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One-Pan Mexican Ground Beef and Rice Skillet

A hearty one-pan Mexican-inspired ground beef and rice skillet made with beans, corn, tomatoes, simple spices, and melted cheese. Perfect for a budget-friendly weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 cup long-grain white rice
  • 1 can diced tomatoes 14.5 ounces
  • 1 can black beans or pinto beans drained and rinsed
  • 1 cup corn frozen or canned
  • 2 cups chicken broth or beef broth
  • 2 tablespoons taco seasoning
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar Monterey Jack, or Mexican-style cheese
  • Sour cream optional for serving
  • Avocado optional for serving
  • Cilantro optional for serving
  • Lime wedges optional for serving

Equipment

  • 1 large skillet
  • 1 wooden spoon
  • 1 knife
  • 1 cutting board

Method
 

  1. Heat olive oil in a large skillet over medium heat.
  2. Add the ground beef and cook until browned, breaking it into small pieces as it cooks.
  3. Drain excess grease if needed.
  4. Add the onion and cook for 3 to 4 minutes, until softened.
  5. Add the garlic and cook for about 30 seconds.
  6. Stir in the rice, diced tomatoes, beans, corn, broth, taco seasoning, salt, and black pepper.
  7. Bring everything to a gentle simmer.
  8. Cover the skillet and cook for 18 to 22 minutes, or until the rice is tender and the liquid is mostly absorbed.
  9. Add a splash of broth or water if the rice needs more time to cook.
  10. Sprinkle cheese over the top.
  11. Cover for 2 to 3 minutes, until the cheese melts.
  12. Serve warm with sour cream, avocado, cilantro, and lime wedges if desired.

Notes

Use long-grain white rice for the best texture. Brown rice needs more liquid and a longer cooking time, so it is not a direct swap. Add a splash of broth or water when reheating leftovers to loosen the rice.