This Mexican Beef and Rice Skillet brings comfort, flavor, and practicality together in one sizzling pan. It’s the kind of dish that helps you wrap up a hectic day with something hearty, warm, and simple. Perfect for anyone who wants to feed the crew fast without skimping on taste. When I first threw this together, I was staring at ground beef and leftover rice and wondering if I could make dinner without dirtying every dish in the kitchen. That night, a one-pan wonder was born. It’s now one of our go-to skillet dinner recipes, especially on weeknights when energy is low, and the kids are circling the kitchen like hungry wolves. It’s loaded with beef, rice, corn, salsa, and melty cheese — and it tastes like something you slow-cooked all day, only it takes just 30 minutes. Whether you’re into beef skillet recipes, chicken skillet recipes, or even sneaking in some breakfast skillet recipes for dinner (guilty), this one checks all the boxes. So grab a skillet and get cooking — I promise, this one’s a keeper.

1) Key Takeaways
2) Easy Mexican Beef and Rice Skillet Recipe
3) Ingredients for Mexican Beef and Rice Skillet
4) How to Make Mexican Beef and Rice Skillet
5) Tips for Making Mexican Beef and Rice Skillet
6) Making Mexican Beef and Rice Skillet Ahead of Time
7) Storing Leftover Mexican Beef and Rice Skillet
8) Try these Main Course recipes next!
9) Mexican Beef and Rice Skillet Recipe
10) Nutrition

1) Key Takeaways

This beef skillet recipe uses everyday pantry staples
Everything cooks in one pan for quick prep and cleanup
Flexible enough to use chicken, turkey, or even tofu
Cheesy topping adds comfort and richness

2) Easy Mexican Beef and Rice Skillet Recipe

When I need something hearty but my brain’s clocked out for the day, I reach for this Mexican Beef and Rice Skillet. It’s one of those beef skillet recipes that saves dinner when life’s running late. The ground beef cooks quickly and soaks up flavor fast. The rice finishes right in the pan, no draining required, which means fewer dishes and more couch time.

Think of it as the slightly spicy, cheesy comfort food cousin of a taco night. You toss in beans, corn, salsa, and call it a day. I mean, who doesn’t want to use fewer bowls while still getting full bellies and happy faces around the table? This skillet checks all the right boxes if you’re hunting for skillet dinner recipes with punch.

It’s the kind of dish that works any day of the week. I’ve even reheated it for lunch after tossing in a fried egg, which almost took it into breakfast skillet recipes territory. It holds up beautifully and somehow tastes even better the next day. Let’s get into the meat of this, shall we?

3) Ingredients for Mexican Beef and Rice Skillet

Lean Ground Beef: Go with a pound of 85/15 or 90/10 ground beef. It browns quickly, has enough fat for flavor, and forms the savory base of this recipe beef lovers always enjoy.

Onion: Half of a medium onion, diced. This adds sweetness and depth when sautéed with the beef.

Garlic: Just one clove, minced. It’s small but mighty, and it wakes up the entire pan with aroma.

Cumin and Chili Powder: Half a teaspoon of each brings a soft heat and warmth without overpowering the other ingredients.

Salt and Pepper: Start with a quarter teaspoon each and adjust to taste. Every spoonful should feel seasoned, not salty.

White Rice: Long grain and uncooked. It absorbs the salsa and broth as it cooks, pulling in all those flavors as it softens.

Black Beans: A 15-ounce can, drained and rinsed. They add texture and make the dish more filling.

Corn: Sweetness and crunch come from one drained can. You could use frozen corn if that’s what’s on hand.

Salsa: Chunky salsa adds acidity, flavor, and color. Choose your heat level here. Mild, medium, or go wild.

Chicken Broth: Use low-sodium broth, about two and a quarter cups. It hydrates the rice and builds depth.

Shredded Cheese: A cup and a half of a Mexican blend. Melty, stringy, salty goodness for the win.

Green Onions: Optional but pretty. Sprinkle on top for freshness and a little bite right at the end.

4) How to Make Mexican Beef and Rice Skillet

Step 1: In a large skillet, brown the ground beef with diced onion and garlic over medium heat. Stir often until the meat is fully cooked and the onion turns soft. If there’s extra fat in the pan, drain it off.

Step 2: Sprinkle the cumin, chili powder, salt, and pepper over the beef. Stir it all together so each bite gets seasoned evenly. Your skillet should smell pretty great by now.

Step 3: Add the rice, black beans, corn, salsa, and broth. Stir gently to mix everything without mashing the beans. Bring it all to a light boil.

Step 4: Drop the heat to low and cover with a lid. Let it simmer for about 18 to 20 minutes. Try not to peek too much. The rice needs that steam to get tender.

Step 5: Once the rice is soft and most of the liquid is gone, take the skillet off the heat. Scatter cheese across the top. Cover again and give it a few minutes to melt.

Step 6: Toss some chopped green onions on top if you’d like, then scoop and serve. Dinner’s done.

5) Tips for Making Mexican Beef and Rice Skillet

Let the rice do its thing. If you lift the lid every couple minutes, the steam escapes, and it won’t cook evenly. Be patient and let it simmer in peace.

If you’re switching proteins, like using ground chicken to turn this into one of your chicken skillet recipes, you might need to up the spices a bit. Chicken tends to need more help to stand out.

Cheese matters. Use a blend that melts easily, like Monterey Jack or cheddar. A dry cheese won’t give you that gooey top we’re after in most recipes dinner beef fans appreciate.

6) Making Mexican Beef and Rice Skillet Ahead of Time

This skillet holds up like a champ in the fridge. If you’re prepping it in advance, cook everything fully but leave the cheese off until you’re ready to reheat. That way, it doesn’t get rubbery.

You can portion it into containers for lunch throughout the week. It’s one of those recipes for beef that’s just as satisfying reheated.

Want to mix it up? Add a handful of chopped spinach before reheating, or stir in some sour cream for richness. The base stays solid, and you can tweak it without trouble.

7) Storing Leftover Mexican Beef and Rice Skillet

Use a tight-sealing container and tuck the skillet in the fridge. It’ll keep for up to four days without losing much texture or flavor.

Reheat it in the microwave or on the stovetop. Add a splash of broth or water to loosen it if it feels dry.

If you’re freezing it, let it cool first. Store in a freezer-safe bag and flatten it for easier thawing. Good for up to two months.

8) Try these Main Course recipes next!

9) Mexican Beef and Rice Skillet Recipe