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–+ servings

Skillet Mexican Beef and Rice

CookitwithTim
This Skillet Mexican Beef and Rice is an easy one-pan dinner with saucy taco meat, beans, rice, and melty cheese. Perfect for a busy weeknight.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Course Dinner
Cuisine Mexican
Servings 6 people
Calories 591 kcal

Equipment

  • 1 Oven Safe Skillet

Ingredients
  

  • 1 lb Ground Beef
  • 1 Yellow Onion Diced
  • 1 Red Bell Pepper Diced
  • ¾ cup Long Grain Rice
  • ¼ cup Taco Seasoning
  • 2 cups Salsa
  • 1 Can Black Beans Drained
  • 2 cups Fresh Spinach
  • 2 cups Frozen Corn
  • 2 cups Water
  • 1 cup Cheddar Cheese Shredded
  • 1 cup Pepper Jack Cheese Shredded

Instructions
 

  • Preheat Oven to 425°F
  • Cook the beef mixture: In a large oven-safe skillet on medium-high heat, cook the ground beef, onion, pepper, and taco seasoning until cooked through. About 10 minutes. 1 lb Ground Beef 1 Yellow Onion 1 Red Bell Pepper ¼ cup Taco Seasoning
  • Add remaining ingredients: Stir in the rice, salsa, beans, spinach, corn, and two cups of water to the ground beef. Mix well and bring to a boil. ¾ cup Long Grain Rice 2 cups Salsa 1 Can Black Beans 2 cups Fresh Spinach 2 cups Frozen Corn 2 cups Water
  • Simmer: Once boiling, place the lid on the skillet and turn down the heat to low. Allow to simmer for about 15 minutes until most of the water is absorbed into the rice (but not all of it). Making sure to stir a couple of times.
  • Add cheese and bake: Remove the skillet from the heat, uncover, and add freshly grated cheese to the top. Place in the oven and bake for 10 minutes until the cheese is melted. 1 cup Cheddar Cheese 1 cup Pepper Jack Cheese
  • Finish and serve: Remove from the oven and top with the desired topping that you love. Serve warm and enjoy!

Video

Notes

  • Rinse your rice - it is a good practice to remove any excess starch as well as any potential dirt, debris, or pesticides. I just rinse under the water until it runs clear.
  • Use a beef broth in place of water for even more flavor.
  • A gentle simmer is important as the rice cooks. Boiling too hard can make the rice sticky or even burn.
  • A fresh squeeze of lime at the end is a perfect way to brighten up the dish before serving it.
Refrigerate: Once cooled, transfer to an airtight container and refrigerate for 3-4 days.
To Reheat: Place a portion in a microwave-safe bowl and microwave in 30-second increments until hot. To reheat on the stovetop, place in a skillet over medium-low heat, add a splash of water if needed, cover, and warm until heated through.

Nutrition

Calories: 591kcalCarbohydrates: 57gProtein: 31gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 89mgSodium: 1668mgPotassium: 918mgFiber: 10gSugar: 7gVitamin A: 3238IUVitamin C: 40mgCalcium: 349mgIron: 4mg
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