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Cheesy Mexican Beef and Rice Skillet Dinner

Cheesy Mexican Beef and Rice Skillet Dinner in 35 Minutes

A one-pan wonder, this Cheesy Mexican Beef and Rice Skillet Dinner combines savory ground beef, fluffy rice, and vibrant veggies with melted cheese, making it a quick and satisfying meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 1 pound lean ground beef ground turkey is a leaner option
  • 2 tablespoons oil olive oil enhances flavor
  • 1 medium onion yellow or white onions work well
  • 3 cloves garlic or ½ teaspoon garlic powder
  • 1 cup rice try brown rice for added fiber
  • 1 can diced tomatoes fresh tomatoes are a great alternative
  • 1 can black beans kidney beans can offer variety
  • 1 cup frozen corn use fresh corn if it’s in season
  • 1 can diced green chiles swap for jalapeños for more spice
  • 1 medium red bell pepper other colored bell peppers work too
For Seasoning
  • 1 teaspoon cumin chili powder makes a good substitute
  • 1 tablespoon chili powder taco seasoning mix can enhance the flavor
  • to taste coarse kosher salt or sea salt fine salt works in a pinch
  • to taste cracked black pepper freshly ground has the best flavor
For Cooking
  • 2 cups beef broth chicken or vegetable broth can be used
For Topping
  • 1 cup grated cheddar cheese try Monterey Jack or dairy-free options

Equipment

  • large skillet

Method
 

Cooking Steps
  1. In a large skillet, heat 2 tablespoons of oil over medium heat. Add 1 pound of lean ground beef and cook for about 5-7 minutes until browned.
  2. Add 1 chopped medium onion, stirring it into the beef. Sauté for 2-3 minutes until translucent. Add 3 minced garlic cloves and cook for another 1-2 minutes.
  3. Stir in 1 cup of uncooked rice and toast lightly for about 2 minutes while mixing with the beef and onions.
  4. Add 1 diced red bell pepper to the skillet, stirring for another minute until softened.
  5. Mix in 1 can of black beans, 1 cup of frozen corn, 1 can of diced green chiles, 1 can of diced tomatoes, 1 teaspoon of ground cumin, 1 tablespoon of chili powder, and season with salt and pepper.
  6. Pour in 2 cups of beef broth and bring to a boil. Then reduce heat to low, cover and simmer for about 20 minutes.
  7. Check that the rice is tender and absorb most of the liquid. If needed, cook for an additional 2-3 minutes.
  8. Remove from heat and sprinkle 1 cup of grated cheddar cheese on top. Cover again for about 2 minutes to let the cheese melt.
  9. Serve warm, optionally topped with fresh cilantro, avocado slices, or a dollop of sour cream.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 60gProtein: 35gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 6gVitamin A: 15IUVitamin C: 25mgCalcium: 20mgIron: 15mg

Notes

This dish is versatile, so feel free to add or substitute ingredients based on preferences.

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