Mexican Beef and Rice Skillet
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6
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Calories
484 kcal
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Course
Main Course
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Cuisine
Mexican
Mexican Beef and Rice Skillet
Description
The recipe begins by browning lean ground beef with diced onion in olive oil, then adding garlic and taco seasoning to infuse flavor. After draining excess grease, beef broth, canned Rotel tomatoes, and tomato paste are incorporated to form a flavorful base. Long grain white rice is added and cooked covered on low heat, absorbing the broth and tomato juices, producing tender, fluffy rice with integrated savory taste.
Once cooked, shredded cheddar cheese is sprinkled over the rice and covered briefly, melting the cheese into a creamy topping that complements the seasoned beef and tomato mixture. The skillet method allows for one-pot convenience and even cooking.
This dish can be served as a standalone meal and customized by adding vegetables like black beans or corn. Using regular white rice affords consistent texture, while brown rice requires separate preparation. Leftovers store well refrigerated for several days.
The recipe’s flexibility in seasoning and additions makes it adaptable to varied preferences and ingredient availability.
Ingredients
- 1 Tablespoon olive oil
- 1 pound ground beef lean
- 1 onion diced, small
- 2 garlic minced, cloves
- 1 ounce taco seasoning I prefer low sodium, package
- 2 1/2 cups beef broth I prefer low sodium
- 10 ounce Rotel tomatoes canned
- 2 Tablespoons tomato paste
- 1 1/2 cups long grain white rice
- 2 cups cheddar cheese shredded
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
- Add black beans, corn, or chopped bell peppers to customize the skillet.
- Long grain white rice is recommended; instant rice can reduce cooking time.
- Brown rice is not suggested due to longer cooking time, which may affect texture.
- If using brown rice, cook separately then combine before adding cheese.
- Refrigerate leftovers in airtight containers for up to four days.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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