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cheesy mexican beef and rice skillet recipe - Cheesy Mexican Beef and Rice Skillet served in a white bowl overhead view
Chloe

Cheesy Mexican Beef and Rice Skillet

cheesy mexican beef and rice skillet recipe made easy at home. A one-pan wonder loaded with seasoned beef, fluffy rice, black beans, and melted cheese—perfect
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 480
Ingredients Method

Ingredients
  

Main
  • 1 lb ground beef 85% lean
  • 1 cup long-grain white rice uncooked
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup frozen corn kernels thawed
  • 1 can (10 oz) diced tomatoes with green chilies undrained
  • 2 tbsp taco seasoning or homemade blend
  • 1 1/2 cups beef broth reduced sodium preferred
  • 1 cup shredded Mexican blend cheese or cheddar and Monterey Jack
Toppings
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup sour cream for serving

Method
 

  1. Heat a large, heavy-bottomed skillet over medium-high heat. Add ground beef and cook, breaking it apart with a wooden spoon, until no longer pink and internal temperature reaches 160°F (71°C), about 5-6 minutes. Drain any excess fat.
  2. Add diced onion and bell pepper to the skillet with the beef. Sauté for 3-4 minutes, stirring occasionally, until softened.
  3. Stir in the taco seasoning and cook for 1 minute until fragrant. Add the uncooked rice and stir to coat in the spices, toasting it slightly for 30 seconds.
  4. Pour in the beef broth, diced tomatoes with their juices, black beans, and corn. Stir well to combine everything. Bring the mixture to a boil over high heat.
  5. Reduce heat to low, cover tightly with a lid, and simmer for 20-25 minutes. Avoid lifting the lid to keep steam in; check at 20 minutes. Rice should be tender and liquid absorbed.
  6. Remove the skillet from heat. Sprinkle shredded cheese evenly over the top, cover again, and let it sit for 3-5 minutes until cheese is fully melted. Fluff the rice gently with a fork. Serve hot, garnished with fresh cilantro and a dollop of sour cream.