Welcome to Easy Dinner Street with this One Skillet Mexican Beef and Rice.
Serve this hearty dinner with all the taco toppings like Pico de Gallo, Guacamole and Salsa!
This quick and easy ground beef recipe comes together in under 30 minutes.
The best part… we’re only using ONE PAN to make it all happen.
Mexican Beef and Rice Skillet
Cooking the ground beef and rice together make the rice extra flavorful, while the ground beef becomes extra tender as well.
Ingredients Needed:
Here’s the basic list of ingredients you’ll need in order to make this Mexican Beef and Rice Skillet. As always, you can find the full list of ingredients in the recipe card below.
- Onion
- Ground Beef – use a lean ground beef if possible
- Taco Seasoning – my homemade taco blend is amazing!
- Diced Tomatoes – from the can (juices and all)
- Fire Roasted Corn – from a can (or frozen corn will work too)
- Beef Broth – low sodium
- Colby Jack Cheese – or a Mexican cheese blend
How To Make Mexican Beef and Rice
This recipe comes together so quick, you’ll be making it a few times a month!
BROWN GROUND BEEF Cook the ground beef and onion in a skillet until it’s no longer pink. Drain any fat and then season with the taco seasoning.
ADD TOMATOES, CORN, AND RICE Stir in the diced tomatoes, corn kernels, rice and beef broth and mix until combined. Bring the mixture to a small boil, then reduce the heat to a small simmer, cover and continue cooking until the rice is tender.
TOP WITH CHEESE Fluff the rice mixture with a fork once it’s cooked through, cover the beef and rice with cheese and then cover again, until the cheese is melted.
Tips and Variations
The best thing about recipes like this is that they are easily adaptable to different variations. Here are some easy swaps and tips to try…
- You can swap brown rice in place of white rice, however, brown rice does need more liquid and more time to cook fully. So increase the beef broth to 2 1/2 cups and increase the cook time until the rice is nice and tender.
- Cauliflower rice? Yes! You can make this recipe a low-carb dinner by simply swapping out the white rice for 3 cups of cauliflower rice at the very end. Skip the beef broth altogether.
- Try using ground turkey in place of the ground beef for a lighter version.
- Add a can of drained black beans or pinto beans to amp up the fiber!
What To Serve with Mexican?
This recipe for Mexican Beef and Rice is one that I would usually serve with just a side of steamed broccoli, carrots or a garden salad. But if you’re looking for the full experience, here are some of my favorite Mexican side dishes to pair with this one-skillet dinner.
- Instant Pot Refried Beans
- Crispy Baked Chicken Taquitos
- Restaurant Style Salsa
- Creamy Mexican Corn Salad
More One Pan Dinners with Ground Beef
I’m such a sucker for one pan dinners with ground beef because they’re quick, easy and my family always digs them. Here are some more tasty recipes I think you should try…
- Ground Beef Stroganoff
- Easy Korean Ground Beef
- Italian Beef and Pasta Skillet
- Easy Cheeseburger Pasta
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Mexican Beef and Rice Skillet
Ingredients
- 1/2 onion, diced
- 1 lb. ground beef
- 1/4 cup taco seasoning, 1 or 2 of the packets
- 14 oz diced tomatoes, undrained
- 1 cup fire roasted corn kernels, drained
- 3/4 cups white long grain rice, uncooked
- 2 cups beef broth
- 1 1/2 cup colby jack cheese, shredded
Taco toppings:
- Sour Cream
- Diced Avocado
- Sliced Black Olives
- Chopped Cilantro
- Salsa
Instructions
- Cook the onion in a large skillet over medium heat for 1 to 2 minutes, then add the ground beef, using a wooden spoon to break up and crumble. Cook until no longer pink. Drain and discard fat. Return skillet to heat.
- Add the taco seasoning, diced tomatoes, corn kernels, rice and beef broth, stir until combined. Bring to a small boil, reduce heat to a simmer and cover. Cook for 20 minutes, stirring at 10 minutes.
- Stir and top with the shredded cheese. Cover and cook on low for an additional 3 minutes or until cheese is melted. Top with the taco toppings of your choice! Enjoy!
Video
Notes
You can also add a 1/2 cup of rinsed and drained black beans to the skillet before covering to cook if desired.
Nutrition
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This is very good and so easy! Thanks for a great recipe!m
Absolutely delicious!!! I substituted ground turkey for the beef and we devoured this dish!!!
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And this looks So YUMMY ! love to try to make this at home 🙂 and thank you for sharing this God bless you 🙂
How many calories per serving? Thanks!
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Could you substitute black beans instead of the corn?
Definitely! I would drain and rinse them first.
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Great recipe. Use long grain rice and it didn’t get completely cooked in 20 minutes so I put the skillet in the oven at 350′ for an additional 20 minutes. Turned out perfectly. Thanks for the recipe.
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Any way keep up wrinting.
Can I use Cauliflower in place of the rice?
it is very yummy i have tried it thank you for posting
How many servings does this make?
Can i use brown rice??
Yup!
Aww mouthwatering, the recipe is so good and the ingredients are very healthy
Delicious!!! I just love a simple packed with flavour one pan dish!! This ticked all the boxes. I did add red capsicum & the black beans for extra veg.
Thankyou!
Great recipe. My husband says it’s a keeper. Used long grain rice and it didn’t get completely cooked in 20 minutes so I put the skillet in the oven at 350′ for an additional 20 minutes. Turned out perfectly. Thanks for the recipe.
I have to say this was slamming!!! I usually just look at a recipe, print it and never make it but happy I didn’t with this one. The only thing is I had to cook it double the time as the rice wouldn’t cook but now I know how to perfect it for next time. Yum, yum, yum as I am eating some now as leftovers for lunch!
So glad you enjoyed it Nadira! 🙂
Wow, these are all dishes looking so nice, i have more craze to about eating all these dishes. i am very impressed with this blog. Right job
Can you cook this with out the rice I’m on low carb
Of course! You would want to omit the beef broth and probably drain most of the juice from the tomatoes and corn before adding them to the skillet. I would let the mixture simmer for just a few minutes to heat through before adding the cheese. 🙂
I am making this now. It is very watery. Is is supposed to be?
my rice wouldn’t cook so I did mines for like 45 minutes instead of 20 and it wasn’t watery at all… may want to try cooking it longer next time.
It will have a lot of liquid in there until the rice gets cooked through. The rice will absorb all the liquid. 🙂
Do you think I could freeze this….before I add the cheese and toppings? I was thinking of freezing it in individual serving size containers for my daughter to take to work. I can’t wait to try it
How many does this recipe serve?
I’d say 4 to 6 people. 🙂
Can I use instant rice? I just have it on hand!h
Never mind read the one above !
This looks so great. Can I use minute rice?
I think minute rice would work. Just watch it, as it will definitely cook faster! 🙂
Have you ever tried with minute rice?
Minute Rice would not be a good substitution in this recipe.
W. I. N. N. E. R.!!!! Thank you so much!
A.W.E.S.O.M.E.!!! So glad you loved it! 🙂
Just made this and it’s a hit! Thanks so much for posting!
Awesome! Thanks for sharing Sylvia! 🙂
This was so good! My family (even my picky kids) really liked it. Thank you so much for sharing!
My kids totally love this skillet too! So glad you enjoyed it Sally! 🙂