Easy Mexican Beef & Rice Skillet
About this recipe
If you're looking for a quick, hearty meal that the whole family will love, this Easy Mexican Beef & Rice Skillet is a winner. In just 30 minutes, you can whip up a protein-packed dish that's cheesy and satisfying, perfect for busy nights.
This one-pan recipe combines ground beef, rice, beans, and cheese, making it not only delicious but also a breeze to clean up afterward. Plus, it's customizable with your favorite taco toppings!
Ingredient notes
- Use ground beef with a fat content of 80/20 or 85/15 for the best flavor and texture.
- You can adjust the amount of black beans based on your preference; if you use less, reduce the chicken broth accordingly.
Tips from Natashas Kitchen's video
- Rinsing the jasmine rice helps remove excess starch, ensuring it cooks up fluffy and not sticky.
- Make sure to add the juices from the Rotel tomatoes to enhance the flavor of the dish.
- Covering the skillet after adding cheese allows it to melt perfectly from the residual heat.
No life story here — the video and the recipe are the whole point. All credit to Natashas Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Start by rinsing the jasmine rice under cold water until the water runs clear. Drain and set aside.
- 2
Rinse the black beans and corn. Set aside.
- 3
Chop the medium onion and mince the garlic cloves.
- 4
In a large skillet over medium heat, add 1 tablespoon of olive oil.
- 5
Add the ground beef to the skillet and break it up with a spatula. Cook until the meat is no longer pink, about 3 minutes.
- 6
Add the chopped onions to the skillet and sauté for another 3-4 minutes until softened.
- 7
Stir in the minced garlic and cook for another 30 seconds until fragrant.
- 8
Add the taco seasoning and the can of Rotel tomatoes (including the juices) to the skillet.
- 9
Add the rinsed rice, corn, and black beans to the skillet.
- 10
Pour in the chicken stock and season with fine sea salt. Stir gently to combine all ingredients.
- 11
Bring the mixture to a light boil, then reduce the heat, cover, and let it simmer on low for about 15 minutes, or until the rice is cooked.
- 12
Check the rice for doneness; there may be some liquid left, which is normal as it will absorb. Adjust seasoning with salt if needed.
- 13
Remove from heat and sprinkle the Mexican cheese on top. Cover with a lid to let the cheese melt from the residual heat.
Heads up — we had to guess a little:
- The amount of olive oil is inferred as 1 tablespoon based on common cooking practices for sautéing ground beef.
Credit where it's due: this recipe was transcribed from Natashas Kitchen's original video on YouTube. Follow them there — it's their dish.
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