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Mexican beef and rice skillet made with ground beef, black beans, corn, tomatoes, and melted cheese for a flavorful one-pan dinner. This easy recipe is perfect for weeknight meals, meal prep, or family gatherings.

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
1 (10 oz) can Rotel diced tomatoes with green chilis (with juices)
1 (15 oz) can black beans, drained and rinsed
1 cup corn (frozen, thawed, or canned and drained)
¾ cup jasmine rice, rinsed and drained
2 cups low-sodium chicken stock
2 cups shredded Mexican cheese blend (Colby Jack, or equal parts mozzarella and cheddar)

Optional Garnish: chopped cilantro, sliced avocado, sour cream, salsa, or your favorite taco toppings

Instructions

Heat olive oil in a large skillet over medium heat. Add the ground beef and cook for about 3 minutes, breaking it apart with a spatula until no longer pink.
Add the diced onion and sauté for 3–4 minutes, until softened. Stir in the garlic and cook for 30 seconds, until fragrant.
Mix in the taco seasoning. Stir well to coat the beef.
Add the Rotel tomatoes (with juices), black beans, corn, and rinsed rice. Stir to combine.
Pour in the chicken stock and add salt. Bring to a gentle boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 15 minutes, or until rice is fully cooked.
Turn off the heat. Sprinkle cheese evenly over the mixture, cover again, and let rest for 5 minutes until the cheese is melted.
Garnish with cilantro or toppings of choice before serving.

Why You’ll Love This Recipe

One-pan meal that’s quick and convenient.
Packed with bold flavors from taco seasoning and Rotel tomatoes.
Family-friendly comfort food with a hearty, cheesy finish.
Easy to customize with your favorite ingredients.

Tips

Use a tight-fitting lid to ensure the rice cooks properly.
Rinse rice before cooking to prevent excess starch and stickiness.
Adjust taco seasoning based on your spice preference.
For a creamier texture, stir in a spoonful of sour cream before serving.

Variations and Substitutions

Protein swap: Use ground turkey, chicken, or sausage instead of beef.
Rice options: Swap jasmine rice with basmati, long-grain, or brown rice (adjust cooking time for brown rice).
Spicy kick: Add diced jalapeños or extra chili powder.
Low-carb option: Substitute rice with cauliflower rice, reducing chicken stock to ½ cup.

FAQs

Can I make this ahead of time?
Yes, this dish reheats well. Store in the refrigerator for up to 3 days.

Can I freeze Mexican beef and rice skillet?
Yes, cool completely, then freeze in airtight containers for up to 2 months. Reheat on the stove with a splash of broth.

Can I use instant rice?
Yes, reduce cooking time and liquid slightly if using instant rice.

Serving

Serve this skillet dish warm with toppings like avocado, salsa, jalapeños, or sour cream. It pairs well with warm tortillas, tortilla chips, or a side salad.

Suggestions

Great for meal prep—divide into portions for quick lunches.
Turn leftovers into burrito or taco fillings.
Top with crushed tortilla chips for a crunchy twist.