.
- Garnish and serve: Optionally garnish with fresh cilantro or your favorite taco toppings before serving. Enjoy this hearty one-skillet meal hot and fresh!
Notes
- This recipe can be customized with your favorite beans or corn varieties.
- Use low-sodium chicken stock to better control salt content.
- For a vegetarian version, substitute ground beef with plant-based crumbles and use vegetable stock.
- Leftovers store well for up to 3 days refrigerated.
- Reheat gently on stovetop or microwave to preserve texture.
Nutrition
- Serving Size: 1/6 of recipe (approx. 1.5 cups)
- Calories: 430
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg
