If you’re searching for a quick and delicious meal that brings together the vibrant flavors of Tex Mex, look no further than this Beef Taco Rice Skillet. This hearty dish combines tender ground beef, savory black beans, zesty salsa, and gooey melted cheese, all cooked together in one skillet for an easy and satisfying dinner. This meal is perfect for busy weeknights or casual gatherings.
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Key Ingredients
- Ground Beef or Turkey
- Rice
- Broth
- Diced Onions
- Salsa
- Cheese
- Black Beans
- Taco Seasoning
What Type of Meat to Use
I used ground beef, but ground turkey, ground pork or sausage, or even chicken would work.
What Type of Rice to Use
You don’t want to use processed rice/Minute Rice unless you plan to cook the rice separately and pair it with the rest of the dish at the end. Use uncooked rice. Long-Grain white rice (including jasmine and basmati) works best because it’s light, fluffy, and it absorbs flavors well and maintains a good texture without becoming sticky.
Medium-grain rice will also work and hold it’s structure but it will result in a creamier texture, which is what I did not really want for this dish.
I recommend you avoid short-grain rice, it is tender and sticky. When cooked, it will release a lot of starch which will alter the texture of the dish.
I have not tested this recipe with brown rice, but it should work just fine. You should follow the cook times noted on the packaging of the rice you purchase, to gauge how long the dish will take to cook if you plan to use it.
How to Make a Mexican Beef and Rice Skillet
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Heat a skillet on the stove at medium heat. Add ground meat and break down the meat.
- Cook for 5-6 minutes or until the meat is cooked through.
- Add taco seasoning to the pan and stir to combine.
- Add in onions, salsa, and black beans. Stir.
- Sprinkle in the rice and pour the broth throughout. Stir.
- Reduce the heat on the pan low and place the lid to the pan on the skillet.
- Simmer and cook.
- Remove the pan from the heat and sprinkle grated cheese throughout the top.
- Cool before serving.
Seasoning and Spices
I use my Homemade Taco Seasoning in this recipe. I always have it on hand. Feel free to use a pre-made store-bought seasoning if you wish.
How to Avoid Mushy Rice
- Use the Right Rice: Choose long-grain rice such as basmati or jasmine, which tends to be less sticky and hold their shape better.
- Rinse the Rice: Rinse the rice thoroughly under cold water to remove excess starch, which can cause the rice to become sticky and mushy.
- Avoid Overcooking: Do not overcook the rice. Check it a few minutes before the recommended cooking time. It should be tender but not mushy.
- Simmer, Don’t Boil: High heat will cause the rice to cook too quickly on the outside while remaining undercooked inside.
- Cook Rice Separately: If you’re having trouble and just can’t get it right, cook the rice separately from the other ingredients. Once the rice is nearly done, add it to the skillet with the other components.
What Type of Pan to Use
I use this 10 inch cast iron skillet that can be found on Amazon. It’s been my go-to pan for years and works great with this recipe.
Use a pan that is at least 10-12 inches in diameter to ensure ample cooking space. It should also have high sides to prevent spillage and accommodate liquids and other ingredients. A tight-fitting lid is essential for steaming the rice properly. This is the lid I use.
Substitutions, Toppings, and Add-ins Ideas
- Corn
- Bell peppers
- Jalapeños
- Onions
- Garlic
- Chopped tomatoes
- Avocado slices
- Lime juice
- Chopped cilantro
- Shredded lettuce
- Sour cream
- Guacamole
- Pico de gallo
- Chopped green onions
- Hot sauce
- Shredded cheese
- Tortilla Strips
- Olives
- Radishes
- Cotija cheese
How to Store
You can store leftovers tightly covered and sealed in the fridge for 3-4 days.
How to Reheat
You can use the microwave and reheat until warm. You can also use the stove. Heat a small amount of oil or water in a skillet over medium heat. Add the portion and cook, stirring occasionally, until heated through.
The beef and rice will thicken the longer it stands and after it has been refrigerated. You can add a little broth or water to the dish to thin it out if necessary.
Freezer Tips
You can freeze the dish tightly covered and sealed for 2-3 months for best quality. Defrost in the fridge overnight.
Pair with These Recipes
Queso Cheese Dip
Smoked Salsa
Taco Bell Creamy Jalapeno Sauce
Air Fryer Tortilla Chips
Chipotle Cilantro Lime Rice
Oven Baked Roasted Corn on the Cob
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Check out our collection of 25 Recipes With Ground Beef.
Watch detailed instructions in the Youtube video here.
Mexican Beef and Rice Skillet
Ingredients
- 1 pound ground beef or turkey
- 1/2 cup diced onions
- 15.5 oz canned black beans Drained
- 1/2 cup salsa
- 1 cup uncooked rice
- 1 1/2 cups broth I used beef broth. Any broth will work.
- 1 cup grated cheese I used Colby Jack.
Homemade Taco Seasoning (You can also use a store-bought packed if you prefer.)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- salt and pepper to taste
- 1/2 teaspoon cayenne pepper Optional for spicy.
Optional Add-Ins for Flavor
- 2 teaspoons lime juice This was 1/2 of a large lime. Double this for immense flavor.
- 1/4 cup chopped fresh cilantro. Double this for immense flavor.
Instructions
- Heat a skillet on the stove at medium heat. Add the ground meat and break down the meat.
- Cook for 5-6 minutes or until the meat is cooked through. Drain any excess fat.
- Add the taco seasoning to the pan and stir to combine.
- Add in the onions, salsa, and black beans. Stir.This is also when I add optional fresh lime juice and cilantro.
- Sprinkle in the rice and pour the broth throughout. Stir.
- Reduce the heat on the pan low and place the lid to the pan on the skillet.
- Simmer and cook for 15-20 minutes or however long it takes for the rice to soften. Stir every 5 minutes to keep the rice from sticking to the bottom.
- Remove the lid from the pan and taste the dish repeatedly. Once the starch from the rice releases as the dish cooks, you may find you need more salt or additional spices to suit your taste.
- Remove the pan from the heat and sprinkle the grated cheese throughout the top.
- Place the lid on the pan and allow the cheese to melt for a few minutes.
- Cool before serving.
Notes
How to Avoid Mushy Rice
- Use the Right Rice: Choose long-grain rice such as basmati or jasmine, which tends to be less sticky and hold their shape better.
- Rinse the Rice: Rinse the rice thoroughly under cold water to remove excess starch, which can cause the rice to become sticky and mushy.
- Avoid Overcooking: Do not overcook the rice. Check it a few minutes before the recommended cooking time. It should be tender but not mushy.
- Simmer, Don’t Boil: High heat will cause the rice to cook too quickly on the outside while remaining undercooked inside.
- Cook Rice Separately: If you’re having trouble and just can’t get it right, cook the rice separately from the other ingredients. Once the rice is nearly done, add it to the skillet with the other components.
