Description
This Mexican Beef and Rice Skillet is a vibrant, one-pan meal combining seasoned ground beef with rice, black beans, corn, and tomatoes, all topped with melted Mexican cheese. Perfect for a quick and hearty dinner, this skillet recipe brings the flavors of a classic taco filling into a comforting, easy-to-make dish ready in just 30 minutes.
Ingredients
Beef Mixture
- 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
- ½ tsp fine sea salt (or to taste)
Rice and Vegetables
- 10 oz can Rotel Diced Tomatoes and Green Chilis (Original)
- 1 can black beans, drained and rinsed
- 1 cup corn, rinsed (frozen or canned)
- ¾ cup jasmine rice, rinsed and drained
- 2 cups low-sodium chicken stock
Toppings
- 2 cups Mexican cheese (Colby jack, or equal parts mozzarella and cheddar)
- Fresh cilantro, for garnish (optional)
Instructions
- Brown the 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 beef and cook until softened, about 3 to 4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Seasoning: Stir in the taco seasoning to evenly coat the beef and onion mixture.
- Add Vegetables and Rice: Pour in the Rotel diced tomatoes with their juices, black beans, corn, and rinsed jasmine rice. Stir everything to combine well.
- Add Stock and Simmer: Pour in the 2 cups of low-sodium chicken stock and sprinkle with sea salt. Bring the mixture to a light boil, then reduce the heat to low, cover with a tight-fitting lid, and let it simmer for 15 minutes or until the rice is tender and cooked through.
- Melt the Cheese: Turn off the heat, open the lid, and sprinkle the shredded Mexican cheese evenly over the skillet. Cover again and let it rest for 5 minutes, allowing the cheese to melt thoroughly.
- Garnish and Serve: Finish by garnishing with fresh cilantro or your favorite taco toppings. Serve hot and enjoy your comforting Mexican beef and rice skillet!
Notes
- For a vegetarian version, substitute ground beef with plant-based protein or extra beans.
- Adjust the amount of taco seasoning based on your preferred spice level.
- Use low-sodium chicken stock to control salt content; water can be substituted in a pinch.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in a skillet or microwave.
- Adding a squeeze of fresh lime before serving enhances the fresh flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
