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Skillet Mexican Beef and Rice: Taco-seasoned ground beef cooked with rice, red bell peppers, chunky tomato salsa, sweet yellow corn, and black beans—all in one skillet, then topped with melty cheese and baked until bubbly. Finish it off with a dollop of yogurt, avocado tossed with lime juice, and lots of fresh cilantro. It’s flavorful and so easy to make. A one-skillet dinner everyone in the family will love!
With Cinco de Mayo around the corner, I’ve been leaning into Mexican-inspired dishes more than ever. They’re always some of the most fun—and most delicious—to make.
I grew up on my dad’s tacos (and occasionally his cheesy chorizo bake), so these kinds of meals bring back all the best memories. And now that I’m doing the cooking, it’s exciting to experiment with new recipes built on those same comforting flavors.
This beef and rice skillet isn’t fancy or over-the-top—it’s simple, satisfying, and something I’ve made on repeat. It’s the kind of dish you can throw together on a busy weeknight but still feel good about serving.
Best of all, it’s truly a one-pan meal. You don’t need anything fancy—just your favorite skillet, a handful of pantry staples, and a few fresh toppings to bring it all together.
My oldest brother absolutely loves this one. It has all his favorites: protein-rich beef, just the right amount of spice, rice, veggies, sweet corn, and that irresistible cheesy top. Add avocado and yogurt, and dinner’s done.
The Quick Details for Success
Ingredients
- ground beef – or use ground chicken
- a yellow onion
- red bell peppers
- taco seasoning
- dry rice
- chunky red salsa – I love the Whole Foods 365 salsa. I usually buy the spicy
- fresh or frozen corn
- black beans
- mixed Mexican cheeses – I love a spicy cheddar, colby jack, and pepper jack blend
Ingredients – for topping
- plain Greek yogurt – sour cream is good too
- shredded lettuce
- chopped cilantro and scallions
- cubed or sliced avocado
- lime zest and lime juice
Special Tools
You’ll need a large oven-safe skillet. I recommend using a 11-inch cast iron skillet.
Step 1: Cook the beef
Start by cooking the ground beef (or chicken, if you prefer) with the onions, bell peppers, and taco seasoning. After about 10 minutes, the meat should be mostly cooked through and the seasoning will fill your kitchen with the best aroma.
I like to make my own taco seasoning using chili powder, chipotle chili powder, smoked paprika, cumin, garlic powder, onion powder, and salt. So simple and so good!
Step 2: Add the rice
Stir the uncooked rice into the beef and let it toast for a minute or two.
Then mix in the salsa, corn, and black beans. Add water, cover the skillet, and let everything simmer over low heat. You want the rice to be mostly cooked but still a bit firm.
Step 3: Add cheese and bake
Once the rice is nearly done and there’s still a little liquid in the skillet, remove it from the heat and sprinkle on a generous mix of shredded cheese. I like spicy cheddar, pepper jack, and colby jack.
Transfer the skillet to the oven and bake for about 10 minutes, until the cheese is melted and bubbling. The rice will finish cooking, and the top will get a little crispy—so delish!
Step 4: Top it off!
Like chili or tortilla soup, this dish isn’t complete without toppings.
I add a dollop of yogurt, avocado slices, a sprinkle of lime zest and juice, chopped cilantro, scallions, and a pinch of flaked sea salt. Serve with tortilla chips on the side for scooping—it’s the perfect final touch!
Looking for other easy dinners? Here are my favorites:
One Pan Chipotle Honey Chicken and Rice
One Pan Lemon Pepper Yogurt Chicken and Rice
One Skillet Louisiana Style Chicken and Rice
Broccoli Cheddar Chicken and Rice Casserole
Cheesy Zucchini Chicken and Rice Bake
Slow Cooker Herbed Chicken and Rice Pilaf
Spicy Sesame Chicken and Ginger Rice
Lastly, if you make this Skillet Mexican Beef and Rice, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Skillet Mexican Beef and Rice
Ingredients
- 1 pound ground beef or chicken
- 1 yellow onion, chopped
- 1 bell pepper, chopped
- 1/4 cup taco seasoning
- 3/4 cup long grain rice
- 2 cups chunky red salsa
- 1 can (14 ounce) black beans, drained
- 2 cups spinach , (optional)
- 2 cups fresh or frozen corn
- 1 1/2 cups Mexican cheeses, (cheddar/pepperjack/colby jack)
Instructions
- 1. Preheat the oven to 425°F.2. In a large oven-safe skillet, cook the beef or chicken, onion, bell pepper, and taco seasoning, breaking up the meat as it cooks. Cook 10 minutes until the beef is browned. Add the rice. Stir in the salsa, the beans, spinach, if using, and the corn. Add 2 cups of water. Bring to a boil. 3. Place the lid on the skillet and turn the heat down to the lowest setting. Allow the rice to cook for 15 minutes, until most of the liquid has cooked into the rice, but not all of it.4. Remove from the heat. Sprinkle the cheese over the beef/rice. Bake for 10 minutes, until the cheese is melted.5. Serve topped as desired with yogurt, avocado, cilantro, scallions, and lime. Enjoy!
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
This sounds amazing! I would like to make this in a foil to-go deep dish as I’m bringing to a friend who just had a baby. Is it possible to do that instead of a skillet?
Hey Madison,
Sure, that should work nicely for you, just transfer from the skillet after step 3. I hope you love this recipe, please let me know if you have any other questions!
I made it with the ingredients -I was able to source in Finland (small town up north). It came out delicious! My son Nicolas – absolutely loves that dish. From now on- it has been put on the demand list – for rotation. 🙂 So- a big thank you! It was a huge success.
Hey Dagmara,
Happy Friday! Thanks so much for making this recipe, I am so glad it was a hit!
Sooo good! This is in my regular recipes rotation
Hey Leanne,
Perfect! Thanks a bunch for making this recipe and taking the time to comment, so glad it was enjoyed.
Delicious! Loved it. Used La Victoria mild chunky salsa, Butcher Box taco seasoning (recommend!), forgot the spinach but I’m sure it’s great with it too. I bet it’ll be even more delicious tom..it’s a huge portion though so if you’re just two like us…get hungry 🙂 looking forward to leftovers all week! Thanks so much! Can always trust HBH
Hey Emaline,
Thanks so much for your kind message! Love to hear this dish turned out well for you, I appreciate you making it. Have a great week!
Hi! Question in advance of cooking the dish–could you do steps 1-4 in advance, leave it in the refrigerator and then transfer to the oven once ready to bake? Or would it risk not heating up again properly? Thank you!
Hey Stephanie,
I think I would just fully complete the recipe and then cover with foil and reheat on low when ready to serve.
I hope this helps!
Such a good recipe! I used orzo because it was all I had and it still turned out incredible. One of the best Mexican recipes I’ve cooked in a while.
Hi Caroline,
Wonderful! Thanks so much for making this recipe and taking the time to comment. So glad it was enjoyed!
This is SO. GOOD.
But! I have made it twice and both times the rice has been uncooked in spots 🙁 I made some adjustments this time, and I just scooped some and there is still uncooked rice. Do you have any suggestions?
Hey Tanya,
Thanks so much for making this dish, I am so glad you have been enjoying it! What kind of rice are you using? You could try a different brand or you could pre-cook your rice and then just reduce the water in step 2. I hope this helps!
I’ve lost track of how many times I’ve made this delicious dish. It’s an absolute family favourite with gorgeous flavours and so easy to make. Thank you!
Aww, thanks so much, Melanie:) Love to hear this recipe is always enjoyed! Thanks for making it!
Great recipe! The first time I took it to a picnic along with chips, tortillas, avocados, lettuce & tomatoes. It was a hit with all ages!
Having it again tonight, yummy!
Hi Susan,
Fantastic! Love to hear this recipe turned out well for you, thanks for making it!
Have a great Friday!
This was fantastic! Can I freeze this or batch cook it in some way?
Hey Raya,
I’m thrilled to hear you enjoyed this recipe, thanks so much for making it and your comment!
Sure, you could freeze after making the dish!
Have the best weekend!
This wasn’t just yummy, it was fun to make. Like eating a hot, layered DIP for dinner. And who wouldn’t want that? I will absolutely make again when I’m craving Mexican. Only tweak I would make is to maybe serve with a punchy component like pickled onions or jalapeños or extra salsa.
Hi Beth! Wow thank you so so much, so glad you loved this one skillet recipe! I agree, I bet pickled onions on top would make this incredible! xT
Easy and delicious! Thank you!
Thank you Kim! I hope you have a great week! 🙂 xT
Made this tonight with ground chicken. I used your recipe for taco seasoning, which was easy and delicious! What a great yummy weekday recipe! This will definitely be a repeat recipe! We loved it♥️ Thank you Tieghan!
Hey Diane,
Happy Friday! Thank you for trusting the recipe and circling back— I’m over the moon it worked!
This was an excellent recipe and delicious. My cast iron pan doesn’t have a lid so I covered with a cookie sheet and cooked the rice an additional 2-3 minutes (I gave it a good stir after 15 min as some of the rice on top was more firm) than recommended but overall a great dish! Will make again. Thanks!
Hey Leticia,
Awesome! Thanks for making this recipe and your comment, love to hear it was enjoyed!