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

Cheesy Mexican Ground Beef and Rice Skillet

cheesy mexican ground beef and rice skillet recipe made easy at home. A one-pan wonder packed with bold Tex-Mex flavors, ready in under 45 minutes. Ready in 4
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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 lean ground beef 85/15
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 cup long-grain white rice uncooked
  • 1 can (14.5 oz) diced tomatoes with green chilies, undrained
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup frozen corn kernels thawed
  • 1.5 cups beef broth low-sodium
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • to taste salt and black pepper
For Topping
  • 1 cup shredded sharp cheddar cheese
  • ¼ cup fresh cilantro chopped
  • 1 avocado diced
  • ½ cup sour cream optional

Method
 

  1. In a large skillet over medium-high heat, cook the ground beef, breaking it into crumbles, until browned and internal temperature reaches 160°F (71°C), about 5-6 minutes. Drain excess fat if needed.
  2. Add diced onion to the skillet and cook until translucent, 3-4 minutes. Stir in garlic and cook for 30 seconds until fragrant.
  3. Add uncooked rice, cumin, chili powder, and smoked paprika. Stir constantly for 1 minute to toast the rice and coat the grains in oil and spices.
  4. Pour in diced tomatoes with their juices, beef broth, black beans, and corn. Season with salt and pepper to taste. Stir to combine.
  5. Bring the mixture to a boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 18-20 minutes, or until rice is tender and liquid is absorbed.
  6. Remove skillet from heat. Fluff the rice mixture with a fork, sprinkle shredded cheese evenly on top, and cover again. Let sit for 5 minutes to melt the cheese and let flavors settle.
  7. Top with chopped cilantro, diced avocado, and a dollop of sour cream if desired. Serve hot directly from the skillet.