I know those nights when you’re staring into the fridge wondering what to make, and the last thing you want is a pile of dishes. That’s why this super easy Mexican beef and rice skillet is my weeknight hero – it’s got all the bold flavors we crave, and everything cooks in one pan. Seriously, from browning the beef to that final sprinkle of melty cheese, it’s done in 30 minutes flat.
The best part? That magical moment when the rice soaks up all the spicy, tomatoey goodness from the broth and taco seasoning. My kids gobble it up, and I love that I’m not stuck scrubbing pots afterward. This is the kind of no-fuss meal that tastes like you spent hours on it, but let’s keep that our little secret!
Table of Contents
Why You’ll Love This Super Easy Mexican Beef and Rice Skillet
Trust me, this skillet meal will become your new best friend in the kitchen – and here’s why:
- Dinner in a flash: From fridge to table in 30 minutes? Yes please! It’s faster than waiting for takeout.
- One pan magic: That glorious moment when you realize there’s only one dish to wash? Pure happiness.
- Bold flavors that pop: The taco seasoning and green chilies give it that perfect kick – my taste buds do a little dance every time!
- Kid-approved (secret veggies!): My picky eaters never notice the tomatoes packed with nutrients – they’re too busy asking for seconds.
Seriously, what’s not to love?
Ingredients for Super Easy Mexican Beef and Rice Skillet
Here’s everything you’ll need to make this flavor-packed skillet (and yes, I’ve learned the hard way – measure these exactly for perfect results every time!):
- 1 lb ground beef (85% lean) – that bit of fat keeps it juicy
- 1 cup white rice (uncooked) – not instant, or your timing will be off
- 1 (10 oz) can diced tomatoes with green chilies – don’t drain that liquid gold!
- 1 cup beef broth – use low-sodium if you’re watching salt
- 1 packet taco seasoning (1 oz) – my guilty pleasure shortcut
- 1/2 cup shredded cheddar cheese – because everything’s better with cheese
- 1/4 cup chopped fresh cilantro – stems and all for extra flavor
- 1 tbsp olive oil – just enough to get things sizzling
Ingredient Substitutions & Notes
No stress if you need to swap things out – I’ve tested all these variations when my pantry was looking bare:
- Ground beef: Turkey or chicken work great (just add an extra tbsp oil)
- White rice: Brown rice needs 10 more minutes cooking time
- Diced tomatoes: Rotel or plain tomatoes + 1/4 tsp chili powder
- Taco seasoning: 2 tbsp homemade mix (I’ll share mine next week!)
- Cheddar: Pepper jack for extra kick or omit for dairy-free
- Cilantro haters: Try green onions or parsley instead
See? Flexibility is my middle name when it comes to weeknight dinners!
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Super Easy Mexican Beef and Rice Skillet in Just 30 Minutes
- Total Time: 30 mins
- Yield: 4 servings
- Diet: Low Lactose
Description
A quick and flavorful one-pan meal with tender beef, rice, and Mexican spices.
Ingredients
- 1 lb ground beef
- 1 cup white rice
- 1 (10 oz) can diced tomatoes with green chilies
- 1 cup beef broth
- 1 packet taco seasoning
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 1 tbsp olive oil
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add ground beef and cook until browned, breaking it into small pieces.
- Stir in rice, diced tomatoes, beef broth, and taco seasoning.
- Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes.
- Remove from heat, sprinkle with cheese, and let it melt for 2 minutes.
- Garnish with cilantro and serve.
Notes
- Use instant rice for faster cooking.
- Adjust spice level with mild or hot taco seasoning.
- Top with sour cream or avocado if desired.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
How to Make Super Easy Mexican Beef and Rice Skillet
Grab your favorite 12-inch skillet (I use my trusty cast iron) and let’s get cooking! Here’s exactly how I make this foolproof meal:
- Brown that beef: Heat olive oil over medium-high heat until it shimmers. Add your ground beef and break it up with a wooden spoon – get it nice and crumbly! Cook until no pink remains, about 5 minutes. (This step builds SO much flavor!)
- Rice party time: Stir in the uncooked rice, making sure each grain gets coated with those delicious beefy juices. Add the entire can of tomatoes (juice too!), beef broth, and taco seasoning packet. Give it a good stir to combine.
- Simmer magic: Bring everything to a lively boil, then immediately reduce heat to low. Cover tightly with a lid (no peeking!) and let it gently simmer for 18-20 minutes. Your kitchen will smell amazing!
- The big reveal: Remove the lid – the liquid should be absorbed and rice tender. If it looks wet, cover and cook 2 more minutes. Turn off the heat and immediately sprinkle cheese evenly over the top. Let it melt dreamily for 2 minutes.
- Finish with flair: Scatter fresh cilantro over everything. Grab forks (or tortillas!) and dive into this cozy, flavor-packed skillet.
Pro Tips for Perfect Results
After burning more skillets than I’d like to admit, here’s what I’ve learned:
- Brown it right: Don’t rush the beef browning – those crispy bits equal big flavor
- Rice matters: Use regular white rice, not instant (it’ll turn to mush!)
- Gentle finish: Fluff rice lightly with a fork after cooking – no vigorous stirring!
- Cheese blanket: Cover the skillet when melting cheese for perfect ooey-gooeyness
Follow these, and you’ll have restaurant-quality results every time! If you love quick Mexican-inspired dishes, try our Cheesy Taco Pasta Skillet for another fast weeknight dinner.
Serving Suggestions for Super Easy Mexican Beef and Rice Skillet
Oh, the possibilities! Here’s how I love to serve this skillet wonder:
- Tortilla time: Warm flour tortillas turn this into DIY tacos – my family goes wild!
- Bright bites: Lime wedges squeezed over top add the perfect tangy pop
- Creamy contrast: Dollops of cool sour cream or guacamole balance the spices
- Simple sides: A crisp green salad or roasted veggies keep things fresh
Honestly? Sometimes we just grab spoons and eat it straight from the skillet – no judgment here!
Storage and Reheating Instructions
This skillet meal saves beautifully for busy days! Store leftovers in an airtight container in the fridge for up to 3 days – the flavors actually get better. For longer storage, freeze portions for 1 month (thaw overnight in the fridge). When reheating, I add a splash of broth to the skillet over medium-low heat to keep everything moist and delicious. Microwave works too, but stir halfway through to prevent dry spots!
Nutritional Information
Just between us – I’m no nutritionist, but here’s the scoop on what’s in each serving (about 1/4 of the skillet): approximately 420 calories, 24g protein, 38g carbs, and 18g fat. Remember, these numbers can change based on your exact ingredients – that extra cheese sprinkle I always “accidentally” add? Totally worth it!
Find more quick Mexican-inspired meal ideas on Pinterest for endless dinner inspiration.
FAQs About Super Easy Mexican Beef and Rice Skillet
Can I use chicken instead of beef?
Absolutely! Ground chicken or turkey works great – just add an extra tablespoon of oil since they’re leaner. The cooking method stays exactly the same, and you’ll still get that wonderful Mexican flavor from the seasoning.
How can I make this spicier?
Oh, I love turning up the heat! Try using hot taco seasoning instead of mild, or add a diced jalapeño when you’re browning the meat. A dash of cayenne pepper or chipotle powder works wonders too – just taste as you go!
Can I use brown rice instead of white?
You bet, but it needs more time. Use the same amount of brown rice, but add an extra 1/4 cup of broth and simmer for 30-35 minutes instead. Keep checking until the liquid’s absorbed and the rice is tender.
Why is my rice still crunchy?
This usually means your heat was too high or you peeked too much! Make sure you’re simmering on low with a tight lid. If it happens, just add 2-3 tablespoons of broth and cook 5 more minutes.
Can I make this ahead?
Totally! It reheats beautifully. Just store it in the fridge and add a splash of broth when warming it up – it’ll taste just-made. The flavors actually get better overnight!
Can I make this ahead?
Totally! It reheats beautifully. Just store it in the fridge and add a splash of broth when warming it up – it’ll taste just-made. The flavors actually get better overnight!
Final Thoughts
Give this super easy Mexican beef and rice skillet a try tonight – I promise it’ll become your new weeknight lifesaver! Tag me when you make it so I can see your delicious creations!