This Mexican Ground Beef Skillet comes together in just one pan and about 40 minutes. It's hearty, flavorful, and incredibly versatile: serve it with tortilla chips and Candied Jalapenos for dipping, spoon it into a burrito , or enjoy it as a simple burrito bowl.
Traditional Mexican Ground Beef and Rice
This beef and rice recipe has a flavorful chunky salsa sauce that smothers corn and beans. Great with guacamole, Mexican style cheese and corn chips!
When you think about authentic Mexican food, what comes to mind? Tamales, tacos, enchiladas and hot skillets! This hot Mexican skillet has the classic combo of rice, beans and beef. The result? Something you'd eat at a good Mexican restaurant.
If you like healthy beef recipes, you might also like Beef Ramen Noodles with Broccoli Stir Fry and Beef Kofta.
Why you'll love Mexican beef and rice
Mexican ground beef and rice skillet is the classic combo of traditional Mexican food staples: beans, rice, beef, sauted veggies and corn! Everything except the rice is cooked in one skillet. The secret 'sauce' is the tomato-based sauce seasoned with traditional Mexican spices and ingredients.
Once you add everything back in and voila… you've got one tasty Mexican style sauce with beef. It doesn't take long at all since beef cooks super fast, and we use canned corn, beans, tomatoes and those don't need much time either.
Ingredients for Mexican Beef Skillet with Rice
- Beef: I used 90 percent lean ground beef. Using 80 percent lean is also good (maybe even better!).
- Rice: Use white, brown, or parboiled rice. However, instant rice is magnificent for this recipe.
- Corn: I used organic canned corn.
- Black beans: Organic black beans from a can.
- Salsa: Chunky mild salsa, unless you want extra heat!
- Taco seasoning: Keep in mind that taco seasoning is salty so if you are sodium conscious- taste the sauce and adjust accordingly.
- Salt and pepper
- Olive oil: You can use other cooking oils or butter.
How to make Mexican ground beef and rice skillet
What I love the best about this Mexican skillet with beef recipe is that it's easy to make and is packed with many nutrients and amino acids. Not only is it very nutritious but it's also gluten free and rich in fiber. 4 simple steps with detailed instructions.
1. Prepare the rice
Omit this section, if using instant rice. Begin by preparing the rice - I boiled 1 cup of brown rice in 2 cups water in order to have enough. You can also use rice cooker to prepare the rice.
2. Brown the beef
- Next heat olive oil in a large 12 inch skillet.
- Add onions and garlic and saute them for 4 minutes. Then add bell peppers and cook them for 1 more minute.
- Add ground beef and cook until browned.
3. Make the sauce
- Add tomato paste and taco seasoning to the beef and mix well. Next pour in salsa and chicken stock. Taste the sauce and add salt and pepper to taste.
- Once everything is simmering, add cooked rice, corn and black beans. Cook for 10 more minutes, covered, until well heated. Add more salsa or chicken stock if you want more liquid.
- Add cheese to the skillet, close the lid again and allow the cheese to melt.
4. Put it all together
- Once everything is simmering, add cooked rice, corn and black beans.
- Cook for 10 more minutes, covered, until well heated.
- Add more salsa or chicken stock if you want more liquid.
- Add cheese to the skillet, close the lid again and allow the cheese to melt.
How to Get Perfectly Cooked Rice Without It Turning Mushy
- Rinse the rice thoroughly in cold water until it runs clear to remove excess starch that causes stickiness and mushiness.
- Use the correct rice-to-water ratio, generally 1:1.5 (rice to water) for white rice. Avoid adding too much water.
- Add the rice to cold water or broth and then bring to a boil. After boiling, reduce the heat to low and cover with a tight-fitting lid.
- Cook rice on low heat without uncovering or stirring during cooking to keep steam trapped and avoid mushiness.
- Let the rice rest covered for 5-10 minutes off the heat after cooking. This helps grains firm up and prevents breaking and mushiness.
- When cooking with beef in a skillet, brown the beef and vegetables first, then add the rice and liquid (broth, salsa, etc.). Simmer covered gently for about 15 minutes until the rice absorbs liquid and is tender.
To season Mexican beef for rich, authentic flavors, focus on creating a bold, well-balanced spice blend that captures traditional Mexican tastes. Key challenges in seasoning Mexican beef include balancing heat, smokiness, and aromatic herbs to get that deep, complex flavor without overpowering the beef.
How to Season Mexican Beef
- Use a spice mix that includes chili powder (such as chipotle or ancho for smokiness), ground cumin, paprika, dried oregano, garlic powder, onion powder, and a touch of cayenne or crushed red pepper flakes for heat.
- Add fresh ingredients like minced garlic, diced onions, and citrus juices (lime and orange juice) to brighten and balance richness.
- Season the beef with salt and freshly ground black pepper to enhance natural flavors.
- Brown the beef first to develop deep flavors from caramelization
- Incorporate tomato (crushed or paste) and beef broth for moisture and a savory base.
- Simmer the beef slowly in the seasoned liquid to allow spices to infuse deeply and the meat to become tender.
Traditional Mexican Skillet of Beef and Rice
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Ingredients
- 1 cup brown rice cooked
- 2 tablespoon olive oil
- 1 onion chopped
- 3 cloves garlic chopped
- 2 bell peppers red and yellow
- 1.5 lb. ground beef 90 percent lean
- 2 tablespoon tomato paste
- 2 tablespoon taco seasoning
- 1 cup salsa chunky and mild
- 1 cup chicken broth or more, as needed
- salt and pepper to taste
- 1 cup corn yellow, canned
- 1 cup black beans canned
- 1 cup Mexican style cheese shredded
- ½ cup grape tomatoes halved
- 1 lime sliced
- Parsley chopped, for garnish
Instructions
Make the rice
- Omit if using instant rice
- Begin by preparing the rice - I boiled 1 cup of brown rice in 2 cups water in order to have enough.
Brown the beef
- Next heat olive oil in a large 12 inch skillet. Add onions and garlic and saute them for 4 minutes. Add bell peppers and cook them for 1 more minute. Add ground beef and cook until browned.
Make the sauce
- Add tomato paste and taco seasoning to the beef and mix well. Next pour in salsa and chicken stock. Taste the sauce and add salt and pepper to taste.
- Once everything is simmering, add cooked rice, corn and black beans. Cook for 10 more minutes, covered, until well heated. Add more salsa or chicken stock if you want more liquid.
- Add cheese to the skillet, close the lid again and allow the cheese to melt.
Serve
- Serve immediately with melted cheese on top, halved grape tomatoes and limes (you can squeeze lime juice if you want). Sprinkle with chopped parsley.
Mexican ground beef and rice skillet FAQ
What is instant rice? It's pre-cooked rice. Instant rice is normally dried to a low moisture level so all you have to do is to rehydrate it with cooking.
Do I have to strain fat from the beef? I usually don't do it, but if you are concerned about saturated fat content, certainly strain it or buy 90 ti 93 percent lean beef.
Can I make it dairy and gluten free? The only dairy in this recipe is cheese. You can easily omit the cheese, or replace it with diary free vegan version. This recipe is naturally gluten free.
Popular substitutions and variations
- Beef: I used ground beef, but you can also use ground chicken or turkey.
- Rice: Brown rice is sooo delicious in this beef skillet. Alternatives include quinoa, parboiled rice, instant rice or white rice.
Fresh and Bright Sides for Mexican Beef Skillet
- Pico de Gallo or Pineapple Salsa with a glass of refreshing refreshing Strawberry Margarita to complement the meal.
- Guacamole with Mexican Street Corn or Corn Salad for fun.
- Fajita-style Sautéed Peppers and Onions or Refried Beans or Black Beans for traditional Mexican food experience.
- Mexican Avocado Corn Salad is so delicious with the Mexican Beef Skillet!
Leftovers and storage
- Refrigerate: Mexican ground beef and rice will keep fresh in the fridge for 3-4 days.
- Reheat over a low heat on the stove or microwave, fluffing it often as it warms.
- Freeze: I don't recommend freezing this dish. It's never going to be the same as fresh or as good as fresh rice. For reheating, dryness is the main concern.
Joan Norris says
Can't wait to try this. I am going to my daughter's for a few days. Will take canned goods & rice with me.
Olya says
Canned goods are are the way to go here!