Savory Mexican Beef and Rice Skillet for Easy Dinner

Have you ever stood in front of your refrigerator at 5 PM, completely stumped about what to make for dinner? I’ve been there more times than I can count! That’s why I absolutely love one-pot meals like this Mexican Beef and Rice Skillet. It’s become my go-to recipe when I need something delicious, filling, and fuss-free on busy weeknights.

This colorful dish combines seasoned ground beef, fluffy rice, and vibrant vegetables in a single skillet, creating a meal that’s packed with Mexican-inspired flavors. The best part? You’ll only have one pan to wash when you’re done!

Why You’ll Love This Mexican Skillet Dinner

There’s something incredibly satisfying about creating a complete meal in just one pan. This Mexican Beef and Rice Skillet has saved my dinner plans countless times, and here’s why it might become your new favorite too:

• Everything cooks in one skillet, meaning minimal cleanup
• Ready in about 30 minutes from start to finish
• Customizable with your favorite toppings
• Perfect for meal prep – it reheats beautifully
• Kid-friendly but sophisticated enough for adults
• Packed with protein and vegetables for a balanced meal

When I first tried this recipe, my family finished the entire skillet in one sitting! Now I often make a double batch so we can enjoy leftovers for lunch the next day.

Ingredients List

For this hearty one-pan wonder, you’ll need:

• 1 pound ground beef (I use 85/15 for the perfect balance of flavor and leanness)
• 1 medium onion, diced (yellow or white works great)
• 2 cloves garlic, minced (fresh gives the best flavor, but pre-minced works in a pinch)
• 1 bell pepper, diced (any color, though red adds beautiful color)
• 1 cup long-grain white rice, uncooked
• 1 (14.5 oz) can diced tomatoes with their juices
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels (frozen, canned, or fresh)
• 2 cups beef broth
• 2 tablespoons taco seasoning (store-bought or homemade)
• 1 cup shredded cheddar or Mexican blend cheese
• Fresh cilantro, chopped for garnish
• Optional toppings: sliced avocado, sour cream, lime wedges, diced jalapeños

Substitution Ideas:

Don’t have everything on hand? No problem! This recipe is super flexible:

• Ground turkey or chicken can replace beef for a lighter option
• Brown rice can substitute for white (you’ll need to increase cooking time and liquid)
• Pinto or kidney beans work great instead of black beans
• Vegetable broth can replace beef broth for a milder flavor
• Dairy-free cheese for those avoiding dairy

How to Make Mexican Beef and Rice Skillet

What I love most about this recipe is how the flavors build as you cook. Each ingredient adds something special to the final dish!

Step 1: Brown the Beef and Aromatics

In a large skillet over medium-high heat, brown the ground beef until it’s no longer pink. I like to break it up into small crumbles as it cooks. When the beef is almost done, add the diced onion and cook for about 3-4 minutes until softened. Then toss in the garlic and bell pepper and cook for another minute until fragrant. The kitchen will start smelling amazing at this point!

Step 2: Add Rice and Seasonings

Stir in the uncooked rice and taco seasoning, making sure everything gets evenly coated. This step is crucial because it toasts the rice slightly and allows the grains to absorb all those delicious flavors before adding the liquid.

Step 3: Add Remaining Ingredients

Pour in the diced tomatoes with their juice, black beans, corn, and beef broth. Give everything a good stir to combine. This colorful mixture is not only beautiful but packed with nutrients!

Step 4: Simmer to Perfection

Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a tight-fitting lid and let it simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid. I recommend checking it around the 15-minute mark, as cooking times can vary depending on your stove and the type of rice you’re using.

Step 5: Add the Cheese and Garnishes

Once the rice is cooked, sprinkle the shredded cheese over the top. Cover the skillet again and remove it from the heat, allowing the cheese to melt for about 2-3 minutes. Finally, garnish with fresh chopped cilantro and your choice of toppings.

Serving Suggestions

This Mexican Beef and Rice Skillet is a complete meal on its own, but I sometimes serve it with warm tortillas or a simple side salad to round out the dinner. My favorite way to serve it is family-style, right in the skillet, with little bowls of toppings so everyone can customize their portion.

Some topping ideas that work wonderfully:

• Sliced avocado or guacamole
• Sour cream or Greek yogurt
• Pico de gallo
• Sliced jalapeños for heat lovers
• Extra cheese
• Crispy tortilla strips
• Fresh lime wedges

Storage and Reheating Tips

One of the reasons I make this dish so often is that it stores beautifully! Leftovers can be refrigerated in an airtight container for up to 3-4 days. To reheat, simply microwave until hot, or warm it in a skillet with a splash of water or broth to prevent the rice from drying out.

You can even freeze portions for quick future meals. Just thaw overnight in the refrigerator before reheating.

Final Thoughts

This Mexican Beef and Rice Skillet has become a staple in my meal rotation because it hits all the right notes – it’s flavorful, filling, and incredibly easy to make. Whether you’re cooking for a family or meal prepping for yourself, this one-pan wonder delivers big on taste without creating a sink full of dishes.

Have you tried making a one-pot Mexican dish before? What are your favorite add-ins or toppings? I’d love to hear how you make this recipe your own!