Mexican ground beef and rice skillet is an easy, one-skillet dinner recipe. This simple dinner recipe turns ground beef into a tasty dinner that is packed with flavor!
Mexican ground beef and rice skillet is a tasty weeknight dinner. This easy, one-skillet meal turns ground beef and a few pantry-staple ingredients into a delicious dinner.
This simple recipe is made entirely in one skillet. It’s an easy dinner that’s sure to please!
Ingredient notes and substitutions
- Ground beef: Ground turkey or ground chicken will also work.
- Bell peppers: Feel free to use any color of bell pepper.
- Salsa: You can use any type of chunky tomato salsa that you like.
- Cheese: Cheddar cheese, Fiesta blend, or any other type of shredded cheese you like can be used.
How to make Mexican beef and rice skillet
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe is given below.
Step 1: Heat a large skillet over medium heat.
Step 2: Add the ground beef, and cook until browned, stirring regularly. Drain any excess grease and return the ground beef to the skillet.
Step 3: Add the onion and diced peppers and cook until beginning to soften, about 2 minutes.
Step 4: Stir in the garlic and cook for 30 seconds stirring the entire time.
Step 5: Stir in the tomato paste, taco seasoning, salt and pepper. Cook for 1 minute.
Step 6: Add the rice, broth, salsa, black beans, and pinto beans. Stir well to combine.
Step 7: Cover and simmer for about 15-20 minutes, or until rice is tender, stirring as necessary toward the end of the cooking time. You may need to add additional broth if the mixture starts to get too dry.
Step 8: Remove the skillet from heat.
Step 9: Sprinkle with shredded cheese and cover skillet. Let it sit for 5 minutes or until the cheese has melted.
Step 10: Serve with guacamole, fresh cilantro, or any of your other favorite toppings.
Recipe Tips!
- Vegetarian: To make this recipe vegetarian, sauté the vegetables in 2 tablespoons of olive oil and omit the beef. Use vegetable broth, and add a third can of beans.
- Spicy: To make this recipe spicier, use hot taco seasoning and hot salsa. You could also add a can of diced green chiles along with the beans.
Serving suggestions
I like to serve this with guacamole, cilantro, and pico de gallo. I also serve it with a side of fresh fruit, like fresh pineapple or fruit salad, to lighten up the meal.
Storage
Store any leftover ground beef and rice in an airtight container in the refrigerator. It will keep for up to 4 days when properly stored in the fridge.
More one skillet ground beef dinners!
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Mexican Ground Beef and Rice
Equipment
Ingredients
- 1 pound lean ground beef
- 1 cup diced white or yellow onion
- 1 red pepper seeded and diced
- 1 yellow pepper seeded and diced
- 3 cloves garlic minced
- 3 tablespoons tomato paste
- 1 tablespoon taco seasoning
- Salt & pepper to taste
- 1 cup long grain white rice rinsed
- 2 cups reduced-sodium chicken or beef broth plus extra as needed
- 16 ounce jar chunky tomato salsa
- 15 ounce can black beans drained and rinsed
- 15 ounce can pinto beans drained and rinsed
- 1 ½ cups shredded Cheddar Jack cheese
Instructions
- Heat a large skillet over medium heat.
- Add the ground beef, and cook until browned, stirring regularly.1 pound lean ground beef
- Drain any excess grease and return the ground beef to the skillet.
- Add the onion and diced peppers and cook until beginning to soften, about 2 minutes.1 cup diced white or yellow onion, 1 red pepper, 1 yellow pepper
- Stir in the garlic and cook for 30 seconds stirring the entire time.3 cloves garlic
- Stir in the diced peppers and until beginning to soften, about 1-2 minutes, stirring regularly.
- Stir in the tomato paste, taco seasoning, salt and pepper. Cook for 1 minute.3 tablespoons tomato paste, 1 tablespoon taco seasoning, Salt & pepper to taste
- Add the rice, broth, salsa, black beans, and pinto beans. Stir well to combine.1 cup long grain white rice, 2 cups reduced-sodium chicken or beef broth, 16 ounce jar chunky tomato salsa, 15 ounce can black beans, 15 ounce can pinto beans
- Cover and simmer for about 15-20 minutes, or until rice is tender, stirring as necessary toward the end of the cooking time. You may need to add additional broth if the mixture starts to get too dry.
- Remove the skillet from heat.
- Sprinkle with shredded cheese and cover skillet.1 ½ cups shredded Cheddar Jack cheese
- Let it sit for 5 minutes or until the cheese has melted.
- Serve with guacamole, fresh cilantro, or any of your other favorite toppings.
Notes
- Ground beef: Ground turkey or ground chicken will also work.
- Bell peppers: Feel free to use any color of bell pepper.
- Salsa: You can use any type of chunky tomato salsa that you like.
- Cheese: Cheddar cheese, Fiesta blend, or any other type of shredded cheese you like can be used.
- Nutrition values are estimates.
Nutrition
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Comments & Reviews
Kelsey T. says
The flavor of this was great! I added sour cream and chopped tomatoes to the top of mine.
I will say it took way longer for my rice to cook and had to add a lot more broth! Next time I will probably use minute or pre cooked rice to make it a little speedier, but did taste delicious and will make again.
Kate Dean says
Thank you!
Carol Hawkins says
I can’t wait to make this recipe
Kate Dean says
I hope you enjoy it!