Tex Mex Beef and Rice Skillet: A Quick Weeknight Mexican Beef Skillet Dinner

Introduction

There are certain smells that instantly rewind the tape of memory, aren’t there? For me, the rich, smoky aroma of cumin and chili powder, warming on the skillet, doesn’t just fill my Brooklyn kitchen, it carries me back to my childhood in Queens. It’s the scent of comfort, of a Friday night when my mother, exhausted from the week but determined to feed us something warm and filling, would pull together a quick weeknight Mexican beef skillet dinner. In my family, food was always the anchor, holding us steady even when the currents of life got choppy. That deep comfort is exactly what this Tex Mex Beef and Rice Skillet delivers, a dish that manages to be both exciting and incredibly grounding at the same time.

I remember trying to help Maa one evening, attempting to chop an onion, and dissolving into tears, not entirely from the fumes, but from the sheer exhaustion I saw etched on her face. She stopped me, pulled me onto the stool, and put a wooden spoon in my hand, telling me the best help sometimes is being present. That night, she made a simple, highly flavorful concoction of ground beef, rice, and pantry spices. That humble dish, bubbling away in the pan, became a blueprint for easy, soul-filling weeknight dinners. This recipe is an evolution of that memory, a fusion of classic pantry staples like ground beef and rice, transformed into a vibrant, cheesy beef rice skillet that absolutely everyone loves. If you’re looking for an easy one pan tex mex beef and rice solution to the eternal weeknight dinner dilemma, you’ve found it. It’s flavor-packed, requires minimal cleanup, and tastes like a big, comforting hug.

Table of Contents

• Why You’ll Love This Tex Mex Beef and Rice Skillet
• Ingredients for Tex Mex Beef and Rice Skillet
• How to Make Tex Mex Beef and Rice Skillet
• Pro Tips & Variations
• Tex Mex Beef and Rice Skillet Serving Suggestions
• Tex Mex Beef and Rice Skillet Storage & Reheating
• FAQ about Tex Mex Beef and Rice Skillet
• Final Thoughts

Why You’ll Love This Tex Mex Beef and Rice Skillet

When I first introduced Lena and the kids to this Mexican Beef and Rice Skillet, I knew it needed to pass the ultimate family test, satisfaction with minimal fuss. It passed with flying colors. Aria, my chief texture critic, loves the fluffy rice, and Kai, the spice enthusiast, appreciates the deep flavor profile from the taco seasoned ground beef rice base. It’s truly a perfect blend of comfort and spice, resulting in a hearty meal any night of the week.

This recipe checks all the important boxes for busy cooks, offering a flavorful alternative to our usual easy ground beef tacos or our one pot meals philosophy. Here is why this specific recipe for Tex Mex Ground Beef and Rice Skillet should be on your rotation:

• It’s Truly One-Pan: Say goodbye to mountains of pots and pans. Everything, from browning the ground beef and searing the onion and bell peppers, to simmering the rice until tender, happens right in a single, large skillet. This commitment to one-pan cooking makes cleanup a breeze, giving you back precious evening time.
• Minimal Prep, Maximum Flavor: This isn’t a casserole that requires endless layering. We use bold, pre-mixed flavors like taco seasoning, cumin, and chili powder combined with pantry staples like Rotel (diced tomatoes and green chilies) and beef broth. The result is a deep, savory, complex flavor profile that tastes like it took hours, but only requires about 30 minutes of active cooking.
• Nourishing and Filling: This is a complete meal in itself. It contains protein from the ground beef, complex carbohydrates from the rice, and added nutrients from the black beans and corn. It’s a budget-friendly way to feed a hungry crowd or a growing family.
• Highly Adaptable: Whether you want to add more vegetables, swap the ground beef for ground turkey, or turn up the heat with extra jalapeños, this tex mex rice recipe welcomes customization. It’s a great way to use up those lingering veggies in the crisper drawer.
• Kid-Friendly Comfort Food: Let’s face it, kids love anything that resembles a taco or a hearty bowl of rice and meat. The creamy texture, the savory beef, and, of course, the optional melted shredded cheese topping make this an instant hit, saving parents from the inevitable dinner table negotiations.
• Great for Meal Prep: This dish, much like a good curry or chili, only gets better the next day. It reheats beautifully, making it perfect for packing lunches or enjoying leftovers after a long day. If you appreciate dinners that carry over seamlessly, you’ll love this.

Switching from complicated recipes to simple, satisfying dishes like this one pot mexican beef rice has been a game-changer in our household. It proves that soulful cooking doesn’t have to be laborious, it just has to be intentional.

Ingredients for Tex Mex Beef and Rice Skillet

The beauty of this skillet meal lies in the simplicity and accessibility of the ingredients. Most of these items are probably already lurking in your pantry or freezer, making this a true last-minute dinner hero. For the best flavor, I always recommend using quality ground beef, ideally 85/15, for richness.

• Protein: 1 lb (450g) Ground Beef (85/15 or 90/10 lean)
• Aromatics: 1 large onion, diced; 3 cloves minced garlic
• Vegetables: 1 medium bell pepper (any color), diced; 1 (10 oz) can Rotel (diced tomatoes and green chilies), undrained; 1 (15 oz) can black beans, rinsed and drained; 1 cup frozen or canned corn, drained if canned.
• Spice Blend: 2 tablespoons taco seasoning (low sodium preferred); 1 teaspoon cumin; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper (optional, for heat).
• Liquid & Grain: 1 cup uncooked long-grain white rice (do not use instant rice); 2 cups warmed beef broth; 1/4 cup tomato paste.
• Finishing Touch: 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend); fresh cilantro and lime wedges, for serving.

Ingredient Substitutions & Notes:

• Meat Swap: You can easily substitute the beef with ground turkey for beef or ground chicken for a lighter dish, though it may require a little extra oil when browning.
• Rice Type: While white rice holds the best texture in this skillet, you can use brown rice for white, but you will need to increase the beef broth by at least 1/2 cup and increase the simmering time by 10-15 minutes.
• Heat Level: If you don’t have Rotel, use a can of diced tomatoes and a generous pinch of red pepper flakes. If you prefer less heat, use regular diced tomatoes or a jar of mild salsa for rotel.
• Cheese: For a decadent finish, try cotija cheese or a mix of Colby Jack and Pepper Jack on top of your Mexican Ground Beef Skillet.

How to Make Tex Mex Beef and Rice Skillet

Step-by-Step Instructions

The beauty of the skillet method is the layering of flavors, building the foundation of the dish right from the base. Follow these simple steps for a perfect, deeply flavorful result every time. Make sure you use a large, deep skillet (at least 10 inches) or a Dutch oven.

1. Brown the Beef: Heat your large skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon. Cook until the beef is fully browned, about 6-8 minutes. Drain off any excess fat.
2. Sauté the Aromatics: Reduce the heat to medium. Add the diced onion and bell peppers to the skillet with the beef. Cook, stirring occasionally, until the onions are translucent and the peppers have started to soften, about 5 minutes. This creates a wonderful aromatic base for our taco rice skillet.
3. Bloom the Spices and Garlic: Add the minced garlic, taco seasoning, cumin, and chili powder to the beef mixture. Cook for 1 minute, stirring constantly. You should hear the spices sizzle and release a wonderful, pungent aroma. This step, called blooming, is essential for unlocking the full flavor of the spices.
4. Incorporate the Tomato: Stir in the tomato paste. Cook for 2 minutes, until the paste deepens in color. Then, add the can of Rotel (undrained). Bring the mixture to a low simmer.
5. Add the Rice and Liquid: Add the uncooked white rice to the skillet and stir to coat all the grains with the spice and beef mixture. Pour in the warmed beef broth. Bring the mixture to a boil.
6. Simmer to Perfection: Once boiling, immediately reduce the heat to very low, cover the skillet tightly with a lid, and let it simmer for 15-20 minutes, or until all the liquid has been absorbed and the rice is tender. It is crucial *not* to lift the lid during this time, as the steam trapped inside is what cooks the rice evenly.
7. Add Beans and Corn: Once the rice is cooked, stir in the drained black beans and corn. Cover the skillet again and let it stand for 5 minutes off the heat, allowing the residual heat to warm the beans and corn through and further steam the rice.
8. Finish with Cheese: Remove the lid and sprinkle the shredded cheese evenly over the top of the ground beef rice skillet. Place the lid back on (or transfer the skillet to a 350°F oven for 2 minutes) until the cheese is melted and gooey.
9. Serve: Garnish generously with fresh cilantro and serve immediately with a squeeze of fresh lime juice. This cheesy beef rice skillet is the definition of weeknight perfection.

Pro Tips & Variations

After making this easy one pan tex mex beef and rice countless times, I’ve collected a few simple tricks and variation ideas that elevate the dish and cater to dietary needs. Cooking is all about adaptation, after all, embracing the imperfection and making the dish truly your own.

Adam’s Pro Tips for the Best Skillet

• Warm the Broth: Always use warmed beef broth (or water). Adding cool liquid to a hot skillet drops the temperature dramatically and can interrupt the simmering process, leading to unevenly cooked rice. A quick 30 seconds in the microwave works wonders.
• Don’t Stir the Rice: Once you add the liquid and cover the skillet, resist the urge to stir. Stirring releases starch, which can make the rice gummy. Let the steam do its work to ensure the rice is light and fluffy.
• Proper Seasoning: Taste immediately after adding the broth and taco seasoning. Don’t rely solely on the pre-packaged seasoning packet; often, the dish needs a little extra salt or a dash of heat. A dash of hot sauce right into the liquid can really deepen the flavor.
• Use Quality Fat: If you are using lean ground beef (90/10), consider adding a teaspoon of olive oil before cooking the aromatics to prevent them from sticking and to carry the flavor of the garlic.

Variations for Ingredient Swaps and Dietary Needs

• Vegetable Boost: This one pot mexican beef rice dish is immensely flexible. Try adding diced zucchini, chopped carrots, or even a handful of spinach right before you cover the pot to simmer. The flavor will absorb into the vegetables beautifully.
• Spicy Skillet: For those who like fire (Kai’s favorite), add a finely diced jalapeño or serrano pepper along with the onion. Or, for a more intense flavor without extra chopping, stir in 1 teaspoon of chipotle powder with the cumin chili powder beef rice spice blend.
• Gluten-Free: This recipe is naturally gluten-free, provided your taco seasoning blend is certified GF. Always double-check ingredient labels on the broth and seasoning.
• Dairy-Free/Vegan Option: Skip the ground beef and use two cans of black beans and one can of chickpeas. Sauté mushrooms and bell peppers for the texture. Substitute vegetable broth and use a dairy-free shredded cheese or load up on avocado and sour cream alternatives.
• Serving Style: Turn this into a hearty chili by substituting the rice with an extra can of beans and adding a can of crushed tomatoes. You can find more comforting ground beef recipes like this on MisterRecipes.net.
• Make it a Casserole: For a deeper, crunchier cheesy crust, prepare the skillet as directed, but instead of covering and steaming, transfer the ingredients to a baking dish after the rice is coated. Bake at 375°F (190°C) until the rice is tender (about 25-30 minutes), and then top with cheese and broil until golden. This mimics the texture of a classic beef and cheese casserole.

Tex Mex Beef and Rice Skillet Serving Suggestions

What I love about serving this Mexican Beef Skillet is how customizable the toppings are. It’s a wonderful vessel for creamy, crunchy, and fresh additions, allowing everyone at the table, from Aria to Lena, to personalize their bowl. Presentation matters, but functionality matters more, and these additions truly enhance the entire experience, transforming a simple skillet with black beans corn into a celebratory plate of food.

Remember that the dish itself is hearty and filling, so the best sides often add freshness or textural contrast.

• Avocado or Guacamole: A spoonful of creamy sliced avocado or homemade guacamole provides a cool, healthy contrast to the warmth and spice of the Tex Mex Ground Beef and Rice Skillet.
• Sour Cream or Greek Yogurt: A dollop of sour cream or plain Greek yogurt is non-negotiable. Not only does it add a cool, tangy creaminess, but it also helps balance the heat from the cumin chili powder beef rice spice blend.
• Fresh Toppings: Finely chopped red onion, fresh cilantro, and a wedge of lime juice are essential. The acidity of the lime brightens the deep, savory beef flavor, making the entire dish feel fresh and balanced.
• Simple Salad: Pair this richness with a very simple side salad. Toss some mixed greens with a light lime vinaigrette. The crisp texture and bright flavor cut through the indulgence of the cheesy beef rice skillet perfectly.
• Chips or Tortillas: Serve with crispy tortilla chips for scooping, transforming the skillet into a massive, deconstructed nacho platter. Warm flour tortillas are also fantastic for turning individual servings into quick, soft burritos.

For more inspiration on quick, delicious meals that leverage ground beef and simple ingredients, you might want to check out the creative ideas over at Yellow Bliss Road, who also champion the easy weeknight skillet concept. Similarly, if you are looking for dishes that maximize flavor in a short time frame, our Korean Ground Beef Bowl is another weeknight favorite.

Tex Mex Beef and Rice Skillet Storage & Reheating

One of the best qualities of this Tex Mex Beef and Rice Skillet is how well it handles storage, making it ideal for bulk cooking and meal prepping. Rice and beef dishes tend to marry their flavors beautifully overnight, so don’t hesitate to make a double batch.

Storage

• In the Refrigerator: Once thoroughly cooled, store leftovers in an airtight container for up to 3-4 days. Ensure the container is tightly sealed to maintain moisture and prevent the rice from drying out.
• In the Freezer: Yes, this dish freezes quite well! Place the cooled mixture (without the fresh toppings like sour cream or cilantro) into a freezer-safe container, leaving about an inch of space at the top. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

• Microwave (Best for single servings): Place a portion in a microwave-safe dish. Add 1-2 tablespoons of water or beef broth to the bowl, cover loosely, and heat in 60-second intervals, stirring in between, until heated through. The added liquid helps rehydrate the rice.
• Stovetop (Best for larger portions): Transfer the leftovers to a skillet (yes, another skillet, but a small one!) and add a splash of beef broth or water. Cover and heat over medium-low heat, stirring occasionally, until the mixture is simmering and fully warmed. This method is excellent for preserving the chunky texture of the skillet with black beans corn.
• Oven (For the Casserole effect): If you prefer the cheese crispy, place the leftovers in an oven-safe dish, cover with foil (to prevent drying), and bake at 325°F (160°C) for 15-20 minutes. Uncover and finish with new shredded cheese for the last 5 minutes.

FAQ about Tex Mex Beef and Rice Skillet

What kind of rice is best for a ground beef rice skillet?

I strongly recommend using long-grain white rice. It absorbs the liquid evenly and results in light, fluffy grains that don’t clump together. Short-grain or medium-grain rice can become sticky due to higher starch content. If you choose to use brown rice for white, remember to increase the liquid and cooking time as noted above, as brown rice requires more time and moisture to soften.

Can I use canned beans and corn, or should they be frozen/fresh?

Canned black beans and corn are absolutely perfect for this quick weeknight Mexican beef skillet dinner, saving invaluable time. Just make sure to thoroughly rinse and drain the canned beans to remove excess salt and starchy liquid. If using frozen corn, toss it directly into the skillet, as it will thaw and heat through quickly with the residual heat.

How do I prevent the rice from being crunchy or sticking to the bottom?

The secret to perfectly cooked rice in this easy one pan tex mex beef and rice recipe is the tight seal and low heat. Use a heavy-bottomed skillet for even heat distribution. Ensure the heat is reduced immediately to a very low simmer once the mixture boils, and crucially, do not remove the lid during the initial 15-20 minutes of cooking. The steam does the work. If your rice is still crunchy after 20 minutes, add two more tablespoons of water or broth, replace the lid, and cook for 5 more minutes.

Is this recipe similar to a jambalaya or Spanish rice recipe?

While the technique of cooking the rice directly in the seasoned liquid is similar to Spanish rice or jambalaya, the flavors are distinctly different. This recipe focuses on taco seasoned ground beef rice with notes of cumin, chili powder, and Tex-Mex seasonings, differentiating it sharply from the saffron-based, acidic flavors found in traditional Spanish rice recipes.

Can I prep any ingredients ahead of time to make this dinner even faster?

Absolutely. You can chop your onion and bell peppers up to a day ahead. You can also mix all your dry spices (taco seasoning, cumin, chili powder) in a small bowl, so they’re ready to dump in when the time comes. This makes the active cooking time for this Tex Mex Ground Beef and Rice Skillet truly under 20 minutes.

Final Thoughts

For me, recipes like this Tex Mex Beef and Rice Skillet are more than instructions on a page, they are a continuation of a loving tradition of feeding my family well, even on the busiest days. It’s about slowing down enough for the sizzle of the ground beef and the scent of the blooming spices to momentarily stop the chaotic clock of the day. Watching Aria and Kai devour a plate of this, topped high with cheese and sour cream, reminds me that the simplest acts, like sharing a meal, are the most profound acts of love.

I hope this Mexican Beef and Rice Skillet brings that same sense of warmth and hurried comfort to your table. Cooking shouldn’t be a chore, it should be an act of intention, and this one-pan marvel makes that intention effortlessly delicious. Don’t forget to check out Belle of the Kitchen for more great comfort food ideas.

If you loved this quick weeknight Mexican beef skillet dinner, please save it to your Pinterest board or share it with a friend who needs a dinner rescue. And as always, I would love to hear how you customized this recipe in the comments below!

adam saha

Tex Mex Beef and Rice Skillet

This Tex Mex Beef and Rice Skillet is a quick, one-pan weeknight dinner featuring ground beef, rice, and vibrant Tex-Mex spices for a hearty, flavor-packed meal the whole family will love.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mexican, Tex-Mex

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

Protein

• 1 lb Ground Beef 85/15 or 90/10 lean

Aromatics

• 1 large Onion diced
• 3 cloves Garlic minced

Vegetables

• 1 medium Bell Pepper any color, diced
• 1 can (10 oz) Rotel diced tomatoes and green chilies, undrained
• 1 can (15 oz) Black Beans rinsed and drained
• 1 cup Corn frozen or canned, drained if canned

Spice Blend

• 2 tbsp Taco Seasoning low sodium preferred
• 1 tsp Cumin
• 1 tsp Chili Powder
• 1/2 tsp Smoked Paprika
• 1/4 tsp Cayenne Pepper optional, for heat

Liquid & Grain

• 1 cup White Rice uncooked, long-grain
• 2 cups Beef Broth warmed
• 1/4 cup Tomato Paste

Finishing Touch

• 1 cup Shredded Cheese cheddar, Monterey Jack, or Mexican blend
• to taste Fresh Cilantro chopped, for serving
• to taste Lime wedges, for serving

Equipment

• Large Deep Skillet (at least 10 inches)
• Wooden spoon

Method

 

1. Heat your large skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon. Cook until the beef is fully browned, about 6-8 minutes. Drain off any excess fat.
2. Reduce the heat to medium. Add the diced onion and bell pepper to the skillet with the beef. Cook, stirring occasionally, until the onions are translucent and the peppers have started to soften, about 5 minutes.
3. Add the minced garlic, taco seasoning, cumin, and chili powder to the beef mixture. Cook for 1 minute, stirring constantly. You should hear the spices sizzle and release a wonderful, pungent aroma.
4. Stir in the tomato paste. Cook for 2 minutes, until the paste deepens in color. Then, add the can of Rotel (undrained). Bring the mixture to a low simmer.
5. Add the uncooked white rice to the skillet and stir to coat all the grains with the spice and beef mixture. Pour in the warmed beef broth. Bring the mixture to a boil.
6. Once boiling, immediately reduce the heat to very low, cover the skillet tightly with a lid, and let it simmer for 15-20 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.
7. Once the rice is cooked, stir in the drained black beans and corn. Cover the skillet again and let it stand for 5 minutes off the heat, allowing the residual heat to warm the beans and corn through.
8. Remove the lid and sprinkle the shredded cheese evenly over the top. Place the lid back on until the cheese is melted and gooey.
9. Garnish generously with fresh cilantro and serve immediately with a squeeze of fresh lime juice.

Nutrition

Calories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20g

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days. For freezer storage, portion into freezer-safe containers and freeze for up to 3 months; thaw overnight before reheating. Reheat in the microwave with a splash of broth or on stovetop over medium-low heat. Warm the beef broth before adding to avoid disrupting cooking. Use a heavy-bottomed skillet for even heat.

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