Description
This Mexican Beef and Rice Skillet is a hearty, flavorful one-pan meal featuring seasoned ground beef, fragrant jasmine rice, black beans, corn, and diced tomatoes with green chilis, all cooked together and topped with melted Mexican cheese. Perfect for a quick, satisfying dinner with vibrant Tex-Mex flavors.
Ingredients
Scale
Main Ingredients
- 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
- 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
- 2 cups Mexican cheese, Colby jack, or equal parts mozzarella and cheddar
Instructions
- Brown the Beef: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground beef and sauté it, breaking it apart with a spatula, until it is no longer pink, approximately 3 minutes.
- Sauté Onion and Garlic: Add diced onion to the skillet and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
- Add Seasoning: Sprinkle in the taco seasoning and stir well to evenly coat the beef and vegetables.
- Add Vegetables and Rice: Pour in the Rotel diced tomatoes with their juices, drained black beans, corn, and rinsed jasmine rice. Stir everything together to combine.
- Simmer with Stock: Add 2 cups of low-sodium chicken stock and sea salt to the skillet. Bring the mixture to a light boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 15 minutes, or until the rice is tender and cooked through. Turn off the heat after cooking.
- Melt the Cheese: Remove the lid, sprinkle the cheese evenly over the skillet, then cover again. Let it rest for 5 minutes to allow the cheese to melt fully into the dish.
- Serve and Garnish: Garnish with fresh cilantro or your favorite taco toppings before serving for added flavor and texture.
Notes
- Optional Taco Toppings: diced avocado or guacamole, sliced black olives, diced fresh tomatoes, chopped green onion, pico de gallo or homemade salsa, sour cream, sliced jalapeños, lime wedges.
- Use low-sodium chicken stock to control salt levels, especially if adding salty toppings.
- For a vegetarian version, substitute ground beef with plant-based meat and use vegetable stock.
- Ensure rice is well rinsed to remove excess starch and prevent stickiness.
- This dish reheats well and makes excellent leftovers for next-day meals.
Keywords: Mexican beef skillet, beef and rice recipe, one-pan Mexican dinner, taco skillet, ground beef recipes, easy weeknight dinner