This Mexican Beef and Rice Skillet is a simple, one-pan dish packed with flavor! It features taco-seasoned ground beef, perfectly cooked rice, and gooey, melted cheese. Customize it with your favorite toppings like sour cream, avocado, or guacamole. It’s a quick and easy weeknight dinner your whole family will enjoy—and the leftovers are just as delicious!
INGREDIENTS
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (1-ounce) package taco seasoning (low-sodium preferred)
- 2 1/2 cups beef broth (low-sodium preferred)
- 1 (10-ounce) can Rotel tomatoes
- 2 tablespoons tomato paste
- 1 1/2 cups long-grain white rice
- 2 cups shredded cheddar cheese
INSTRUCTIONS
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and diced onion. Cook, breaking up the beef with a wooden spoon, until browned.
- Drain any excess grease, then stir in the minced garlic and taco seasoning. Cook for 30 seconds until fragrant.
- Add the beef broth, Rotel tomatoes, and tomato paste. Stir to combine and bring the mixture to a boil.
- Stir in the rice, reduce the heat to low, and cover. Let it simmer for 20-25 minutes until the rice is tender.
- Remove the lid, sprinkle the cheese over the rice, and cover again. Cook for another 3-5 minutes until the cheese is melted.
NOTES
- Customizations: Feel free to mix in black beans, corn, or diced bell peppers for added flavor and texture.
- Rice options: Long-grain white rice works best, but you can also use instant rice for a faster cooking time (around 5 minutes).
- Brown rice: Since brown rice takes longer to cook, it’s best to prepare it separately before combining it with the skillet ingredients and adding the cheese.
- Storage: Store leftovers in an airtight container in the refrigerator for up to four days.
Enjoy this versatile and flavorful one-pot meal!
