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Cheesy Mexican Beef and Rice Skillet - A Weeknight One-Pan Favorite

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Ground beef: 1 pound (85–90% lean is ideal)
  • Yellow onion: 1 small, diced
  • Garlic: 3 cloves, minced (or 1 teaspoon garlic powder)
  • Long-grain white rice: 1 cup, uncooked (do not use instant)
  • Beef broth: 2 cups (low sodium preferred)
  • Tomatoes: 1 can (14.5 ounces) diced tomatoes with green chiles, undrained
  • Corn: 1 cup frozen or 1 can (drained)
  • Black beans: 1 can (15 ounces), drained and rinsed (optional but recommended)
  • Spices: 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon oregano
  • Salt and pepper: To taste
  • Cheese: 1½ to 2 cups shredded Mexican blend or cheddar
  • Olive oil: 1 tablespoon (if your beef is very lean)
  • Lime: 1, for squeezing over at the end
  • Fresh cilantro or green onions: Chopped, for garnish
  • Optional toppings: Sour cream, sliced jalapeños, avocado, hot sauce

Method
 

  1. Warm the skillet: Place a large, deep skillet over medium-high heat. Add a drizzle of olive oil if using lean beef.
  2. Brown the beef: Add the ground beef and break it up with a spatula. Season lightly with salt and pepper. Cook until browned with little pink left, about 5–6 minutes. Spoon off excess fat if needed.
  3. Cook the aromatics: Stir in the diced onion and cook 2–3 minutes, until softened. Add the minced garlic and cook 30 seconds, just until fragrant.
  4. Bloom the spices: Sprinkle in chili powder, cumin, smoked paprika, and oregano. Stir for 30 seconds so the spices toast and release flavor.
  5. Add rice and liquids: Pour in the uncooked rice, beef broth, and the undrained diced tomatoes with green chiles. Stir well, scraping the bottom to loosen any browned bits.
  6. Simmer: Bring to a gentle boil, then reduce heat to low. Cover and simmer 15 minutes, without lifting the lid, until the rice is tender and most liquid is absorbed.
  7. Stir in extras: Fold in corn and black beans. If the mixture looks dry, add a splash more broth. Taste and adjust salt and pepper.
  8. Add cheese: Sprinkle the shredded cheese evenly over the top. Cover and cook 2–3 minutes, until melted and gooey.
  9. Finish: Remove from heat. Squeeze fresh lime juice over the skillet and sprinkle with cilantro or green onions.
  10. Serve: Scoop into bowls and add optional toppings like sour cream, jalapeños, avocado, or hot sauce.