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Busy nights don’t have to mean boring meals! This Mexican Beef and Rice Skillet is a quick and easy recipe, ready in just 30 minutes—perfect for those hectic evenings. With only 10 minutes of prep and the rest of the magic happening in one pan, you can have a bold, flavorful dinner on the table fast.
In honor of Cinco de Mayo week, I pulled out one of my old faithfuls that I honestly had not made in way too long. The second I put it on the table, my family was like, ” Why haven’t you made this?” Even my five-year-old granddaughter cleaned her plate, which pretty much says everything.
This is one of those dishes that comes together with things you likely already have in your pantry, and it does not ask much of you on a busy night. One skillet, 30 minutes, and dinner is done. It is also naturally gluten-free, which is always a bonus when my granddaughter is here. And if you are missing a can of Rotel like I was last night, I have a simple swap that works just as well.
Why You’ll Love This Mexican Beef and Rice Skillet
This one checks all the boxes for a weeknight dinner the whole family will actually eat. Here is why it works so well.
- Ready in 30 minutes. From browning the beef to melted cheese on top, this meal comes together fast without cutting any corners on flavor.
- One skillet, easy cleanup. Everything cooks in a single pan, which means less mess and more time to actually enjoy dinner.
- Layers of flavor without the effort. The taco seasoning, Mexi corn, and broth do most of the work for you. Each ingredient adds something to the overall flavor without any extra steps.
- Naturally gluten-free. With the right taco seasoning and a quick label check on your canned goods, this is a meal everyone at the table can enjoy.
- Flexible and pantry-friendly. Out of Rotel? Missing the Mexi corn? There are easy swaps that work just as well, and I will cover them below.
Mexican Beef Skillet Ingredients
- Lean ground beef: This recipe calls for 1.25 pounds, but 1 to 1.5 pounds works. Lean beef means less fat to drain and more flavor staying in the pan.
- Onion: Fresh diced onion is great here, but frozen diced onion or the pre-diced onion from the produce section works just as well on a busy night.
- Taco seasoning: Use your favorite blend. For a gluten free version, I use Siete or Kinder’s Premium, both are reliable and full of flavor.
- Garlic powder: Just one teaspoon, but it adds a layer that makes the whole dish taste more complete.
- Jasmine or long-grain white rice: Rinse it before it goes in. That quick rinse keeps the rice from getting gummy as it cooks.
- Mexicorn: This is the canned corn that comes with red and green peppers already mixed in. It adds flavor and a little color without any heat. Fire-roasted corn is a great swap if you want a slightly smoky note.
- Rotel (diced tomatoes and green chilis): Do not drain this one. The liquid is part of what cooks the rice. If you are out of Rotel, use diced tomatoes and a can of green chilis, aiming for about 10.5 ounces total.
- Beef broth: This is what the rice cooks in, so it carries a lot of flavor. Chicken or vegetable broth can work in a pinch.
- Shredded cheese: A Mexican blend or cheddar melts beautifully on top. Colby Jack is another good option.
How to Make Mexican Beef and Rice
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
This really is the easiest meal to cook! Don’t you just love that!
Step 1 | Brown the Beef and Onion
In a large 12-inch skillet over medium-high heat, add the ground beef and crumble it as it cooks. You want it mostly done and nicely browned, about 5 to 6 minutes.
Add in the onion and cook until softened, about another minute or two.
Drain off any excess fat if needed. If using lean ground beef, you shouldn’t need to drain off any fat; just a little is fine for this recipe. I usually use a ground round or leaner.
Step 2 | Add the Seasonings, Rice, and Veggies
Stir in the taco seasoning, garlic powder, salt, rinsed rice, drained corn, Rotel (undrained), and beef broth. Give everything a good stir until well combined and the seasoning is evenly distributed.
Step 3 | Bring to a Boil, Then Simmer
Bring the mixture to a boil, then reduce the heat to a low simmer and cover with a lid. Keep that lid on while it cooks so the steam stays in and the rice cooks evenly.
Cook for 20 to 25 minutes until the rice is tender. If the liquid cooks out before the rice is done, just add a splash more broth or water, cover, and give it a few more minutes.
Step 4 | Add the Cheese and Serve
Once the rice is tender, reduce the heat to low and sprinkle the shredded cheese over the top. Cover and let it sit for 3 to 5 minutes until the cheese is fully melted. Serve straight from the skillet with your favorite toppings.
Beef and Rice Skillet Variations
- Swap ground beef for ground turkey or chicken. Add a tablespoon of olive oil to the pan since leaner proteins can stick more easily.
- Rotel swap: If you are out of Rotel, use a can of diced tomatoes and a separate can of green chilis, aiming for about 10.5 ounces total. Do not drain either one.
- Mexi corn swap: If you cannot find Mexicorn, fire-roasted corn is a great swap and adds a slightly smoky flavor. Plain canned or frozen corn works too. You can even use fresh corn off the cob if you have it on hand.
- Add Beans: Add drained and rinsed black beans, or pinto beans, along with or instead of the corn for extra heartiness.
- Use cauliflower rice in place of white rice for a lower-carb version. It will cook much faster, so watch it closely and reduce the liquid.
- Brown rice works well, too. Plan on a longer cook time, and you may need a little more liquid- check the package directions.
Gluten-Free Mexican Rice and Ground Beef
This recipe is naturally gluten-free, but you will want to check your labels carefully. Watch the taco seasoning especially. I use Siete or Kinder’s Premium. Also, check your canned corn; the Green Giant Mexicorn is gluten-free. Anyone with celiac disease should check every single label, including the broth and canned tomatoes, before cooking.
Expert Tips
- Use a seasoned cast-iron or nonstick pan to keep the rice from sticking to the bottom of the pan.
- Rinse the rice before it goes in. It only takes a minute, and it makes a real difference in the texture.
- Do not skip browning the meat. Those crispy edges on the beef and onion add flavor that carries through the whole dish.
- Once you bring it to a boil, drop it to a low simmer and keep the lid on. You do not want the liquid to cook off too quickly before the rice has time to absorb it.
- Adjust the heat level to your family. Swap the Rotel for plain diced tomatoes and use a mild taco seasoning if you are cooking for younger kids or anyone who prefers less spice. My 5-year-old granddaughter loves this as is – it’s not overly spicy. To spice it up, add some diced jalapenos.
What to serve with this Beef and Rice Skillet
This skillet is a full meal on its own, but if you want to round out the table, my Chopped Mexican Salad or Avocado Tomato Salad are both easy additions that pair really well with the bold flavors in the skillet. Something fresh and simple alongside this is all you really need.
My family also loves this with Green Chile Cheese Bread, and honestly, it disappears fast every time I make it. If you want to go a little heartier, Charro Beans on the side with a batch of corn muffins make this feel like a real sit-down dinner.
For dessert, Fried Ice Cream Cake or a big bowl of Mexican Fruit Salad is a fun way to finish the meal. However you put it together, this skillet is the kind of dinner that makes everyone happy, and that is always a good place to start.
Ideas for Ways to Use Leftover (If you have any 😉 )
- Make it a bowl: Dish up the Mexican beef and rice as your base and top with sliced avocado, a dollop of sour cream, and cilantro. Or your desired toppings.
- Burritos or quesadillas: It is also the perfect filling for burritos or quesadillas. Stuff them, then grill or bake them, and enjoy.
- Tacos: They also make a great filling for tacos. Soft or crunchy. Add a little extra cheese and bake until melted. Delish!
Storage, Make Ahead, Freezing
Storage: Once cooled, transfer to an airtight container and refrigerate for up to 3 to 5 days. It reheats well in the microwave in about a minute.
Make Ahead: You can brown the beef and onion ahead of time and store in the fridge. When you are ready to cook, pick up at step 2 and finish the dish fresh.
Freezing: Prepare as directed, but leave off the cheese before freezing. Let it cool completely, then transfer to a freezer-safe container and freeze for up to 2 to 3 months. When ready to eat, thaw overnight in the fridge, top with cheese, and bake at 350 degrees until warmed through and bubbly, about 30 to 45 minutes.
Frequently Asked Questions
It means to cook the meat until no more pink is visible. I like to take a step further and make sure the meat had a few crispy edges. This gives the ground beef tons of flavor!
Yes, drain the corn before adding it. You do not need the extra liquid since the broth and Rotel already provide plenty for the rice to cook in.
Yes, brown rice works well in this recipe. Plan on a longer cook time and add a little extra broth if needed to keep the rice from drying out before it is tender.
Absolutely. Add a pinch of cayenne, a splash of your favorite hot sauce, or top with sliced fresh or jarred jalapenos when serving.
I suggest you top the Mexican Beef and Rice Skillet with avocado, diced tomatoes, sliced black olives, shredded lettuce, chopped green onions, cilantro, sour cream, or guacamole.
Sliced jalapeños (fresh or jarred), pickled onions, taco or hot sauce, or diced raw onion would all be great additional toppings. Feel free to mix it up or omit things you don’t like. I also think crumbled or tortilla strips would be delicious on top!
More Mexican Recipes
- Skillet Beef Queso
- Instant Pot Mexican Rice
- Green Chile Enchiladas
- Beef Barbacoa
- Charro Beans
- or Chile Rellenos from Norine’s Nest
Mexican Beef and Rice Skillet
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Ingredients
- 1.25 pounds lean ground beef
- ⅓ cup onion - diced
- 1 ounce package taco seasoning
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt - or to taste
- 2 cups beef broth
- 1 cup jasmine rice - or long grain white rice -(rinsed and drained)
- 7 ounces mexicorn - (mexican or southwest corn) drained, or use 1 cup fire-roasted corn or plain corn
- 10 ounce can rotel - diced tomatoes and green chilis, (do not drain)
- 2 cups mexican blend or cheddar cheese - shredded
Instructions
- In a large 12-inch skillet over medium-high heat, add the ground beef, crumbling as it cooks. Cook until mostly done and nicely browned, about 5 to 6 minutes. Add in the onion and cook until softened, about 1 to 2 minutes more. Drain off any excess fat if needed. (If you are using lean ground beef, you shouldn't need to drain.)
- Add in taco seasoning, garlic powder, salt, rice, corn, rotel, and beef broth, and stir until combined.
- Bring to a boil, cover with a lid, and reduce the heat to a simmer. Cook until rice is tender, about 20-25 minutes.
- Reduce the heat to low. Top with shredded cheese and cover until melted, 3-5 minutes.
- Garnish with your favorite taco toppings if desired.
Notes
- A seasoned cast-iron or nonstick pan works well to keep the rice from sticking.
- Don’t skip the browning step. This gives the meat and onions a lot of flavor that really makes this dish delicious.
- Cook until rice is tender. Start with a boil and lower to a simmer. Each stovetop heat runs slightly differently. If all your liquid cooks out and rice isn’t tender, then add a little more broth or water, cover, and cook a little longer.
- Spiciness levels. I make this for my family, and my 5-year-old granddaughter loves it. If you are making for kids that don’t like any spice, change out the tomatoes & green chilis for diced tomatoes and maybe go for a mild taco seasoning.
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Gotta say I love the photo, olive eyes and an avocado nose! Excellent choice!
What a delicious and easy recipe for the weeknight! Thank you for this awesome, quick option!
This recipe is a total win! Loving that it only takes 30 minutes!
Thank you so much Jess!
Love the combination of ingredients in this recipe. So delicious.
Thank you so much!
This is one of the best Mexican dishes I’ve made! I served it for dinner with tortilla chips and we ate it like a dip. FANTASTIC!
Thank you, Beth! I like the way you think! With chips = YUM!
This mexican beef and rice skillet turned out so well, the husband and kids both loved it! And the leftovers are perfect for lunches!
Thank you, Ali!
This was amazing! Flavor was incredible and I loved the opportunity to cook in my cast iron skillet. Thank you for this recipe!
Thank you, Ned! I love cooking in my cast iron too!
This was a HUGE HIT with my family! Thanks!!
My family loved this and I loved how easy it was.
One pot recipes are my absolute favorite! Served for dinner and already looking forward to the leftovers for lunch (very little and I have dibs!). Hearty and flavorful. This will be a regular at our house!
We loved this recipe, I asked my high schooler to start browning the beef and onion while I got everything else ready, so flavorful! We ate it “bowl style” our fave and loved that it was a one pan meal!