Print

Skillet Mexican Beef and Rice Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 12 reviews

This Skillet Mexican Beef and Rice is a hearty, flavorful one-pan meal that combines seasoned ground beef, vegetables, rice, beans, and cheese for a comforting dinner perfect for busy weeknights. With layers of savory spices, fresh lime, and delicious toppings like avocado and Greek yogurt, it brings vibrant Mexican-inspired flavors to your table in under an hour.

Ingredients

Proteins & Vegetables

  • 1 pound ground beef or chicken
  • 1 yellow onion, chopped
  • 1 bell pepper, chopped
  • 1 can (14 ounce) black beans, drained
  • 2 cups spinach (optional)
  • 2 cups fresh or frozen corn

Grains & Seasonings

  • 1/4 cup taco seasoning
  • 3/4 cup long grain rice
  • 2 cups chunky red salsa
  • 2 cups water

Dairy & Toppings

  • 1 1/2 cups Mexican cheeses (cheddar, pepper jack, or colby jack blend)
  • Plain Greek yogurt (for serving)
  • Shredded lettuce or chopped cilantro (for garnish)
  • Chopped scallions (for garnish)
  • Cubed or sliced avocado (for garnish)
  • Fresh limes (for serving)

Instructions

  1. Preheat and Cook Meat and Vegetables: Preheat the oven to 425°F. In a large oven-safe skillet, cook the ground beef or chicken along with the chopped onion and bell pepper over medium heat. Add the taco seasoning and break up the meat as it cooks. Continue cooking for about 10 minutes until the meat is browned and the vegetables have softened.
  2. Add Rice and Combine Ingredients: Stir in the long grain rice, then add the chunky red salsa, drained black beans, spinach if using, and the corn. Pour in 2 cups of water and bring the mixture to a boil over medium-high heat.
  3. Simmer on Low Heat: Once boiling, place a lid on the skillet and reduce the heat to the lowest setting. Allow the rice mixture to simmer for about 15 minutes until most of the liquid has been absorbed but the rice is not completely dry.
  4. Melt Cheese in Oven: Remove the skillet from the heat and evenly sprinkle the Mexican cheese blend over the top. Transfer the skillet to the preheated oven and bake for 10 minutes, or until the cheese is fully melted and bubbly.
  5. Serve with Toppings: Remove the skillet from the oven and serve the beef and rice topped with plain Greek yogurt, cubed or sliced avocado, shredded lettuce or chopped cilantro, chopped scallions, and plenty of fresh lime wedges. Enjoy this vibrant, savory dish warm.

Notes

  • You can substitute ground chicken with ground turkey or beef depending on preference.
  • For a vegetarian version, omit the meat and add extra beans or vegetables.
  • If you prefer spicier food, add jalapeños or extra taco seasoning.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To make the dish gluten-free, ensure the taco seasoning is gluten-free.

Find it online: https://simpleplatter.com/skillet-mexican-beef-and-rice-recipe/