Let me tell you about my all-time favorite weeknight dinner: the Mexican Beef and Rice Skillet Recipe. It’s one of those dishes I turn to when I want something hearty, flavorful, and fuss-free. What makes it so special is how the seasoned ground beef mingles perfectly with fluffy rice and vibrant veggies—all in one pan. It’s a comfort meal with a little southwestern kick that always satisfies my family.
You’ll love how quickly it comes together, too. Whether you’re cooking for a busy weeknight or meal prepping for the week ahead, this Mexican Beef and Rice Skillet Recipe works like a charm. Plus, the layers of smoky spices, tangy lime, and melty queso cheese really take it to the next level. I promise, once you make this, it’ll become a regular in your rotation.
Why You’ll Love This Recipe
- One-Pan Wonder: Everything cooks together in a single skillet, cutting down on cleanup.
- Full of Flavor: Smoky paprika, bold taco seasoning, and fresh lime brighten every bite.
- Family Favorite: My crew asks for this regularly because it’s hearty yet balanced.
- Flexible Ingredients: You can customize veggies and protein types to suit what’s in your fridge.
Ingredients You’ll Need
The beauty of this Mexican Beef and Rice Skillet Recipe is how the ingredients come together to create a perfect harmony of textures and flavors. I always suggest using good quality ground beef and fresh veggies—they make a noticeable difference in the final dish!
- Long Grain Rice: Basmati or jasmine rice work best since they stay fluffy when cooked.
- Vegetable Oil: Helps brown the beef and cook the veggies without sticking.
- Ground Beef: I usually grab 80/20 ground sirloin for that nice fat ratio and flavor.
- Taco or Fajita Seasoning: Divided throughout the cooking steps to layer the spice.
- Smoked Paprika: Adds that subtle smoky depth you won’t want to skip.
- Kosher Salt and Ground Black Pepper: To taste, enhancing all the flavors.
- Jalapeño Peppers: De-seeded and diced for just the right amount of heat.
- Yellow Onion: Adds sweetness and body when cooked down.
- Red Bell Pepper: Brings color and a fresh crunch.
- Garlic: Freshly minced for that irresistible aroma.
- Tomato Paste: Caramelizes to add umami and richness.
- Beef Stock: The cooking liquid that infuses rice with flavor; bouillon cubes work as a substitute.
- Fire Roasted Diced Tomatoes: Bring a slightly charred tomato flavor to brighten the dish.
- Lime Juice: Just before serving for a burst of freshness.
- Queso Cheese Dip: Divided—mixed into the rice and drizzled on top for gooey deliciousness.
- Optional Garnishes: Pico de gallo, fresh cilantro, sour cream, sliced avocado or guacamole all bring layers of texture and flavor.
Variations
I love to personalize the Mexican Beef and Rice Skillet Recipe depending on what’s in my pantry or mood. Feel free to swap or add ingredients to make it your own. It’s one of those recipes that truly welcomes creativity!
- Using Ground Turkey or Chicken: I’ve swapped out beef for leaner proteins when I want a lighter dish that still delivers flavor.
- Add Beans: Mixing in black beans or pinto beans can boost the fiber and make it extra filling.
- Spicier Version: More jalapeños, a pinch of cayenne, or a dash of hot sauce really fire it up for those who like heat.
- Vegetarian Twist: Skip the beef and double up on the veggies plus beans for a hearty meatless option.
How to Make Mexican Beef and Rice Skillet Recipe
Step 1: Prep and Soak the Rice
This is a game changer! I rinse the rice under cold water until it runs clear to remove excess starch, then soak it for 10-15 minutes. It helps the rice cook evenly and gives you those perfectly separated grains. Don’t skip this step if you want fluffy, non-sticky rice.
Step 2: Brown the Beef with Seasonings
Heat your skillet with oil, toss in the ground beef with taco seasoning, smoked paprika, salt, and pepper. Break it apart with your spoon and let it brown nicely—this creates loads of flavor. Once nearly cooked through, transfer to a plate lined with paper towels to drain. Leaving about a tablespoon of fat in the pan helps with cooking the veggies later.
Step 3: Cook the Veggies and Aromatics
Turn the heat down slightly, then toss in diced jalapeños, onions, and red bell peppers. Season with the remaining taco seasoning, paprika, salt, and pepper. Stir often so they soften beautifully without browning too fast. Finish with the garlic—just about 30 seconds until fragrant. This combo forms the flavorful base you’ll love.
Step 4: Add Tomato Paste and Toast the Rice
Throw in the tomato paste and stir it around for a couple of minutes to caramelize it slightly. You’ll notice the pan fills with rich umami aroma—that’s your flavor booster. Add the drained rice next, cooking it for 1.5 to 2 minutes while stirring constantly to toast the grains. This step adds a subtle nuttiness and keeps the rice from being mushy.
Step 5: Pour in Stock and Tomatoes, Then Simmer
Pour the beef stock into the skillet and use a wooden spoon to scrape any browned bits off the bottom—don’t miss out on that deep flavor. Add the fire-roasted tomatoes, bring everything up to a boil, then immediately lower the heat to a gentle simmer and cover. Let it cook for 18-20 minutes until rice is tender and liquid absorbed—patience here really pays off!
Step 6: Add Back the Beef and Let it Steam
Once the rice is done, remove skillet from heat but keep the lid on. Uncover quickly and evenly spread the browned beef across the top. Cover again and let it steam for 5 minutes. This slow melding lets the flavors marry without overcooking the beef.
Step 7: Stir in Lime Juice and Queso
Finally, pour in fresh lime juice and most of the queso dip, stirring to combine everything into a creamy, zesty delight. Taste and adjust seasoning with salt, pepper, or more lime and taco seasoning as you like. This is the moment when everything just clicks.
Step 8: Garnish and Serve
Scoop servings into bowls, drizzle the remaining queso on top, and sprinkle with fresh cilantro, pico de gallo, or your favorite toppings like guacamole or sliced avocado. Serve alongside warm flour tortillas or crispy tortilla chips for a full party of textures and tastes.
Pro Tips for Making Mexican Beef and Rice Skillet Recipe
- Don’t Skip Rinsing the Rice: It prevents clumping and gives you a better texture every time.
- Layer Your Seasonings: Dividing the taco seasoning and paprika throughout the steps builds depth instead of one-note flavor.
- Toast Rice Gently: Keep stirring so it toasts evenly without burning—this packs in a subtle nuttiness.
- Use Fresh Lime Juice Last: Adding it right before serving boosts brightness without cooking off the zing.
How to Serve Mexican Beef and Rice Skillet Recipe
Garnishes
Personally, I love loading this dish up with fresh cilantro, a scoop of pico de gallo for acidity, and a dollop of cooling sour cream. Adding sliced avocado or creamy guacamole on top is like the cherry on a sundae—it balances the spices and adds richness. These garnishes really elevate the skillet from simple to spectacular.
Side Dishes
For sides, we usually stick to warm flour tortillas or crunchy tortilla chips—they’re perfect for scooping and make the meal feel festive. A simple side salad or Mexican street corn (elote) also pairs beautifully if you want something fresh on the plate.
Creative Ways to Present
For special occasions, I’ve served the Mexican Beef and Rice Skillet in individual mini cast iron skillets. It looks adorable and keeps the dish warm longer. You can also turn it into stuffed peppers by spooning the mixture inside hollowed bell peppers for a fun low-carb twist.
Make Ahead and Storage
Storing Leftovers
Leftovers? No problem! I cool the skillet completely then transfer portions into airtight containers and refrigerate for up to 3 days. The flavors actually get better after a day as they meld even more. Just be sure to reheat gently to avoid drying out the meat.
Freezing
I’ve frozen this recipe successfully by packing cooled portions into freezer-proof containers. Freeze for up to 2 months. When ready, thaw overnight in the fridge before reheating. The texture of the rice can soften a bit, but it’s still delicious and convenient for busy days.
Reheating
I like reheating leftovers in a covered skillet over low heat with a splash of water or broth to help steam the rice and keep things moist. Alternatively, the microwave works fine—just cover with a damp paper towel to maintain moisture. Add an extra drizzle of queso or fresh toppings after warming to refresh the dish.
FAQs
-
Can I use other types of rice for this recipe?
Yes! Long grain rice like basmati or jasmine yields the best results because it cooks up fluffy and separated. Short grain or sticky rice varieties might make the dish a bit clumpier or softer than intended.
-
What can I substitute if I don’t have taco seasoning?
If you don’t have pre-made taco seasoning, mix together chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. This blend mimics the flavors well and can be adjusted to your taste.
-
Is it okay to use lean ground beef?
Absolutely, but leaner beef produces less fat for cooking the veggies. You might need to add a little oil when sautéing vegetables to prevent sticking and ensure they soften nicely.
-
Can I make this recipe vegetarian?
Yes! Omit the beef and add extra veggies like mushrooms or zucchini along with beans for protein. Adjust seasonings to keep that southwestern flavor.
-
How spicy is this dish?
The heat level is moderate thanks to the jalapeños. You can reduce the spice by removing seeds or omit the jalapeños entirely, or turn it up by adding more peppers or cayenne.
Final Thoughts
Honestly, this Mexican Beef and Rice Skillet Recipe has become a staple in my kitchen because it’s so reliably tasty and easy to throw together. The blend of spices, bright lime, and creamy queso always win everyone over. I encourage you to give it a try—it’s one of those recipes that’s both simple enough for a weeknight and impressive enough to share with friends. Happy cooking!
Print
Mexican Beef and Rice Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Description
A flavorful Mexican Beef and Rice Skillet recipe combining tender ground beef, smoky spices, fresh vegetables, and queso cheese dip for a comforting and easy one-pan meal. Perfect for a quick weeknight dinner with a southwestern twist, served with optional garnishes like pico de gallo and avocado.
Ingredients
Rice and Stock
- 2 cups Long Grain Rice (basmati or jasmine preferred)
- 2 1/2 cups Beef Stock (or 3 beef bouillon cubes dissolved in 2 1/2 cups water)
- 1 (14-ounce) Can Diced Fire Roasted Tomatoes
- 1 whole Lime – juiced
Meat and Oil
- 1 1/2 pounds Ground Beef (80/20 ground sirloin recommended)
- 1 TBS Vegetable Oil (substitute canola oil)
Seasonings
- 1 TBS + 1 1/2 tsp Taco or Fajita Seasoning – divided
- 3/4 tsp Smoked Paprika – divided
- As Needed Kosher Salt and Ground Black Pepper
- 1 TBS Tomato Paste
Vegetables and Aromatics
- 2 medium Jalapeno Peppers – de-stemmed, de-seeded, and small diced (about 1/3 cup)
- 1 medium Yellow Onion – peeled and small diced (about 1 1/2 cups)
- 1 medium Red Bell Pepper – de-stemmed, de-seeded, and small diced (about 1 cup)
- 3 cloves Garlic – peeled and minced
Cheese and Garnishes
- 1 cup Queso Cheese Dip – divided
- Optional Garnishes: pico de gallo, fresh cilantro, sour cream, sliced avocados or guacamole
- Serving Suggestions: Flour Tortillas or Tortilla Chips
Instructions
- Rinse and Drain Rice: Place the rice in a fine-mesh strainer and rinse thoroughly under cool water until the water runs clear to remove excess starch. Transfer the rinsed rice to a small bowl, cover with fresh cool water, and let it soak for 10-15 minutes. Drain the rice completely before cooking.
- Brown Beef: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the ground beef along with 1 tablespoon taco seasoning, ½ teaspoon smoked paprika, 1 teaspoon salt, and ½ teaspoon ground black pepper. Cook the beef while breaking it apart until it is browned and almost fully cooked through. Remove the beef with a slotted spoon onto a paper towel-lined plate to drain excess fat. Drain all but 1 tablespoon of fat from the pan.
- Cook Vegetables and Aromatics: Reduce the heat to medium and heat the reserved fat. Add jalapeños, yellow onions, and red bell peppers to the skillet. Season with the remaining 1 ½ teaspoons taco seasoning, ¼ teaspoon smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Sauté the veggies, stirring frequently, for 3-4 minutes until softened. Add minced garlic and cook, stirring, for 30 seconds to 1 minute until fragrant.
- Add Tomato Paste: Stir in the tomato paste and cook, stirring continuously, until it lightly caramelizes and darkens slightly, about 1-2 minutes, enhancing the flavor depth.
- Toast Rice: Add the drained rice to the skillet with the vegetables and toast it by stirring constantly for 1 ½ to 2 minutes. This step makes the rice fragrant and gives a nuttier taste.
- Add Stock and Tomatoes: Pour the beef stock into the skillet and use the back of a wooden spoon to scrape up any browned bits stuck to the pan’s bottom; this adds rich flavor to the dish. Then add the can of diced fire roasted tomatoes and stir to combine.
- Bring to Boil, Cook Covered: Increase the heat to high and bring the mixture to a boil. Immediately lower the heat to maintain a gentle simmer, cover the skillet with a lid, and cook for 18-20 minutes until the rice is tender and all the liquid has been absorbed.
- Add Browned Beef, Steam, and Fluff: Remove the skillet from heat but keep it covered. Quickly uncover, add the browned ground beef on top of the rice, re-cover the pan, and allow it to steam for 5 minutes. Remove the lid and fluff the rice and beef together with a fork to mix evenly.
- Add Lime Juice and Queso: Stir in the fresh lime juice and ¾ cup of the queso cheese dip into the beef and rice mixture. Taste and adjust seasoning by adding additional salt, pepper, taco seasoning, or lime juice as preferred for a balanced southwestern flavor.
- Garnish and Serve: Spoon the Mexican beef and rice into serving bowls. Drizzle the remaining ¼ cup queso cheese dip on top and garnish with fresh cilantro, pico de gallo, guacamole, or your favorite Mexican-inspired toppings. Serve immediately alongside flour tortillas or tortilla chips for a complete meal.
Notes
- Beef: Use any ground beef you prefer; 80/20 ground sirloin works great. If you opt for leaner beef, add a tablespoon of oil when sautéing the vegetables to prevent sticking and dryness.
- Queso: You can use any queso cheese dip you like. This recipe works well with homemade queso using white cheddar cheese (omit chorizo if desired) or your favorite store-bought brand.
- Substitutions: Vegetable oil can be substituted with canola oil. Beef stock can be made from dissolved bouillon cubes if needed.
- Serving Suggestions: This dish pairs beautifully with warm flour tortillas or crunchy tortilla chips for scooping.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 480
- Sugar: 4g
- Sodium: 710mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0.3g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
