Skillet Mexican Beef and Rice
A quick, one-pan dinner made with seasoned beef, rice, veggies, and cheese—perfect for busy weeknights and Cinco de Mayo!
Servings: 4
Calories: 597kcal
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)
For Serving
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
Taco Seasoning: Mix 2 tablespoons chili powder, 2 teaspoons chipotle chili powder, 2 teaspoons smoked paprika, 2 teaspoons ground cumin, 2 teaspoons garlic powder, 2 teaspoons onion powder, and 2 teaspoons salt.
Nutrition
Calories: 597kcal
