Main Dishesnatashaskitchen5.0
Mexican Beef and Rice Skillet Recipe
This is a one-pan, 30-minute easy dinner that you'll make over and over. It's one of our favorite ways to use ground beef, and it is protein-packed between the meat and the beans. You can add your favorite taco toppings for serving and you'll love that this reheats well!
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 7 min🔥 Cook: 23 min👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●spatula
📝 Preparation Steps
1
Heat 1 Tbsp oil in a large skillet over medium heat, and then add the ground beef. Sauté, breaking it apart with a spatula just until it’s no longer pink, about ⏱️ 3 minutes.
ground beef (80/20 or 85/15)1 lb
2
Add chopped onion and sauté until the onion is softened, another ⏱️ 3-4 minutes. Add garlic and cook for ⏱️ 30 seconds, until fragrant.
medium onion (diced)1
3
Add taco seasoning and stir to combine.
taco seasoning4 Tbsp
4
Add Rotel tomatoes and green chilis with their juices, black beans, corn, and rice. Stir to combine.
black beans (drained and rinsed)1 cancorn (rinsed-frozen or canned)1 cup
5
Add 2 cups chicken stock and salt, and bring to a light boil. Reduce the heat to a simmer. Cover with a tight-fitting lid and simmer on low for ⏱️ 15 minutes or until the rice is done cooking. Turn off the heat.
6
Open the lid, sprinkle on the cheese, then cover and let it rest for ⏱️ 5 minutes until the cheese is melted.
7
Garnish with cilantro before serving, or use your favorite taco toppings*.
Nutrition Facts
calories
586 kcal
fat Content
35 g
serving Size
1 serving
fiber Content
2 g
sugar Content
5 g
sodium Content
764 mg
protein Content
32 g
trans Fat Content
1 g
cholesterol Content
107 mg
carbohydrate Content
36 g
saturated Fat Content
15 g
unsaturated Fat Content
16 g
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