Name: Traditional Mexican Skillet of Beef and Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 cup brown rice, cooked; 2 tablespoons olive oil; 1 onion, chopped; 3 cloves garlic, chopped; 2 bell peppers, red and yellow, chopped; 1.5 lb ground beef (90% lean); 2 tablespoons tomato paste; 2 tablespoons taco seasoning; 1 cup chunky mild salsa; 1 cup chicken broth (or more, as needed); Salt and pepper, to taste; 1 cup canned yellow corn, drained; 1 cup canned black beans, drained and rinsed; 1 cup shredded Mexican-style cheese; 1/2 cup grape tomatoes, halved; 1 lime, sliced; Chopped parsley, for garnish

Jump to Recipe·Leave a Review

This Traditional Mexican Skillet of Beef and Rice is a one-pan, flavor-packed meal that brings together seasoned ground beef, colorful bell peppers, hearty rice, beans, and corn—all topped with melty Mexican cheese. It’s a simple, satisfying dish that can be served in endless ways: with chips, in burritos, or just by the bowlful.

Why You’ll Love This Recipe

You’ll love how effortlessly this dish comes together in a single skillet with minimal cleanup and maximum flavor. The beef is rich and savory, the rice makes it filling, and the salsa, taco seasoning, and lime give it a bold Mexican twist. It’s perfect for busy weeknights, meal prep, or casual gatherings—and you can easily customize it with your favorite toppings or sides.

Traditional Mexican Skillet of Beef and Rice

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

brown rice (cooked)
olive oil
onion
garlic
red and yellow bell peppers
lean ground beef (90%)
tomato paste
taco seasoning
chunky mild salsa
chicken broth
salt and pepper
canned yellow corn
canned black beans
shredded Mexican-style cheese
grape tomatoes
lime
parsley (for garnish)

Directions

Cook the rice
(Skip this step if using pre-cooked or instant rice.)
In a saucepan, bring 2 cups of water to a boil. Add 1 cup of brown rice, reduce to a simmer, cover, and cook until tender. Set aside.
Sauté the aromatics
In a large 12-inch skillet, heat olive oil over medium heat. Add chopped onions and garlic, cooking for about 4 minutes until fragrant and softened.
Cook the vegetables and beef
Add the chopped red and yellow bell peppers to the skillet and sauté for 1 more minute. Then, add the ground beef and cook until browned, breaking it apart with a spatula as it cooks.
Create the sauce
Stir in the tomato paste and taco seasoning. Mix well to coat the beef. Pour in the salsa and chicken broth. Stir and taste, adjusting with salt and pepper as needed.
Combine and simmer
Add the cooked brown rice, corn, and black beans to the skillet. Stir everything together. Cover and simmer for 10 minutes, allowing the flavors to meld. Add more broth or salsa if a saucier texture is desired.
Add cheese and finish
Sprinkle the shredded cheese evenly over the top. Cover again and cook just until the cheese has melted.
Serve
Top with halved grape tomatoes and lime slices. Squeeze fresh lime juice over the dish if desired, and garnish with chopped parsley.

Servings and timing

Servings: 4 cups
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Spicy version: Use hot salsa or add diced jalapeños or cayenne pepper for heat.
Vegetarian option: Replace ground beef with plant-based crumbles or chopped mushrooms.
Cheesy twist: Mix cheese into the skillet instead of just melting it on top.
Different grains: Try quinoa or white rice for a different texture.
Taco bowl style: Serve over shredded lettuce with tortilla strips and sour cream for a burrito bowl vibe.

Storage/Reheating

To store: Refrigerate leftovers in an airtight container for up to 4 days.
To reheat: Warm in a skillet over medium heat or microwave in short intervals, stirring occasionally.
To freeze: Let cool completely and freeze in airtight containers for up to 2 months. Thaw in the fridge before reheating.

FAQs

Can I use white rice instead of brown rice?

Yes, white rice works well. Just adjust the cooking time and liquid as needed if you’re cooking it from scratch.

What type of ground beef should I use?

90% lean ground beef is ideal for less grease, but 80% will add extra richness if you don’t mind draining the fat.

Can I use frozen corn and beans?

Yes, frozen corn and thawed or canned black beans can be used interchangeably.

How spicy is this dish?

It depends on your salsa and taco seasoning. Use mild for less heat, or hot for a kick.

Can I double the recipe?

Yes, just use a larger skillet or cook in two batches if needed.

What can I serve with this?

Serve with tortilla chips, warm tortillas, sour cream, avocado slices, or a simple green salad.

How do I make it saucier?

Add extra salsa or chicken broth during the final simmer to reach your desired consistency.

Can I skip the cheese?

Yes, the cheese is optional. You can also replace it with a dairy-free alternative.

Is this dish gluten-free?

Yes, as long as your taco seasoning and broth are certified gluten-free.

Can I make this in advance?

Absolutely. It stores and reheats well, making it great for meal prep or next-day lunches.

Conclusion

This Traditional Mexican Skillet of Beef and Rice is hearty, flavorful, and incredibly adaptable. It’s the kind of one-pan meal that works for a fast dinner, meal prep, or even as a party dip. Packed with protein, veggies, and bold spices, it’s a satisfying option for any occasion—and sure to become a regular in your dinner rotation.