This Mexican beef and rice skillet is a flavor-packed, easy-to-make dish that my whole family loves. Eat it over crispy lettuce for a salad, stuffed into a tortilla for a burrito, or simply scooped up with chips.
Jump to Recipe
Don’t you just love a meal that’s put together with mostly what you have on hand? This cheesy Mexican beef and rice skillet is just that. We always have frozen beef in the freezer, rice (or frozen cauliflower rice), taco seasoning, and canned goods on hand which makes this easy to throw together. The base for this recipe is ground beef, rice, taco seasoning, black beans, and tomato sauce. Plus all the toppings like avocado or guacamole, cheese, and whatever else you want.
A red pan with beans, ground beef, rice, cheese, avocado and sour cream wit chips and limes on the side. There’s a ;inen cloth underneath and wooden spoon in the pot.
A couple of things I want for weeknight easy meals are simplicity and versatility. Our days, like most peoples’ are busy, busy. And since I insist on cooking most nights (food is my love language), I like recipes that can easily and quickly be put together. Versatility is also a plus as I like to be able to use what I have on hand. Sometimes I forget ingredients or want to substitute things I might need to use and this recipe is great for that. I use black beans but any canned beans could work. You could also use cauliflower rice or another ice you prefer. Or skip rice altogether. Another option for this Mexican beef and rice skillet recipe is to add some sauteed veggies like peppers or squash if you want to boost the veggies.
Ingredients needed for the Mexican Beef and Rice Skillet
- Ground beef
- Black beans
- Taco seasoning
- Crushed tomatoes
- Rice or cauliflower rice
- Shredded cheese
- Onion & garlic
How to make the Mexican Beef and Rice Skillet
- Cook your rice or cauliflower rice first. You can do this ahead of time if you meal prep to make it a bit easier
- Saute the onion then add the garlic and taco seasoning. Add the beef and stir breaking it up.
- Stir in the black beans and crushed tomatoes or tomato sauce. Stir in the rice.
- Top with plenty of cheese and bake.
- Enjoy over lettuce, in a tortilla or just scooped up with chips. Don’t forget to add all your favorite toppings like guacamole, sour cream or plain yogurt, fresh cilantro.
Why we love this recipe…
- Packed with protien
- Easy to make substitutions for what you have on hand.
- Quick and simple
More recipes you will like…
Tips for the Mexican Rice Skillet
- I like using black beans, but pinto, kidney, white beans, or whatever you prefer will work. You can even add more than one can if you want a protein and fiber boost.
- I usually substitute cauliflower rice to keep it a bit lighter. If you go this route, cook your cauliflower rice before adding it, and season well. Trust me on this one.
- Add some veggies if you want a nutritional boost. Bell peppers, zucchini, squash, and greens all make good options.
- If you want to prep anything ahead of time, cook the rice or cauliflower rice ahead.
Ingredients
Method
- Preheat the oven to 400
- Cook your rice or cauliflower rice first. Make sure to season it too with salt too. You can do this ahead of time if you meal prep to make it a bit easier.
- Saute the onion for a few minutes. Add a pinch of salt.
- Add the garlic and taco seasoning. Stir for about a minute.
- Add the beef and stir breaking it up. Cook for about 10 minutes until browned.
- Stir in the black beans and crushed tomatoes or tomato sauce. Stir in the rice. Top with plenty of cheese and bake for 10 minutes until cheese is melty. You can also broil for a couple minutes if you want
- Let cool for a few minutes then add toppings like guacamole, sour cream or plain yogurt, green onion, cilantro, whatever you like. Serve like a taco salad, in a burrito, scooped up with chips, or just as is!
[…] Mexican beef and rice skillet […]