Mexican Beef and Rice Skillet

Creamy, cheesy bowl of skillet dinner on a white bowl.

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This Mexican Beef and Rice Skillet Dinner only takes about 40 minutes from start to finish. It’s perfect for a busy weeknight dinner that’s light on clean-up since it’s cooked in one pot.

Course entree, Main Course

Cuisine American, Mexican

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 435kcal

Author Beth Neels

Cost $10

Equipment

cast iron frying pan 12"

Ingredients

1 pound lean ground beef
1 teaspoon oil
1 medium onion
2 cloves garlic
1 cup rice
15 ounces Diced tomatoes
15 ounces black beans, drained
15 ounces Frozen Corn
4 ounces diced green chilies
1 red bell pepper
1 tablespoon cumin
1½ teaspoons chili powder
2 teaspoons coarse kosher salt or sea salt
1 teaspoon cracked black pepper
2 cups Beef Broth
2 cups grated cheddar cheese

Instructions

Pour the oil into the skillet and heat it up. Lightly brown the ground beef in the skillet. Add the onion and soften for a minute or two.
1 pound lean ground beef, 1 teaspoon oil, 1 medium onion
Add the garlic and stir to combine.
2 cloves garlic
Add the rice. Stir and cook the rice for a few minutes.
1 cup rice
Add the bell peppers. Combine. Cook an additional minute or two.
1 red bell pepper
Next, add the beans, corn and green chilies to the skillet.
15 ounces black beans, drained, 15 ounces Frozen Corn, 4 ounces diced green chilies
Add the tomatoes, spice, salt and pepper. Combine.
15 ounces Diced tomatoes, 1 tablespoon cumin, 1½ teaspoons chili powder, 2 teaspoons coarse kosher salt or sea salt, 1 teaspoon cracked black pepper
Pour the stock in.
2 cups Beef Broth
Cover the skillet and bring it to a boil over medium heat. Reduce the heat to a simmer and cook for 20 minutes until the rice is tender.
Top the casserole with cheese and replace the lid until the cheese is melted. Serve immediately.
2 cups grated cheddar cheese

Notes

What to Serve with it

Shredded lettuce
Candied jalapeños or pickled peppers
Fresh chopped tomatoes
Sour cream or Mexican creme
Salsa , pico de gallo or bottled hot sauce
Sliced avocado or guacamole
Crushed red pepper flakes
Corn or flour tortillas

What to do with Leftovers

Store leftovers in an airtight container in the refrigerator for 3-4 days. The casserole can be frozen for up to two months, but the texture will change.

Nutrition