Mexican Beef and Rice Skillet Recipe
User Reviews
5
-
Prep Time
7 mins
-
Cook Time
23 mins
-
Total Time
30 mins
-
Servings
6 servings
-
Calories
586 kcal
-
Course
Main Course, Dinner
-
Cuisine
Mexican
Mexican Beef and Rice Skillet Recipe
Description
The recipe starts by browning ground beef with diced onions and garlic, layering in taco seasoning for warmth and depth. Adding canned tomatoes with green chilis introduces a subtle heat and acidity that complements the savory meat. Black beans and corn contribute texture and mild sweetness, while jasmine rice cooks through by simmering in chicken stock, soaking up the sauce's flavors.
After the rice is tender, a blend of Mexican cheeses is sprinkled over the top and melted with the skillet covered, creating a gooey, cheesy crust that ties the ingredients together. The dish balances rich beef with fresh and canned vegetables, delivering a satisfying combination of savory, spicy, and creamy components.
It can be served as a stand-alone meal or accompanied by taco toppings such as diced avocado, sliced olives, fresh tomatoes, sour cream, or jalapeños for personalized flavor enhancements. Garnishing with cilantro adds a fresh herbal note that brightens the dish.
This skillet meal comes together quickly and invites flexibility in spice level and toppings, making it practical for casual weeknight dinners.
Ingredients
- 1 Tbsp olive oil
- 1 lb ground beef 80/20 or 85/15
- 1 onion diced, medium
- 2 garlic minced, cloves
- 4 Tbsp taco seasoning
- ½ tsp salt or to taste, fine sea salt
- 10 oz diced tomatoes and green chilis Original, canned Rotel brand
- 1 black beans drained and rinsed, canned
- 1 cup corn rinsed-frozen or canned
- ¾ cup jasmine rice rinsed and drained
- 2 cups chicken stock low-sodium
- 2 cups Mexican cheese Colby jack, or equal parts mozzarella and cheddar
Instructions
- Heat 1 Tbsp oil in a large skillet over medium heat, and then add the ground beef. Sauté, breaking it apart with a spatula just until it’s no longer pink, about 3 minutes.
- Add chopped onion and sauté until the onion is softened, another 3-4 minutes. Add garlic and cook for 30 seconds, until fragrant.
- Add taco seasoning and stir to combine.
- Add Rotel tomatoes with their juices, black beans, corn, and rice. Stir to combine.
- Add 2 cups chicken stock and salt, and bring to a light boil. Reduce the heat to a simmer. Cover with a tight-fitting lid and simmer on low for 15 minutes or until the rice is done cooking. Turn off the heat.
- Open the lid, sprinkle on the cheese, then cover and let it rest for 5 minutes until the cheese is melted.
- Garnish with cilantro before serving, or use your favorite taco toppings*.
Notes
- Personalize with optional taco toppings like avocado, sour cream, jalapeños, or pico de gallo for added flavor and texture.
- Use drained and rinsed canned black beans and corn to prevent excess moisture in the skillet.
- Cover and rest after adding cheese to fully melt and blend flavors before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 586 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 586kcal | 29% |
| Carbs | 36g | |
| Protein | 32g | 64% |
| Fat | 35g | 54% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 107mg | 36% |
| Sodium | 764mg | 32% |
| Potassium | 607mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 631IU | 13% |
| Vitamin C | 10mg | 11% |
| Calcium | 349mg | 35% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
