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This Mexican Beef and Rice Skillet is hearty, flavorful, and all made in one pan. With Tex-Mex flavors, tender rice, and plenty of protein, it’s the kind of weeknight recipe you’ll want to keep on repeat.
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If you’re like me, you love dinners that are quick to pull together but still feel hearty and satisfying. That’s exactly why this Mexican Beef and Rice Skillet is on repeat in my kitchen – it’s made with simple ingredients, cooks in one pan, and is always a family favorite. I love that the rice cooks right in the sauce, soaking up all those bold Tex-Mex flavors, so every bite is cozy and delicious.
If you’re a fan of one-pan meals, you might also enjoy my Egg Roll in a Bowl or check out my full Quick & Easy Dinner collection for more weeknight inspiration. And if Tex-Mex flavors are your thing, don’t miss my Beef Taco Bowl – another crowd-pleaser that comes together fast.
Whether you’re cooking on a busy weeknight or meal prepping ahead, this is one of those recipes you’ll come back to again and again.
Ingredients and Substitutions
This skillet comes together with simple pantry staples and fresh ingredients that pack in plenty of flavor. Here’s what goes into it:
- Olive oil – I usually reach for olive oil, but avocado oil works great too.
- Ground beef (90% lean or more) – I love the flavor of lean beef, but you can swap in ground turkey or chicken if that’s what you have on hand.
- Onion, garlic & red pepper – this combo builds such a flavorful base. Sometimes I add a green pepper too if I have one.
- Taco seasoning, salt & pepper – homemade taco seasoning works beautifully here, but your favorite store-bought blend is just fine.
- Tomato sauce & salsa – the salsa adds a pop of flavor. I usually go with a medium salsa, but you can pick mild if your family prefers less heat.
- Rice – parboiled rice is my go-to because it cooks quickly, but if you only have jasmine or long-grain rice, just add a few extra minutes of cook time. (See the Tips section for more info.)
- Beef stock – I like beef stock for richness, but chicken stock or even vegetable broth works if that’s what you have.
- Black beans – for extra protein, fiber, and heartiness. Pinto beans are a great substitute.
- Sweet corn – canned or frozen both work – I love the little bursts of sweetness they add.
For a full ingredients list with measurements, check the recipe card below.
How to Make Mexican Beef and Rice Skillet
- Brown the ground beef in a large skillet with olive oil.
- Add onion, garlic, red pepper, and seasonings. Cook 3 – 4 minutes until softened.
- Stir in tomato sauce, salsa, rice, and broth. Cover and simmer 20 minutes.
- Mix in black beans and corn. Cook 5 minutes more.
- Taste, adjust seasoning, and serve with your favorite toppings.
TIPS FROM NELI’S KITCHEN
Recipe Success Tips
- Choose the right rice: I recommend to use parboiled rice or rice that cooks in about 15 minutes, so the dish finishes in the right time. Regular long-grain or jasmine rice takes longer (closer to 20 minutes), so adjust the cook time and add extra broth if needed.
- Don’t pre-cook the rice: The rice cooks right in the skillet with the beef and broth- it soaks up all those savory flavors from the beef, salsa, and broth as it simmers.
- Keep an eye on the liquid: Every skillet can cook a little differently. If it looks too dry before the rice is fully tender, I just stir in a bit of broth or water – it keeps everything moist and flavorful.
- Keep the lid on: Once the rice starts cooking, cover the skillet and resist lifting the lid too often. This helps trap the steam so the rice cooks evenly.
- Season to taste: Taco seasoning blends can vary a lot. I always give it a quick taste at the end and adjust with a little more salt, pepper, or seasoning if needed.
How to Serve
This skillet is hearty and satisfying on its own, but you can make it feel special with a few extras:
- Toppings bar: Set out bowls of shredded cheese, avocado slices, fresh cilantro, sour cream, and lime wedges so everyone can customize their own plate.
- On the side: Pair it with warm tortillas or tortilla chips for scooping, or add a simple green salad for balance.
- Make it a spread: Serve alongside favorites like Homemade Guacamole, Tomato Avocado Cucumber Salad or Mexican Street Corn Salad for a full Tex-Mex dinner.
Flavor Variations
I love how flexible this Mexican Beef and Rice skillet is – you can easily tweak it to fit your family’s tastes or what’s in your pantry.
- Veggie-loaded: Toss in zucchini, spinach, or mushrooms along with the peppers for extra nutrition.
- Cheesy twist: Stir in a cup of shredded cheddar or Monterey Jack at the end until melted.
- Lighter version: Use ground turkey or chicken instead of beef.
- Meatless option: Skip the beef and double the beans or add lentils for a vegetarian skillet.
- Spicy kick: Add chopped jalapeños or a pinch of red pepper flakes when cooking the beef.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently on the stove or in the microwave with a splash of broth or water to keep the rice from drying out.
- Freeze: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
More One Pan Dinner Recipes
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Mexican Beef and Rice Skillet
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Ingredients
- 1 tablespoon olive oil
- 1 lb ground beef, 90% lean or more
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 red pepper, diced
- 1 tablespoon taco seasoning
- salt & pepper , to taste
- 1 ½ cups tomato sauce
- 1 cup salsa
- 1 cup rice, see notes
- 2 cups beef stock, or more if it seems dry
- 15 oz black beans , (1 can)
- ½ cup sweet corn, canned OR frozen
- Optional toppings: Shredded cheese, lime wedges, sour cream, chopped tomatoes, cilantro, avocado, tortilla chips
Instructions
- Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink. Drain excess fat if needed.
- Stir in the onion, garlic, red pepper, taco seasoning, salt, and pepper. Cook for 3–4 minutes, until the vegetables are softened and fragrant.
- Add the tomato sauce, salsa, rice, and broth. Stir well, bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until the rice is tender and most of the liquid is absorbed.
- Stir in the black beans and corn. Cook uncovered for 5 more minutes, until everything is heated through and combined.
- Taste and adjust seasoning if needed. Serve warm with your favorite toppings like shredded cheese, avocado, cilantro, or sour cream.
Notes
- Choose the right rice: I recommend to use parboiled rice or rice that cooks in about 15 minutes, so the dish finishes in the right time. Regular long-grain or jasmine rice takes longer (closer to 20 minutes), so adjust the cook time and add extra broth if needed.
- Don’t pre-cook the rice: The rice cooks right in the skillet with the beef and broth- it soaks up all those savory flavors from the beef, salsa, and broth as it simmers.
- Keep an eye on the liquid: Every skillet can cook a little differently. If it looks too dry before the rice is fully tender, I just stir in a bit of broth or water – it keeps everything moist and flavorful.
- Keep the lid on: Once the rice starts cooking, cover the skillet and resist lifting the lid too often. This helps trap the steam so the rice cooks evenly.
- Season to taste: Taco seasoning blends can vary a lot. I always give it a quick taste at the end and adjust with a little more salt, pepper, or seasoning if needed.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
