This Cheesy Mexican Beef and Rice Skillet is a robust one-pan dinner that is perfect for busy weeknights. Packed with seasoned ground beef, fluffy jasmine rice, and a colorful mix of beans and corn, it delivers all the satisfying flavors of a taco night without the messy assembly.
Simmered in a savory tomato-infused broth and topped with a blanket of melted cheese, this dish is a hearty, comforting meal that the whole family will devour.
Recipe Details
- Flavor Profile: It features a classic Tex-Mex flavor profile with bold taco seasoning, savory beef and onions, and a zesty kick from Rotel tomatoes with green chiles.
- Texture: The jasmine rice cooks up tender and fluffy alongside the hearty beef and beans, all bound together by gooey, melted cheese.
- Time: 10 minutes prep, 25 minutes cook time.
- Difficulty: Very Easy. It uses a simple one-pot sauté and simmer method.
What You’ll Need
To make this recipe, you will need a large skillet with a tight-fitting lid to ensure the rice steams properly. A spatula is needed for breaking up the beef. The ingredients rely on ground beef, aromatic jasmine rice, and pantry staples like canned beans, corn, and Rotel to build flavor quickly.
Ingredient Notes
- Ground Beef – Use 1 lb of ground beef, either 80/20 or 85/15. This fat ratio provides enough flavor to the rice without making the dish greasy.
- Jasmine Rice – This long-grain rice is aromatic and cooks quickly. It is essential to rinse and drain it well to remove excess starch so the grains stay separate.
- Rotel Diced Tomatoes and Green Chilis – A 10 oz can of Original Rotel adds acidity, moisture, and a mild spicy kick. Do not drain it; the juice helps cook the rice.
- Black Beans – These add fiber and texture. Be sure to drain and rinse them to keep the dish from turning a muddy color.
- Corn – You can use rinsed canned corn or frozen corn kernels to add a pop of sweetness.
- Taco Seasoning – Four tablespoons of taco seasoning provide all the necessary spices (cumin, chili powder, paprika) in one go.
- Mexican Cheese – A blend like Colby Jack or equal parts mozzarella and cheddar melts beautifully over the top.
- Chicken Stock – Low-sodium stock is recommended to control the saltiness of the final dish.
Add-ins and Substitutions
- Protein – Ground turkey or ground chicken are excellent lean alternatives to beef.
- Spice – If you prefer more heat, use “Hot” Rotel or add a pinch of cayenne pepper with the taco seasoning.
- Vegetables – Diced bell peppers can be sautéed along with the onion for extra veggies.
How to Make Cheesy Mexican Beef and Rice Skillet
- Brown the Beef: Heat 1 Tbsp oil in a large skillet over medium heat, and then add the ground beef. Sauté, breaking it apart with a spatula just until it’s no longer pink, about 3 minutes.
- Add Aromatics: Add the chopped onion and sauté until the onion is softened, another 3-4 minutes. Add the minced garlic and cook for 30 seconds, until fragrant.
- Season: Add the taco seasoning and stir to combine, coating the meat and onions well.
- Add Rice and Veggies: Add the Rotel tomatoes with their juices, drained black beans, corn, and the rinsed jasmine rice. Stir to combine everything evenly.
- Simmer: Add 2 cups of chicken stock and the salt, and bring the mixture to a light boil. Reduce the heat to a simmer. Cover with a tight-fitting lid and simmer on low for 15 minutes or until the rice is done cooking.
- Melt Cheese: Turn off the heat. Open the lid, sprinkle on the cheese, then cover again and let it rest for 5 minutes until the cheese is completely melted.
- Serve: Garnish with cilantro before serving, or use your favorite taco toppings.
Pro Tip: Rinsing the jasmine rice is non-negotiable! It removes the surface starch which prevents the rice from becoming gummy or clumping together as it cooks in the skillet.
Recipe Tips
- Don’t Peek: Once you cover the skillet to simmer the rice, try not to lift the lid. You need the steam to stay trapped inside to cook the rice grains evenly.
- Check Liquid: If the rice is still crunchy after 15 minutes but the liquid is gone, add a small splash of extra broth or water and cover for another few minutes.
- Cheese Melting: Using the residual heat to melt the cheese (with the burner off) prevents the bottom of the rice from scorching while you wait for the top to get gooey.
FAQs
- Can I use brown rice? No, brown rice requires more liquid and a much longer cooking time (40+ minutes), which would overcook the vegetables and meat. Stick to white jasmine or long-grain white rice.
- Is this gluten-free? Yes, as long as your taco seasoning and chicken stock are certified gluten-free.
- How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
Serving Suggestions
- Toppings: Serve with sour cream, diced avocado, or salsa.
- Chips: Tortilla chips are great for scooping up the cheesy beef and rice mixture.
- Salad: A fresh green salad with lime vinaigrette balances the richness of the skillet.
Make This Recipe in Advance
- Prep: You can dice the onions and rinse the beans ahead of time.
- Reheating: This dish reheats well. You may need to add a tablespoon of water when reheating to fluff up the rice if it has dried out in the fridge.
Cheesy Mexican Beef and Rice Skillet
- Total Time: 35 minutes
- Yield: 4-6 Servings 1x
Description
This Cheesy Mexican Beef and Rice Skillet is a robust one-pan dinner that is perfect for busy weeknights. Packed with seasoned ground beef, fluffy jasmine rice, and a colorful mix of beans and corn, it delivers all the satisfying flavors of a taco night without the messy assembly. Simmered in a savory tomato-infused broth and topped with a blanket of melted cheese, this dish is a hearty, comforting meal that the whole family will devour.
Ingredients
The Beef & Veggies
- 1 lb ground beef (80/20 or 85/15 recommended)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 cup corn (frozen or canned/rinsed)
- 1 can black beans, drained and rinsed
- 1 can (10 oz) Rotel (diced tomatoes and green chilies), undrained
The Rice & Seasoning
- 3/4 cup jasmine rice, rinsed well and drained
- 2 cups low-sodium chicken stock
- 4 tablespoons taco seasoning
- 1/2 teaspoon fine sea salt (or to taste)
The Topping
- 2 cups Mexican blend cheese (or Colby Jack/Cheddar)
- Fresh cilantro (optional garnish)
Instructions
Brown the Beef
Heat the olive oil in a large skillet (with a tight-fitting lid) over medium heat. Add the ground beef. Sauté, breaking it apart with a spatula, until no longer pink (about 3 minutes).
Add Aromatics
Add the diced onion. Cook: Sauté for 3–4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
Season
Stir in the taco seasoning to coat the meat and onions thoroughly.
Add Rice & Veggies
Add the Rotel (with juices), drained black beans, corn, and the rinsed jasmine rice. Stir to distribute everything evenly.
Simmer
Pour in the chicken stock and salt. Boil: Bring to a light boil.
Cover
Reduce heat to a simmer, cover tightly with the lid, and cook on low for 15 minutes (or until rice is tender and liquid is absorbed). Do not peek!
Melt Cheese
Turn off the heat. Remove the lid, sprinkle the cheese evenly over the top, and replace the lid.
Rest
Let sit for 5 minutes off the heat to melt the cheese and let the rice settle.
Serve
Garnish with cilantro and serve warm with your favorite taco toppings.
Notes
Rinse the Rice: This is non-negotiable! Rinsing jasmine rice removes surface starch, preventing the dish from becoming gummy or mushy.
The “No Peek” Rule: Once you cover the skillet in Step 5, resist the urge to lift the lid. You need to trap the steam to cook the rice grains evenly.
Liquid Check: If the rice is still crunchy after 15 minutes but the pan is dry, add a small splash of water or broth and steam for another 2–3 minutes.
Residual Heat: Using the residual heat to melt the cheese (burner off) prevents the bottom layer of rice from scorching or burning while you wait for the cheese to melt.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner / Skillet
- Method: Stovetop / One Pot
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/6 of Skillet
- Calories: 450
- Sugar: 3g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
Keywords: mexican beef skillet, ground beef and rice, rotel recipes, one pan taco rice, cheesy beef dinner, jasmine rice recipes, 30 minute meals
