This Mexican Beef and Rice Skillet gives you all the bold Tex-Mex flavours you crave in a quick and easy one-pan meal. Instead of juggling separate pots of rice, beans, and beef, everything cooks together in the same skillet. The ground beef browns right in the pan, the rice simmers in a spiced broth, and a layer of gooey melted cheese finishes it off. It’s hearty, comforting, and ready in about 30 minutes, making it perfect for a weeknight dinner that feels both satisfying and stress-free.

What I like most about this skillet is how it pulls together everything in one pan, while still feeling hearty and flavourful. On busy nights, I gravitate toward meals that simplify the process without losing that comfort factor. My Blackened Chicken and Rice does the same thing with bold spices and fluffy rice, and it’s become a staple in our kitchen.

This skillet has that same balance of ease and comfort, but with a Tex-Mex spin: smoky chili powder, sweet corn, salsa, and plenty of melted cheese. And just like my Skillet Lasagna, it all comes together in one pan, making cleanup just as simple as the cooking.

😍 Why You’ll Love This Mexican Beef and Rice Skillet

One-pan wonder: everything cooks together in a single skillet for easy prep and cleanup.
Quick & weeknight-friendly: ready in about 30 minutes, perfect for busy evenings.
Family-friendly: hearty, satisfying, and always a crowd-pleaser.
Customizable: adjust the spice, swap the protein, or toss in extra veggies to make it your own.

🍳 Ingredients To Make This Mexican Beef and Rice Skillet

Olive oil: used to sauté the beef and veggies, building a rich flavour base.
Lean ground beef: hearty, savoury, and the main protein in this one-pan meal.
Garlic: fresh cloves add bold, aromatic flavour.
Shallot: mild and slightly sweet, it balances the garlic and spices.
Red bell pepper: adds colour, sweetness, and extra nutrients.
Black beans: bring fibre, protein, and creaminess to the skillet.
Corn: adds natural sweetness and a little pop of texture.
Salsa: infuses the skillet with tangy, smoky flavour.
White rice: cooks right in the skillet, soaking up all the broth and spices.

Chicken broth: the cooking liquid that keeps everything tender and flavourful.
Mexican cheese blend: melts over the top for a gooey, cheesy finish.
Chili powder: smoky, earthy, and the base of the flavour.
Cumin: adds warmth and a subtle nuttiness.
Coriander: slightly citrusy, balancing the richness of the beef.
Paprika: brings mild heat and a pop of colour.
Garlic powder: boosts the savoury depth.
Onion powder: adds sweetness and complexity.
Dried oregano: earthly and slightly peppery.
Dried parlsey: mild, herby freshness.
Salt and pepper: essential for seasoning and balance.

For garnishing:

Sour cream: cool and creamy contrast to the spices.
Salsa: freshens everthing up.
Cilantro: bright, herby finish.
Avocado: adds richness and creaminess.
Jalapeño: sliced for an optional spicy kick.

✔️ How To Make This Mexican Beef and Rice Skillet Recipe

To start, finely chop the garlic and shallot, and dice the red bell pepper. Rinse and drain the black beans, then set everything aside so it’s ready to go. Place a large deep skillet over medium-high heat and drizzle in the olive oil. Once the oil is hot, add the ground beef and break it up with a spoon. Cook for 4-5 minutes, stirring occasionally, until it’s browned and no pink remains.

Next, add the garlic, shallot, and red bell pepper straight into the skillet. Let them sauté for 2-3 minutes, stirring often, just until softened and fragrant. Sprinkle in all of the spices. Stir well to coat the beef and vegetables with the spices, letting them bloom for about a minute.

🤝 Sammy’s Tip for this Mexican Skillet Recipe

• During the last 5 minutes of cook time remove the lid.

Now, stir in the black beans, corn, salsa, and uncooked rice. Pour in the chicken broth and mix everything together. Bring the mixture to a simmer, then cover the skillet with a lid. Let it cook for 12-15 minutes, or until the rice is tender and the broth has been absorbed. For best results, remove the lid during the last 5 minutes to let any excess liquid evaporate.

Finally, sprinkle the shredded Mexican cheese blend evenly over the top. Cover again for 1-2 minutes, just until the cheese melts into the skillet. Remove from the heat and finish with your favourite garnishes like sour cream, salsa, cilantro, avocado slices, or jalapeños before serving.

🗒️ Variations

Make it spicier: stir in diced jalapeños, use hot salsa, or add a pinch of cayenne for extra heat.
Southwest style: swap the salsa for fire-roasted tomatoes and add smoked paprika for a deeper, smoky flavour.

🗒️ Substitutions

Meat sub: use ground turkey or chicken for a lighter option, or chorizo for a spicier kick.
Dairy-free: Skip the cheese or use your favourite dairy-free shredded cheese alternative.
Make it vegetarian: swap the chicken broth for veggie broth and use beans or a plant-based ground beef.

🍴 Leftovers? Lucky you.

If you happen to have leftover Mexican skillet recipe, store it in an airtight container in the fridge for up to 4 days. Add a splash of chicken broth or water when reheating to bring back the moisture and keep the rice from drying out. You can also freeze portions for up to 2 months; just thaw overnight in the fridge and warm through on the stovetop or in the microwave.

🤔 FAQ’S

👩🏻‍🍳 Hungry For More? 

If you loved this Mexican Beef and Rice Skillet, then make sure to check out a few of my other favourites you may also love:

• Skillet Lasagna
• Blackened Chicken and Rice with Cilantro Lime Dressing
• Oven Baked Ribs
• Blackened Chicken Alfredo
• Homemade Hamburger Helper Recipe

💌 Let’s Stay Connected

Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this Mexican beef and rice skillet recipe (or any recipe of mine) don’t forget to leave a review.