Mexican Beef and Rice Skillet

Name: Mexican Beef and Rice Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 serving
Ingredients: 1 Tablespoon olive oil; 1 pound lean ground beef; 1 small onion; 2 cloves garlic; 1 ounce package taco seasoning; 2 1/2 cups beef broth; 10 ounce can Rotel tomatoes; 2 Tablespoons tomato paste; 1 1/2 cups long grain white rice; 2 cups shredded cheddar cheese

User Reviews

5.0

21 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
6
Calories
484 kcal
Course
Main Course
Cuisine
Mexican

Mexican Beef and Rice Skillet

Ronan Ford

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This Mexican Beef and Rice Skillet is an easy one pot recipe. It's full of taco-seasoned ground beef, flavorful rice, and melty cheese. Load it up with your favorite toppings like sour cream, avocado, or guacamole. This is a quick weeknight dinner the whole family will love, plus it makes great leftovers!

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Ingredients

Servings

1 Tablespoon olive oil
1 pound lean ground beef
1 small onion diced
2 cloves garlic minced
1 ounce package taco seasoning I prefer low sodium
2 1/2 cups beef broth I prefer low sodium
10 ounce can Rotel tomatoes
2 Tablespoons tomato paste
1 1/2 cups long grain white rice
2 cups shredded cheddar cheese

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Instructions

Heat olive oil in a large skillet or Dutch Oven over medium-high heat. Add the ground beef and onion to the skillet. Crumble the beef with a wooden spoon, cooking until browned.
Drain any excess grease from the pan then add the minced garlic and taco seasoning. Cook for another 30 seconds.
Stir in the beef broth, Rotel, and tomato paste. Bring it to a boil, then stir in the rice.
Reduce the heat to low, and cook, covered, for 20-25 minutes.
Remove the lid and top the rice with the cheese. Place the lid back on the pan and cook for 3-5 more minutes until the cheese is melted.

Notes

This rice skillet recipe is easy to customize. Some delicious additions you could make to it would be black beans, corn, or even chopped bell peppers.
What kind of rice to use: I used regular rice in this recipe; specifically long grain white rice. You could also use instant rice (or minute rice) which would reduce your cooking time to about five minutes.
Brown rice: I have never made this recipe with brown rice before so I cannot say how well it wouid turn out. Brown rice takes much longer to cook than white rice, which could compromise the texture of the rest of the dish. If you would like to prepare this using brown rice, my recommendation would be to prepare the rice separately then add it to the rest of the ingredients before topping with the cheese.
Store leftovers in an airtight container in the fridge for up to four days.

Nutrition Information

Show Details

Calories 484kcal (24%) Carbohydrates 46g (15%) Protein 30g (60%) Fat 20g (31%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 0.3g Cholesterol 85mg (28%) Sodium 1100mg (46%) Potassium 571mg (16%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 958IU (19%) Vitamin C 9mg (10%) Calcium 315mg (32%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 484 kcal

% Daily Value*

Calories	484kcal	24%
Carbohydrates	46g	15%
Protein	30g	60%
Fat	20g	31%
Saturated Fat	9g	45%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	6g	30%
Trans Fat	0.3g	15%
Cholesterol	85mg	28%
Sodium	1100mg	46%
Potassium	571mg	12%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	958IU	19%
Vitamin C	9mg	10%
Calcium	315mg	32%
Iron	3mg	17%