Easy Mexican Beef and Rice Skillet Recipe

Original Post: https://www.evolvingtable.com/?p=94739

Mexican beef and rice is served with fresh lime wedges.

5 from 5 votes

Easy Mexican Beef and Rice Skillet Recipe

Busy weeknights just got easier (and more delicious!) with this Mexican Beef and Rice Skillet! It's a one-pot meal, full of Mexican flavors, that will make your whole family want to go back for seconds.

Prep Time10

Cook Time35

Total Time45

Course: Dinner, Main Course

Cuisine: Mexican

Servings: servings

Author: Jennifer Deppa

Ingredients

1 Tbsp. oil avocado or olive
1 lb. ground beef 85/15 or 90/10
1 small sweet onion finely diced
3 cloves garlic finely minced
1 ¼ cups long grain white rice rinsed and drained
2 cups broth chicken or vegetable, regular sodium
15 oz. jar salsa mild or medium
15 oz. can corn rinsed and drained
15 oz. can black beans rinsed and drained
3 Tbsp. taco seasoning mix*
½ tsp. salt to taste*
1 small bunch cilantro finely chopped
½ lime juice

Instructions

Brown the Beef: Add oil to a large Dutch oven over medium heat along with the ground beef. Cook for 6-7 minutes, or until no longer pink. Break the meat apart into smaller crumbles. Remove beef and place on a separate plate until needed.
1 Tbsp. oil, 1 lb. ground beef
Sauté the Onion: While the beef is cooking, prep the onion. Add onion to any grease remaining in the Dutch oven and saute for 2-3 minutes. Add the minced garlic and continue sauteing for another 30 seconds.
1 small sweet onion, 3 cloves garlic
Add Remaining Ingredients: Pour in the rice, broth, salsa, corn, black beans, cooked beef, taco seasoning, and salt. Give it all a good stir. Increase heat to high and bring to a boil. Once boiling, reduce heat to low, cover the pot with a lid and simmer for 25-30 minutes, or until rice is tender.
1 ¼ cups long grain white rice, 2 cups broth, 15 oz. jar salsa, 15 oz. can corn, 15 oz. can black beans, 3 Tbsp. taco seasoning mix*, ½ tsp. salt
Finish and Serve: Once rice is fully cooked, mix in chopped cilantro and serve with freshly squeezed lime juice. Enjoy!
1 small bunch cilantro, ½ lime

Video

Notes

*This recipe is made using a homemade taco seasoning mix. If using a store-bought brand, you may need to adjust the amount of salt accordingly.

Prep-Ahead Instructions:

Feel free to dice the onion as well as make your own taco seasoning and salsa a day or two before.

Storage Directions:

Store leftovers in an airtight container in the fridge for up to 3 to 4 days. This dish freezes well. Be sure it's tightly wrapped with as little air as possible touching it. It should keep for up to 3 to 4 months. To reheat, add it back to a skillet over medium heat until heated through.

Recipe Tips:

Rinse first. Hold the rice under running water to remove the extra starch.
DIY. You can make your own salsa and taco seasoning to ensure the perfect amount of spice.
Scrape it. Run the spatula over the bottom of the pan to ensure no burnt-on bits remain.
Some like it hot. Include chili powder, cayenne pepper, or even fresh jalapeño peppers for an added kick.

Nutrition