I’m a big fan of one-pan meals, a complete meal made in one pan, and this Mexican beef and rice skillet is my current favourite. It includes so many tasty ingredients and it’s super easy to make. It starts out by cooking ground beef in a skillet along with onions and a pepper before seasoning it with taco seasoning, so it’s basically taco meat at this point. Rice, beans, salsa and water are mixed in before covering and cooking just like regular rice, with some of the cooking liquid coming from the salsa and all of the flavours of the taco beef and salsa mix into everything. I like to add corn to the mix at this point before covering with shredded cheese and cooking a bit more until the cheese has melted! Yum! The Mexican beef and bean rice is perfect as a complete meal all by itself or topped with tomatoes, avocado, sour cream, cilantro, etc.
Mexican Beef and Bean Skillet Rice
A one-pan (skillet) Mexican style rice with beef and beans that’s topped with plenty of melted cheese!
- 1 pound ground beef
- 1 onion, diced
- 1/2 red bell pepper, diced
- 2 tablespoons taco seasoning
- 1 cup rice
- 1 cup salsa
- 1 (15 counce) can black beans, rinsed and drained
- 1 1/2 cups water
- 1 cup corn
- 1 cup cheddar cheese, shredded (optional)
- Cook the beef, onion and pepper in a large skillet over medium-high heat, breaking the beef up as it cooks, until the beef is cooked though, about 10 minutes, before draining off any excess grease.
- Mix in the taco seasoning, rice, salsa, beans and water, bring to a boil, reduce the heat to low, and simmer, covered, until the rice is tender, about 15-20 minutes.
- Sprinkle the cheese on, cover and cook until the cheese has melted, about 3 minutes.
Option: Replace the water with enchilada sauce.
Option: Top with fresh diced tomatoes or pico de gallo.
Option: Serve with sour cream.
Option: Serve with diced avocado or guacamole!