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