Mexican Ground Beef and Rice

Mexican Ground Beef and Rice Skillet is an easy, one-skillet meal that takes less than 40 minutes to make.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 23

Total Time 38

Servings servings

Calories 412kcal

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.

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.