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Easy One Skillet Mexican Beef and Rice photo

One Skillet Mexican Beef and Rice

This One Skillet Mexican Beef and Rice is a flavorful, easy-to-make meal perfect for busy weeknights!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1/2 cup onion, diced Adds depth and sweetness to the dish.
  • 1 lb ground beef The main protein source, rich in flavor.
  • 1/4 cup taco seasoning Enhances the Mexican flavor profile.
  • 14 oz diced tomatoes, undrained Contributes moisture and acidity.
  • 1 cup fire roasted corn kernels, drained Adds a smoky sweetness.
  • 3/4 cup white long grain rice, uncooked The carbohydrate base of the meal.
  • 2 cups beef broth Infuses the rice with flavor.
  • 1 1/2 cups Colby Jack cheese, shredded Adds creaminess and richness.
  • to taste Sour cream For a cool, tangy topping.
  • to taste Diced avocado Creamy and nutritious addition.
  • to taste Sliced black olives For a briny contrast.
  • to taste Chopped cilantro Fresh herb to brighten the dish.
  • to taste Salsa A zesty finishing touch.

Equipment

  • Large skillet
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Instructions
  1. Begin by heating your skillet over medium heat. Add a drizzle of oil if your skillet isn’t non-stick. Toss in the diced onion and sauté for about 3-4 minutes until it becomes translucent and fragrant.
  2. Add the ground beef to the skillet, breaking it up with your wooden spoon as it cooks. Season it with a pinch of salt and pepper. Cook until the beef is well browned and cooked through, approximately 5-7 minutes.
  3. Once the beef is cooked, sprinkle the taco seasoning over the mixture. Stir well to ensure the meat is evenly coated with the spices.
  4. Pour in the undrained diced tomatoes along with the fire roasted corn. Stir everything together, allowing the flavors to meld.
  5. Next, add the uncooked white long grain rice and beef broth to the skillet. Stir to combine, making sure the rice is submerged in liquid. Bring the mixture to a gentle boil.
  6. Reduce the heat to low, cover the skillet, and let it simmer for about 20 minutes. Stir occasionally to prevent sticking.
  7. Once the rice is cooked, remove the skillet from heat and sprinkle the shredded Colby Jack cheese on top. Cover the skillet again for a few minutes to let the cheese melt into a gooey, delicious layer.
  8. Scoop generous portions onto plates and top with your favorite garnishes such as a dollop of sour cream, diced avocado, sliced black olives, chopped cilantro, and a splash of salsa. Enjoy!

Notes

  • For a lighter option, use lean ground beef or substitute with ground turkey.
  • Use brown rice or cauliflower rice for added fiber.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.