Super Easy Mexican Beef and Rice Skillet

Weeknights can be hectic, and the last thing I want to do after a long day is spend hours in the kitchen. That’s exactly why this Super Easy Mexican Beef and Rice Skillet has become one of my go-to meals. It’s hearty, packed with flavor, and comes together in one skillet—meaning minimal cleanup and maximum satisfaction. The combination of well-seasoned ground beef, fluffy rice, beans, corn, and melty cheese is just pure comfort in a pan.

I’ve made this dish so many times I could probably cook it with my eyes closed. What I love most is how customizable it is—toss in whatever veggies you have on hand, adjust the spice level to your liking, and even swap the protein if needed. It’s family-friendly, budget-friendly, and downright delicious. Whether you’re looking for an easy dinner idea or a crowd-pleasing potluck dish, this one ticks all the boxes.

---

Why You’ll Love This Super Easy Mexican Beef and Rice Skillet

• One-skillet magic – less mess, more flavor.
• Ready in 30 minutes, making it perfect for busy weeknights.
• Packed with protein and fiber, it’s filling and satisfying.
• Loaded with classic Tex-Mex flavors like cumin, chili powder, and garlic.
• Endlessly adaptable – perfect for picky eaters or what’s in your pantry.
• Great for leftovers – it reheats like a dream.

---

What Kind of Ground Beef Should I Use?

For the best texture and flavor, I like using lean ground beef, typically 85% lean and 15% fat. It gives enough richness without making the skillet greasy. If you’re watching your fat intake, go for a leaner mix like 90/10. Just make sure to drain any excess fat after browning to keep the dish balanced. If you prefer more flavor depth, an 80/20 mix works too—just adjust seasoning slightly since more fat can mellow the spices.

---

Options for Substitutions

One of the best things about this recipe is how flexible it is. You can tweak it based on what you have or dietary needs:

• Ground Turkey or Chicken – A lighter option, still full of flavor.
• Vegetarian Version – Skip the meat and double up on black beans or add lentils.
• Brown Rice or Quinoa – Swap for white rice if you want more fiber or a nuttier taste.
• Dairy-Free – Use a plant-based shredded cheese or skip cheese altogether.
• Low-Carb Option – Replace rice with cauliflower rice and reduce the corn.
• Spice Adjustments – Add chipotle, hot sauce, or jalapeños for extra heat, or keep it mild for kids.
• Extra Veggies – Zucchini, spinach, mushrooms, or whatever needs using up in your fridge can be thrown in.

---

Ingredients for This Super Easy Mexican Beef and Rice Skillet

Ground Beef
The base of the dish—savory, protein-rich, and filling. It gives the dish a hearty texture and rich flavor that ties everything together.

Cooked Rice
I usually use leftover white rice, but any rice works. It absorbs the spices and juices beautifully, making the whole skillet comforting and cohesive.

Black Beans
They add fiber, protein, and a creamy bite that balances the meat and rice perfectly.

Corn Kernels
Sweet and juicy, corn adds color and a nice pop of texture to contrast with the other ingredients.

Diced Tomatoes
Canned or fresh, they bring moisture, acidity, and brightness to balance the richness of the beef.

Bell Peppers
I like a mix of red and yellow for sweetness and crunch. They also add great color and nutrients.

Onion & Garlic
The flavor base. They build that classic savory Mexican aroma and add depth to every bite.

Taco Seasoning or Spices (Chili Powder, Cumin, Paprika)
Essential for that bold Tex-Mex flavor. You can use store-bought taco seasoning or mix your own.

Shredded Cheese
Melted on top for a gooey, irresistible finish. I like cheddar or a Mexican blend.

Fresh Cilantro (optional)
Sprinkled over at the end, it brings a fresh, herby pop that brightens the entire dish.

Cherry Tomatoes (optional garnish)
Freshness and a juicy contrast—especially nice if you’re serving this with chips.

---

Step 1: Brown the Ground Beef

Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if needed.

---

Step 2: Add Aromatics

Stir in the diced onion and garlic. Sauté for 2–3 minutes until the onion becomes translucent and fragrant.

---

Step 3: Season Everything

Sprinkle in the taco seasoning (or your homemade blend of chili powder, cumin, paprika, salt, and pepper). Stir well to coat the beef and onion mixture in the spices.

---

Step 4: Add Veggies and Beans

Toss in the diced bell peppers, black beans, corn, and diced tomatoes (with their juices). Stir to combine and let simmer for 5–7 minutes so the flavors meld.

---

Step 5: Mix in the Rice

Add the cooked rice to the skillet, stirring until everything is evenly distributed and heated through.

---

Step 6: Add Cheese and Cover

Sprinkle shredded cheese over the top of the skillet. Cover with a lid and let sit for 2–3 minutes, or until the cheese is melted and gooey.

---

Step 7: Garnish and Serve

Remove from heat. Garnish with chopped cilantro and halved cherry tomatoes if desired. Serve hot right from the skillet.

---

How Long to Cook the Super Easy Mexican Beef and Rice Skillet

From start to finish, this dish takes about 25 to 30 minutes total:

• Browning the beef: 6–8 minutes
• Sautéing the aromatics and adding spices: 2–3 minutes
• Simmering with veggies and beans: 5–7 minutes
• Warming the rice and melting cheese: 5–7 minutes

It’s a true 30-minute meal that doesn’t compromise on flavor or comfort.

---

Tips for Perfect Super Easy Mexican Beef and Rice Skillet

• Use cold or day-old rice – Freshly cooked rice can get mushy. Leftover rice holds its shape and texture better.
• Taste as you go – Adjust seasoning as you add ingredients. Some taco seasoning mixes are saltier than others.
• Let it simmer – Giving everything a few minutes to simmer helps the flavors blend and develop richness.
• Don’t overcook the veggies – Keep bell peppers slightly crisp to add texture contrast.
• Use a large enough skillet – You need space to stir everything without spilling. A 12-inch deep skillet or sauté pan works best.
• Layer the cheese last – Melting it on top rather than mixing it in gives you those gooey, stringy bites everyone loves.
• Garnish for freshness – A handful of cilantro or a squeeze of lime brightens up the whole dish before serving.

---

Watch Out for These Mistakes While Cooking

• Using uncooked rice – This recipe relies on pre-cooked rice. Adding raw rice will throw off both the texture and the timing.
• Skipping the seasoning – Under-seasoned meat will make the whole skillet taste flat. Spice is key here!
• Adding too much liquid – Tomatoes and veggies add moisture; don’t add extra broth unless you want a soupier dish.
• Overcrowding your skillet – If your pan is too small, the ingredients won’t cook evenly. Use a large skillet to give everything room.
• Burning the garlic – Add it after the onion starts to soften to avoid bitter, burnt garlic.
• Using high heat at the end – Once the rice is in, reduce the heat to avoid burning the bottom.
• Skipping the cover when melting cheese – Covering helps trap heat so the cheese melts evenly and quickly.

---

What to Serve With Super Easy Mexican Beef and Rice Skillet?

Tortilla Chips

Scoop the skillet mixture right up like a chunky dip—perfect for casual dinners or game night.

Guacamole or Sliced Avocado

A creamy side that balances the bold spices with richness and freshness.

Sour Cream or Greek Yogurt

Adds a cool, tangy element that pairs perfectly with the warm spices.

Fresh Salsa or Pico de Gallo

A spoonful of freshness to cut through the hearty skillet.

Cornbread or Warm Flour Tortillas

For soaking up every last flavorful bite.

Simple Green Salad

A crisp, clean counterbalance to the rich and savory main dish.

Mexican Street Corn (Elote)

Sweet, smoky, and creamy—this side is practically made for this meal.

Lime Wedges

A spritz of lime at the end brings out every layer of flavor.

---

Storage Instructions

This dish stores beautifully, making it perfect for meal prep or leftovers.

• Refrigerator: Let the skillet cool completely, then store in an airtight container for up to 4 days.
• Freezer: Scoop portions into freezer-safe bags or containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm in the microwave or on the stovetop over low heat. Add a splash of water or broth if it seems dry, and stir occasionally until heated through.

It’s just as flavorful the next day—if not better!

---

Estimated Nutrition (Per Serving — about 1½ cups)

• Calories: 420
• Protein: 26g
• Fat: 17g
• Saturated Fat: 7g
• Carbohydrates: 38g
• Fiber: 6g
• Sugar: 4g
• Cholesterol: 60mg
• Sodium: 720mg

Note: Nutrition values are estimates and can vary based on brands and substitutions.

---

Frequently Asked Questions

Can I make this dish ahead of time?

Absolutely. You can make the entire skillet a day or two in advance. Just reheat on the stove or microwave when ready to serve.

Can I use brown rice instead of white rice?

Yes! Brown rice adds a nutty flavor and extra fiber. Just make sure it’s fully cooked before adding to the skillet.

Is this dish spicy?

It has mild heat from the taco seasoning, but you can easily adjust it. Use mild seasoning or add hot sauce or jalapeños if you want it spicier.

Can I make this vegetarian?

Definitely. Skip the ground beef and double up on beans or add sautéed mushrooms or lentils for a meaty texture.

What type of cheese works best?

A shredded Mexican blend, cheddar, Monterey Jack, or pepper jack all melt well and add great flavor.

Can I cook this in a Dutch oven instead of a skillet?

Yes, a Dutch oven works perfectly—just make sure it’s wide enough to allow even cooking and easy stirring.

Do I need to cover the skillet while cooking?

Only at the end when melting the cheese. Covering helps it melt evenly and quickly.

How do I make it more filling or stretch it for a crowd?

Add an extra can of beans, more rice, or serve it with tortillas and toppings buffet-style for a DIY taco night.

---

Conclusion

This Super Easy Mexican Beef and Rice Skillet is everything I want in a weeknight dinner—quick, comforting, and completely satisfying. It delivers bold flavor with minimal fuss and adapts beautifully to whatever you’ve got on hand. Whether you’re feeding picky eaters, meal prepping for the week, or just want something hearty and delicious on the table fast, this recipe is a keeper.

Serve it straight from the pan, dress it up with toppings, or stuff it in tortillas for a taco twist. However you serve it, it’s guaranteed to be a hit.

---

Print