Go Back
–+ servings
Cheesy Mexican Beef and Rice Skillet Dinner

Cheesy Mexican Beef and Rice Skillet Dinner in Just 40 Minutes

This Easy Cheesy Mexican Beef and Rice Skillet Dinner is a comforting, one-pan meal that is kid-approved and ready in just 40 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 1 pound lean ground beef can substitute with ground turkey or plant-based meat
  • 2 tablespoons oil olive or avocado oil recommended
  • 1 unit onion, diced or shallots/leeks as alternatives
  • 3 cloves garlic, minced use fresh for best flavor
  • 1 cup rice long-grain white, brown rice, or quinoa can be used
  • 1 can diced tomatoes fresh tomatoes can be substituted
  • 1 can black beans can be replaced with pinto or kidney beans
  • 1 cup frozen corn canned corn can also work
  • 1 can diced green chilies jalapeños or other canned peppers can be used
  • 1 unit red bell pepper, diced green peppers or other varieties can be substituted
  • 1 teaspoon cumin or chili powder/taco seasoning can be used
  • 1 teaspoon chili powder adjust based on spice preference
  • 1 teaspoon coarse kosher salt or sea salt adjust to taste
  • 1 teaspoon cracked black pepper white pepper can be used for a gentler flavor
  • 2 cups beef broth vegetable broth works for a vegetarian version
  • 1 cup grated cheddar cheese Monterey Jack or dairy-free cheese can be used

Equipment

  • Large Skillet

Method
 

Step-by-Step Instructions
  1. Heat the skillet by adding 2 tablespoons of oil in a large skillet over medium heat until it shimmers.
  2. Add 1 pound of lean ground beef to the skillet and cook for about 5-7 minutes until it's browned.
  3. Sauté in 1 diced onion for an additional 3-4 minutes until translucent.
  4. Incorporate 3 minced garlic cloves, stirring for about 1 minute until fragrant.
  5. Stir in 1 cup of rice and let it toast for 2-3 minutes, stirring constantly.
  6. Add 1 diced red bell pepper, 1 can of drained black beans, and 1 cup of frozen corn, cooking for about 2 minutes.
  7. Stir in 1 can of diced tomatoes, 1 can of diced green chilies, 1 teaspoon cumin, 1 teaspoon chili powder, and salt and pepper, cooking for another 1-2 minutes.
  8. Pour in 2 cups of beef broth, bring to a boil for 2 minutes, then reduce heat to low, cover, and simmer for 20 minutes.
  9. Once the rice is tender, sprinkle 1 cup of grated cheddar cheese over the top and cover for 2-3 minutes until melted.
  10. Remove from heat, let sit for a minute, fluff with a fork, then serve warm.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 75mgSodium: 800mgPotassium: 700mgFiber: 7gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 250mgIron: 4mg

Notes

When reheating, add a splash of broth or water if the rice seems dry to restore moisture.

Tried this recipe?

Let us know how it was!