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Mexican beef and rice taco skillet dish in a cast iron skillet with a wooden spoon and sour cream, tomatoes, and black olives
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Mexican Beef and Rice Skillet

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.
Course dinner, lunch
Cuisine Mexican Inspired, Tex Mex
Keyword beef taco rice skillet, Mexican beef and rice skillet, one pot beef taco and rice, taco rice skillet
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 5 serving
Calories 402kcal
Author Brandi Crawford

Equipment

Ingredients

  • 1 pound ground beef or turkey
  • ½ cup diced onions
  • 15.5 oz canned black beans Drained
  • ½ cup salsa
  • 1 cup uncooked rice
  • 1 ½ 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.)

Optional Add-Ins for Flavor

  • 2 teaspoons lime juice This was ½ of a large lime. Double this for immense flavor.
  • ¼ 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

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.
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 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.
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.
 
 

Nutrition

Serving: 1serving | Calories: 402kcal | Carbohydrates: 41g | Protein: 27g | Fat: 10g