Easy Mexican Beef and Rice Skillet Recipe
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
521 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Easy Mexican Beef and Rice Skillet Recipe
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Busy weeknights just got easier (and more delicious!) with this Mexican Beef and Rice Skillet! It's a one-pot meal, full of Mexican flavors, that will make your whole family want to go back for seconds.
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Ingredients
- 1 Tbsp. oil avocado or olive
- 1 lb. ground beef 85/15 or 90/10
- 1 small sweet onion finely diced
- 3 cloves garlic finely minced
- 1 ¼ cups long grain white rice rinsed and drained
- 2 cups broth chicken or vegetable, regular sodium
- 15 oz. jar salsa mild or medium
- 15 oz. can corn rinsed and drained
- 15 oz. can black beans rinsed and drained
- 3 Tbsp. taco seasoning mix*
- ½ tsp. salt to taste*
- 1 small bunch cilantro finely chopped
- ½ lime juice
Instructions
- Brown the Beef: Add oil to a large Dutch oven over medium heat along with the ground beef. Cook for 6-7 minutes, or until no longer pink. Break the meat apart into smaller crumbles. Remove beef and place on a separate plate until needed.
- Sauté the Onion: While the beef is cooking, prep the onion. Add onion to any grease remaining in the Dutch oven and saute for 2-3 minutes. Add the minced garlic and continue sauteing for another 30 seconds.
- Add Remaining Ingredients: Pour in the rice, broth, salsa, corn, black beans, cooked beef, taco seasoning, and salt. Give it all a good stir. Increase heat to high and bring to a boil. Once boiling, reduce heat to low, cover the pot with a lid and simmer for 25-30 minutes, or until rice is tender.
- Finish and Serve: Once rice is fully cooked, mix in chopped cilantro and serve with freshly squeezed lime juice. Enjoy!
Notes
- *This recipe is made using a homemade taco seasoning mix. If using a store-bought brand, you may need to adjust the amount of salt accordingly.
- Prep-Ahead Instructions:
- Feel free to dice the onion as well as make your own taco seasoning and salsa a day or two before.
- Storage Directions:
- Store leftovers in an airtight container in the fridge for up to 3 to 4 days. This dish freezes well. Be sure it's tightly wrapped with as little air as possible touching it. It should keep for up to 3 to 4 months. To reheat, add it back to a skillet over medium heat until heated through.
- Recipe Tips:
- Rinse first. Hold the rice under running water to remove the extra starch.
- DIY. You can make your own salsa and taco seasoning to ensure the perfect amount of spice.
- Scrape it. Run the spatula over the bottom of the pan to ensure no burnt-on bits remain.
- Some like it hot. Include chili powder, cayenne pepper, or even fresh jalapeño peppers for an added kick.
Nutrition Information
Show Details
Calories
521kcal
(26%)
Carbohydrates
65g
(22%)
Protein
23g
(46%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
54mg
(18%)
Sodium
1975mg
(82%)
Potassium
772mg
(22%)
Fiber
9g
(36%)
Sugar
6g
(12%)
Vitamin A
1229IU
(25%)
Vitamin C
11mg
(12%)
Calcium
80mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Calories | 521kcal | 26% |
| Carbohydrates | 65g | 22% |
| Protein | 23g | 46% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 1975mg | 82% |
| Potassium | 772mg | 16% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 1229IU | 25% |
| Vitamin C | 11mg | 12% |
| Calcium | 80mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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