Easy Mexican Beef and Rice Skillet Recipe That Will Amaze

Alright, come on in, grab a cup of coffee! Today, we’re making something that’s a real staple in my house – a Mexican Beef and Rice Skillet recipe. Seriously, this dish has saved me on so many busy weeknights, I’ve lost count. I still remember the first time I tried making something similar. It was a Pinterest fail of epic proportions – the rice was mushy, the beef was bland, and honestly, the whole thing just tasted…sad. But I knew the concept was good – a one-pan meal? Yes, please! So, I tweaked and tinkered, and after a few (okay, maybe more than a few) attempts, I finally landed on this version of Mexican Beef and Rice Skillet recipe that my family absolutely devours.

What I love about this Mexican Beef and Rice Skillet recipe is how adaptable it is. You can throw in whatever veggies you have on hand, adjust the spice level to your liking, and even swap out the beef for ground turkey or chicken if you’re feeling adventurous. And the best part? It’s all cooked in one pan, which means fewer dishes to wash! Hallelujah! It’s become a family favorite because it’s hearty, flavorful, and, most importantly, quick and easy. I swear, some days I’m running around like a crazy woman, juggling work, school, and all the other things life throws at us. This Mexican Beef and Rice Skillet recipe is my secret weapon – a delicious, home-cooked meal that I can get on the table in under an hour.

I actually discovered this Mexican Beef and Rice Skillet recipe quite by accident. I was trying to recreate a dish I had at a local Mexican restaurant, but I wanted something even easier to throw together at home. Let’s just say the restaurant version involved a lot more steps and a lot more dishes. This is when I started to experiment with the one pan beef and rice idea. This Mexican Beef and Rice Skillet recipe is all about real, simple ingredients and flavors that everyone loves. My cooking philosophy is all about making delicious, wholesome food that’s accessible to everyone, no matter your skill level or how much time you have. And this Mexican Beef and Rice Skillet recipe embodies that perfectly. Now, are you ready to get cooking? I promise, this is one Mexican Beef and Rice Skillet recipe you’ll be making again and again!

Okay, let’s talk ingredients. Here’s what you’ll need to whip up this delicious Mexican Beef and Rice Skillet recipe. Don’t worry, it’s all pretty standard stuff – you probably have most of it in your pantry already!

• 1 pound ground beef: I always use 80/20 for my Mexican Beef and Rice Skillet recipe because it has great flavor and a little bit of fat helps keep everything moist. You can use leaner beef if you prefer, but you might need to add a little extra oil to the pan.
• 1 medium onion, chopped: Yellow or white onion works perfectly fine for this Mexican Beef and Rice Skillet recipe.
• 1 bell pepper, chopped: I like to use red or orange bell peppers for a little sweetness, but green works too.
• 1 (15-ounce) can black beans, rinsed and drained: Black beans are a must for that authentic Southwest flavor.
• 1 (15-ounce) can corn, drained: Adds a touch of sweetness and texture to the Mexican Beef and Rice Skillet recipe.
• 1 (10-ounce) can diced tomatoes and green chilies (like Rotel): This adds a little kick and some extra flavor. If you’re sensitive to spice, you can use regular diced tomatoes instead.
• 1 cup long-grain rice: I always use long-grain rice for my Mexican Beef and Rice Skillet recipe because it cooks up fluffy and separate. You can use brown rice if you prefer, but you’ll need to adjust the cooking time and liquid accordingly.
• 2 cups beef broth: Adds tons of flavor and helps cook the rice perfectly.
• 1 packet taco seasoning: My secret weapon for instant flavor! You can also make your own taco seasoning if you’re feeling ambitious, but honestly, the packet is just so easy for busy families making Mexican Beef and Rice Skillet recipe.
• 1 cup shredded cheddar cheese: Or Monterey Jack, or a Mexican blend – whatever cheese you like!
• Optional toppings: Sour cream, salsa, avocado, cilantro, green onions

Here’s a Mexican Beef and Rice Skillet recipe trick I learned from my grandma: Don’t skip the rinsing of the beans! Rinsing the canned beans really helps to remove some of the excess starch and sodium, which can make a big difference in the overall flavor of the dish. When making Mexican Beef and Rice Skillet recipe, you can find the best deals on canned goods at your local grocery store, especially during sales.

Storage Tip: If you have any leftover Mexican beef and rice, store it in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully in the microwave or on the stovetop. I always make extra of this cheesy mexican skillet on purpose just so I can enjoy it for lunch the next day! Now, let’s get cooking! This recipe is a winner because it’s quick, tasty, and satisfying – what more could you ask for?

Alright, friend, let’s get cooking! Don’t worry, this Mexican Beef and Rice Skillet recipe is super straightforward. I promise you can do it!

1. Brown the Beef: In a large skillet (I love using my cast iron skillet for this!), brown the ground beef over medium-high heat. Break it up with a spoon as it cooks. Once it’s browned, drain off any excess grease. This step is crucial for a great one pan beef and rice, trust me!
2. Sauté the Veggies: Add the chopped onion and bell pepper to the skillet with the beef. Cook until the vegetables are softened, about 5-7 minutes. Don’t worry if your Mexican Beef and Rice Skillet recipe vegetables start to brown a little – that just adds to the flavor!
3. Add the Flavor: Stir in the black beans, corn, diced tomatoes and green chilies, taco seasoning, and rice. Cook for 1 minute, stirring constantly, until the spices are fragrant. This is when your Mexican Beef and Rice Skillet recipe should start smelling amazing!
4. Simmer it All Together: Pour in the beef broth and bring to a boil. Once it’s boiling, reduce the heat to low, cover the skillet, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed. I learned the hard way with Mexican Beef and Rice Skillet recipe that peeking too often will let the steam escape and the rice won’t cook properly!
5. Cheese it Up: Remove the skillet from the heat and stir in half of the shredded cheese. Sprinkle the remaining cheese over the top of the skillet.
6. Melt the Cheese: Cover the skillet again and let it sit for a few minutes, or until the cheese is melted and gooey. If you want the cheese to be extra melty and bubbly, you can pop the skillet under the broiler for a minute or two, but watch it carefully so it doesn’t burn!
7. Serve and Enjoy: Garnish with your favorite toppings, like sour cream, salsa, avocado, cilantro, and green onions. Dig in and enjoy your delicious Mexican Beef and Rice Skillet recipe!

In my kitchen, Mexican Beef and Rice Skillet recipe usually takes about 45 minutes from start to finish. While the Mexican Beef and Rice Skillet recipe is cooking, I usually use that time to chop up the toppings, set the table, and maybe even sneak in a quick episode of my favorite show. Your Mexican Beef and Rice Skillet recipe should smell like a delicious combination of savory beef, fragrant spices, and slightly sweet vegetables. If you don’t have beef broth on hand, you can use chicken broth or even water in a pinch, but the beef broth really does add a lot of flavor. And here’s a family-tested Mexican Beef and Rice Skillet recipe shortcut: pre-chopped veggies! I know, I know, it’s not always cheaper, but sometimes the time saved is worth it.

This easy beef rice recipe is something that you can throw together really fast with very little ingredients!

Okay, so you’ve made this amazing Mexican Beef and Rice Skillet recipe…now what? Well, let me tell you, there are so many ways to enjoy this dish. My family loves this Mexican Beef and Rice Skillet recipe when I serve it with a dollop of sour cream, a spoonful of salsa, and a sprinkle of fresh cilantro. It’s the perfect combination of creamy, spicy, and fresh!

My go-to side dishes that pair with Mexican Beef and Rice Skillet recipe are a simple green salad or some warm tortillas. The salad adds a nice bit of freshness and the tortillas are perfect for scooping up every last bit of the delicious beef and rice. This Mexican Beef and Rice Skillet recipe is perfect for busy weeknights, potlucks, and even casual get-togethers with friends. It’s always a crowd-pleaser!

Presentation Tip: I like to serve this Mexican Beef and Rice Skillet recipe right in the skillet, topped with all the fixings. It looks so rustic and inviting! If you have extra Mexican Beef and Rice Skillet recipe, it’s great for meal prepping lunches for the week. Just portion it out into containers and you’re good to go! For a seasonal Mexican Beef and Rice Skillet recipe variation, try adding some roasted sweet potatoes or butternut squash in the fall. It adds a lovely sweetness and warmth to the dish. Friends always ask for this Mexican Beef and Rice Skillet recipe recipe when I make it for them. It’s just that good! It’s an upgrade from a southwest ground beef skillet, that’s for sure!

If you’re looking for another easy one-pan meal, be sure to check out my Texas Roadhouse Butter Chicken Skillet.

Alright, let’s tackle some of the most common questions I get about this Mexican Beef and Rice Skillet recipe. I’ve made this dish countless times, so I’ve definitely learned a few things along the way!

1. Can I use brown rice instead of white rice? Absolutely! You’ll need to adjust the cooking time and liquid. Brown rice typically takes longer to cook, so you’ll need to add more broth and simmer for a longer period of time. You know what I do when my Mexican Beef and Rice Skillet recipe calls for brown rice? I usually add about ½ cup more broth and simmer for about 45 minutes to an hour, or until the rice is tender and the liquid is absorbed.
2. Can I make this Mexican Beef and Rice Skillet recipe ahead of time? Yes! You can make it ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to serve, simply reheat it in the microwave or on the stovetop. Just add a splash of broth or water if it seems a little dry.
3. Can I freeze this Mexican Beef and Rice Skillet recipe? Yes, you can! Let it cool completely, then transfer it to a freezer-safe container. It will keep in the freezer for up to 2 months. When you’re ready to eat it, thaw it overnight in the refrigerator and then reheat it as directed above.
4. What if my rice is still crunchy after the cooking time? This usually means that there wasn’t enough liquid. Add another ½ cup of broth and continue to simmer until the rice is tender. I’ve done this many times with my Mexican Beef and Rice Skillet recipe!
5. Can I use ground turkey or chicken instead of ground beef? Absolutely! Just be sure to adjust the cooking time as needed. Ground turkey and chicken tend to cook a little faster than ground beef. My family loves this Mexican Beef and Rice Skillet recipe with ground turkey!
6. Can I add other vegetables to this dish? Of course! Feel free to add any vegetables you like. Some good options include zucchini, squash, carrots, and mushrooms. I sometimes add a can of drained and rinsed pinto beans to my Mexican Beef and Rice Skillet recipe for extra protein and fiber.
7. My Mexican Beef and Rice Skillet recipe is too spicy! What can I do? If it’s too spicy, you can add a dollop of sour cream or plain yogurt to each serving to cool it down. You can also add a little bit of sugar or honey to the skillet to help balance out the heat. I learned that lesson the hard way with my Mexican Beef and Rice Skillet recipe!

This Mexican Beef and Rice Skillet recipe isn’t just a recipe to me; it’s a symbol of those crazy, busy weeknights when I need something quick, easy, and satisfying to feed my family. It’s a hug in a bowl, a taste of home, and a reminder that even on the most hectic days, I can still put a delicious, home-cooked meal on the table.

My Mexican Beef and Rice Skillet recipe Pro Tips:

• Don’t overcrowd the pan: Overcrowding the pan will steam the beef instead of browning it, which will affect the flavor.
• Taste as you go: This is especially important when it comes to seasoning. Add more taco seasoning or salt and pepper to taste.
• Don’t be afraid to experiment: This recipe is very forgiving, so feel free to add your own personal touches.

Here are some Mexican Beef and Rice Skillet recipe variations I’ve tried with my family:

1. Cheesy Fiesta Skillet: Add a can of cream of mushroom soup and an extra cup of cheese for a super creamy and cheesy version. My kids absolutely love this one!
2. Spicy Southwest Skillet: Add a chopped jalapeno pepper or a pinch of cayenne pepper for an extra kick.
3. Vegetarian Skillet: Omit the beef and add more vegetables, such as black beans, corn, and zucchini.

My son loves the cheesy version, while my daughter prefers the spicier version. I encourage you to make this Mexican Beef and Rice Skillet recipe your own. Don’t be afraid to experiment with different ingredients and flavors to create a dish that your family will love. I hope that your Mexican Beef and Rice Skillet recipe cooking experience is as enjoyable and rewarding as mine has been. Remember, cooking is all about having fun and creating memories with the people you love. Now go on, get in the kitchen and whip up some magic! And if you’re looking for another one-pan wonder, my Pumpkin Wild Rice Soup is another favorite!

This Mexican Beef and Rice Skillet recipe is more than just a meal; it’s an invitation to gather around the table, share stories, and enjoy each other’s company. It’s a reminder that even the simplest of dishes can bring joy and comfort. So, go ahead, give this Mexican Beef and Rice Skillet recipe a try. I promise you won’t be disappointed!