This Mexican Beef and Rice Skillet is loaded with ground beef, bell peppers, salsa, black beans, corn, and melted cheese. A Tex-Mex favorite!
Let me set the scene: It was a Tuesday. The kind of Tuesday that drags on forever, where everyone’s tired, hungry, and just a little cranky. I stared into my fridge, hoping for inspiration to magically appear, and instead found half a bell pepper, some salsa, and ground beef. Not exactly a promising start, right?
But then, I remembered a one-pan wonder I’d made ages ago—something quick, warm, and comforting that didn’t require a sink full of dishes afterward. So, I threw those ingredients together with some rice and a can of black beans, crossed my fingers, and hoped for the best.
And you know what? It worked. Like, really worked. My kids inhaled it, my husband kept sneaking bites straight from the skillet (who needs plates?), and I got to sit down with a warm meal and zero dinner complaints.
Now, this Mexican Beef and Rice Skillet has become our go-to for busy nights. It’s quick, hearty, and full of those bold Tex-Mex flavors that make your taste buds do a happy dance. Plus, it’s the perfect excuse to pile on all your favorite toppings—because who doesn’t love a little extra cheese or sour cream?
Why You’ll Love This Mexican Beef and Rice Skillet Recipe?
- It’s One-Pan Magic: Fewer dishes? Yes, please.
- Big Flavors, Zero Fuss: Taco seasoning, salsa, and cheese take this skillet to flavor-town.
- Family-Friendly: Everyone can make it their own with custom toppings.
- Fast and Easy: Ready in just 30 minutes—faster than delivery!
Ingredient Notes:
Here’s the scoop on why these ingredients work so well:
- Ground Beef: The backbone of the dish. You can use ground turkey or chicken too if that’s more your style.
- Bell Peppers: The red and yellow ones add sweetness and a little crunch.
- Parboiled Rice: The secret to perfectly cooked rice in a fraction of the time.
- Chunky Salsa: Use your favorite brand—it’s the main source of that bold Tex-Mex flavor.
- Black Beans: They add protein and make the dish extra hearty.
- Corn: A touch of sweetness that balances out all the savory flavors.
- Taco Seasoning: It’s like a flavor bomb in a jar—don’t skip it!
- Optional Toppings: Shredded cheese, sour cream, lime wedges, avocado… the sky’s the limit.
How To Make Mexican Beef and Rice Skillet?
Step 1. Start with the Sizzle
Grab your biggest skillet and heat up a tablespoon of olive oil over medium-high heat. Add the chopped onion and let it cook until it’s just starting to soften—about 2 minutes. Then, toss in the minced garlic and ground beef. Break it up as it browns and enjoy the amazing smell filling your kitchen.
Step 2. Veggie Time
Once the beef is browned and no longer pink, stir in the diced red and yellow bell peppers. Let them cook for a minute or two. They’ll keep a little crunch, which adds a great texture.
Step 3. Spice It Up
Now, add the tomato paste, taco seasoning, and a pinch of salt and pepper. Stir it all together and let it cook for about a minute. This step wakes up the spices and gives the dish that rich, bold flavor.
Step 4. Mix in the Goodies
Pour in the parboiled rice, broth, salsa, black beans, and corn. Stir everything together so the rice is evenly distributed. It’s starting to look like a fiesta in a pan, isn’t it?
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Step 5. Simmer Away
Bring the mixture to a simmer, then cover the skillet with a lid and reduce the heat to low. Let it cook for about 15 minutes, stirring occasionally. If the rice starts looking a little dry, add a splash more broth to keep things nice and moist.
Step 6. Cheese It Up
When the rice is tender and everything smells irresistible, sprinkle a generous handful (or two!) of shredded cheese over the top. Cover the skillet again for 2 minutes to let the cheese melt into gooey, melty perfection.
Step 7. Serve It Up
Spoon the skillet into bowls, set out your toppings, and let everyone build their own masterpiece. Lime wedges, sour cream, avocado slices—whatever makes you happy.
Storage Options:
Got leftovers? Lucky you! Here’s how to keep them fresh:
- Fridge: Store in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave with a splash of broth.
- Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
Variations and Substitutions:
Want to switch things up? Here are a few ideas:
- Change the Protein: Ground turkey, chicken, or even plant-based crumbles work just as well.
- Spice It Up: Add diced jalapeños or a few dashes of hot sauce for extra heat.
- Try Different Grains: Quinoa, farro, or even cauliflower rice would be great swaps.
- Boost the Veggies: Zucchini, spinach, or mushrooms would make tasty additions.
What to Serve with Mexican Beef and Rice Skillet?
This dish is pretty perfect on its own, but if you’re looking for sides:
- Tortilla Chips: Scoop it up like nachos—it’s so satisfying.
- Guacamole: Because guac makes everything better.
- Fresh Salad: A simple green salad with a lime vinaigrette balances the richness.
- Cornbread: Sweet, crumbly cornbread is a delicious pairing.
Frequently Asked Questions:
Can I use regular rice instead of parboiled?
Yes, but it’ll take longer to cook, and you might need extra broth.
Can I make this vegetarian?
Totally! Just skip the beef and add extra beans or a plant-based protein.
How spicy is this dish?
That depends on your salsa and taco seasoning. Choose mild or medium if you prefer less heat.
This Mexican Beef and Rice Skillet is a lifesaver on busy nights. It’s quick, packed with flavor, and so customizable that everyone at the table leaves happy. Plus, it’s the kind of meal that feels like a warm hug—hearty, satisfying, and just a little indulgent. Ready to give it a try? I’d love to hear how it turns out, so don’t forget to share your thoughts or even a picture. Happy cooking!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mexican Beef and Rice Skillet
Ingredients
- 1 tbsp olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 lb. ground beef
- 1 red pepper diced
- 1 yellow pepper diced
- 1 tbsp. tomato paste
- 1 tbsp. taco seasoning
- Salt & pepper to taste
- 1 c parboiled rice see notes
- 1.5 c broth or more if it seems dry
- 1 jar 16-oz chunky salsa
- 1 can 15-oz black beans
- 1 c sweet corn canned OR frozen
- Shredded cheese lime wedges, sour cream, chopped tomatoes, cilantro, avocado, tortilla chips. optional, to serve
Instructions
- Heat up a tablespoon of olive oil in a skillet, over medium-high heat.
- Throw in the chopped onion and sauté for around 2 minutes then add the minced garlic and ground beef. Cook until the beef is nicely browned.
- Next mix in the yellow peppers and cook for an additional minute.
- Add tomato paste, taco seasoning, salt and pepper to the skillet. Give it a stir. Let it cook for about a minute.
- Now it's time to add the parboiled rice, broth, chunky salsa, black beans and sweet corn. Make sure everything is well mixed together.
- Bring the mixture to a simmer cover it with a lid and reduce the heat. Let it cook for 15 minutes or until everything is fully cooked. If needed you can add broth during this process.
- As a step to make things extra delicious; sprinkle some shredded cheese on top of your dish. Cover it again for another 2 minutes so that the cheese melts beautifully. Serve your creation with your favorite toppings. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
