Easy Mexican Ground Beef and Rice Skillet

Name: Easy Mexican Ground Beef and Rice Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 lb Ground Beef ((80/20 lean)); 1 Onion ((diced)); 4 cloves Garlic (minced); 4 tbsp Taco Seasoning; Salt ((to taste)); 1 (10 oz) can Rotel Diced Tomatoes with Green Chilis; 1 (15 oz) can Black Beans ((drained and rinsed)); 1 (15 oz) can Corn ((rinsed)); ¾ cup Jasmine Rice (rinsed and drained); 2 cups Chicken Stock; 2 cups Mexican Cheese ((blended cheese))

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If you’re looking for a quick and hearty dinner that the whole family will love, this Easy Mexican Ground Beef and Rice Skillet is a winner. It’s all made in one pan, so cleanup is easy, and it’s packed with flavor from seasoned beef, rice, tomatoes, and melty cheese. I love making this on busy weeknights because it’s ready in about 30 minutes and fills everyone up. Plus, you can top it with sour cream, avocado, or whatever your crew likes!

INGREDIENTS YOU’LL NEED:

1 lb Ground Beef (80/20 lean) – I use one pound of ground beef with a little fat (80/20) for flavor and richness.
1 Onion (diced) – One medium onion, chopped up small, adds great flavor and a little sweetness to the skillet.
4 cloves Garlic (minced) – I like using four fresh garlic cloves, minced up to give the dish a nice savory kick.
4 tbsp Taco Seasoning – I toss in about four tablespoons of taco seasoning for that classic Mexican flavor—store-bought or homemade works!
Salt (to taste) – Just a pinch or two of salt to bring everything together, depending on your taste.
1 (10 oz) can Rotel Diced Tomatoes with Green Chilis – I use one can of Rotel, with the juice, for a little spice and tomato flavor.
1 (15 oz) can Black Beans (drained and rinsed) – One can of black beans, rinsed to cut the extra salt and keep the dish hearty.
1 (15 oz) can Corn (rinsed) – A can of sweet corn, rinsed, adds some color and a touch of sweetness.
¾ cup Jasmine Rice (rinsed and drained) – I use ¾ cup of jasmine rice for a fluffy texture—make sure to rinse it first so it cooks evenly.
2 cups Chicken Stock – Two cups of chicken stock keep everything juicy and flavorful while the rice cooks.
2 cups Mexican Cheese (blended cheese) – I sprinkle in two cups of shredded Mexican cheese blend at the end—it melts perfectly and makes it super cheesy.

WHY YOUR FAMILY WILL LOVE THIS ONE-PAN MEXICAN SKILLET?

It all comes together in one pan, which means less mess for me and more time to relax with the family after dinner.
Everyone loves the bold flavors and cheesy topping—there’s never any arguing at the table when I make this.
It’s super filling, budget-friendly, and I can always toss in extras like peppers or swap things out based on what I’ve got in the fridge.

HOW TO PREPARE A 30-MINUTE CHEESY MEXICAN BEEF AND RICE SKILLET?

Time needed: 30 minutes

Cook the Beef and Onion:

In a large skillet over medium heat, cook the ground beef and diced onion together until the beef is browned and the onion is soft—about 5–7 minutes. Drain any excess grease.
Add Garlic and Seasoning:

Stir in the minced garlic and taco seasoning. Cook for another minute until it smells amazing. Add a little salt to taste.
Add the Tomatoes, Rice, and Stock:

Pour in the can of Rotel (do not drain), rinsed jasmine rice, and chicken stock. Stir everything together until well mixed. Bring the mixture to a light boil, then lower the heat, cover the skillet, and let it simmer for about 20–25 minutes. Stir once or twice to keep the rice from sticking, and cook until the rice is tender and most of the liquid is absorbed.
Add the Corn and Black Beans:

Add the canned corn and black beans and combine well. Cover and allow these ingredients to come up to temperature for a few minutes.
Add Cheese and Melt:

Once the rice is cooked, sprinkle the Mexican cheese blend evenly over the top. Cover the skillet again and let the cheese melt for 2–3 minutes.
Serve and Enjoy:

Scoop into bowls and serve hot. Top with sour cream, avocado, cilantro, or anything your family loves!

FAQ – FREQUENTLY ASKED QUESTIONS:

Do I drain the beef after browning?

Yes, especially if there’s a lot of grease. I just spoon it out or drain it off before adding the rest.

Do I have to rinse the rice?

Yep! I always rinse the rice to remove extra starch. It helps it cook more evenly and keeps it from getting gummy.

Do I need to cover the skillet while it cooks?

Yes! I always cover it so the rice cooks properly and soaks up all that yummy flavor.

How do I know when the rice is done?

I usually check it around the 20-minute mark. If it’s soft and most of the liquid is gone, you’re good to go.

Can I use leftover rice instead of raw rice?

I’ve done it! Just skip the chicken stock and stir in the cooked rice after everything else is heated through.

QUICK GROUND BEEF AND RICE TACO SKILLET RECIPE ADD-INS AND VARIATIONS:

Swap the meat – If I don’t have ground beef, I use ground turkey, chicken, or even leftover shredded rotisserie chicken.
Use different beans – I’ve swapped black beans with pinto or kidney beans and it still turns out delicious.
Make it spicier – Sometimes I stir in diced jalapeños or a little hot sauce if we’re craving more heat.
Change the cheese – If I’m out of Mexican blend, I use cheddar, pepper jack, or whatever shredded cheese I have.
Add more veggies – I love tossing in bell peppers, zucchini, or even spinach to sneak in some extra nutrition.
Make it low-carb – I’ve skipped the rice before and served the beef mixture over cauliflower rice or in lettuce wraps—it still hits the spot!

WHAT IS COMMONLY SERVED WITH EASY CHEESY MEXICAN SKILLET?

When I make this Mexican Ground Beef and Rice Skillet, I usually serve it with tortilla chips, salsa, or a simple green salad. It’s perfect for weeknights, game days, or easy get-togethers with friends. We like to pair it with iced tea, sparkling water with lime, or a cold beer for the grown-ups.

HOW DO YOU STORE AND REHEAT LEFTOVER MEXICAN GROUND BEEF STOVETOP CASSEROLE?

If I have leftovers, I just let everything cool down, then scoop it into an airtight container and pop it in the fridge. It keeps well for about 3 days, and the flavors actually get even better. When I’m ready to eat, I just reheat it in the microwave or on the stove with a splash of broth or water.

CAN LEFTOVER BEEFY MEXICAN SKILLET BE FROZEN FOR ANOTHER DAY?

When I want to freeze the leftovers, I let everything cool completely, then spoon it into freezer-safe containers or zip-top bags. I label them with the date and pop them in the freezer for up to 2 months. When I’m ready to eat, I just thaw it overnight in the fridge and reheat it on the stove or in the microwave.

LOOKING FOR MORE INCREDIBLE DINNER OPTIONS? TRY THESE!

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Simple Savory Oven-Baked Chicken Drumsticks: This recipe is the perfect combination of crispy skin, juicy meat, and bold, savory flavors that will have your family asking for seconds.

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