Skillet Mexican Beef and Rice
Ground beef (or chicken) cooked with taco seasoning, rice, salsa, black beans, corn, and melted Mexican cheese in a single skillet, served with fresh toppings.
Ground beef (or chicken) cooked with taco seasoning, rice, salsa, black beans, corn, and melted Mexican cheese in a single skillet, served with fresh toppings.
[[Recipes]] [[Mains]]
Ingredients
| Gathered | Amount | Ingredient |
|---|---|---|
Instructions
Preheat the oven to 425°F (220°C).
In a large oven-safe skillet over medium-high heat, cook the ground beef (or chicken), onion, bell pepper, and taco seasoning, breaking the meat into small pieces as it cooks. Cook for about 10 minutes, or until the meat is browned.
Stir in the rice, salsa, black beans, spinach (if using), corn, and water. Bring the mixture to a boil.
Cover the skillet with a lid, reduce the heat to low, and cook for about 15 minutes, until the rice has absorbed most—but not all—of the liquid.
Remove the skillet from the heat. Sprinkle the cheese evenly over the top and transfer the skillet to the oven. Bake for about 10 minutes, or until the cheese is melted.
Serve topped with Greek yogurt, lettuce or cilantro, scallions, avocado, and fresh lime wedges.
Notes
- Ground beef or ground chicken may be used interchangeably. - Frozen corn can be added directly without thawing. - Drain and rinse the black beans if desired to reduce sodium. - Cheese weight assumes approximately 113 g per cup of shredded Mexican cheese blend. Homemade taco seasoning (makes about ¼ cup): 2 Tbsp chili powder, 2 tsp chipotle chili powder, 2 tsp smoked paprika, 2 tsp ground cumin, 2 tsp garlic powder, 2 tsp onion powder, 2 tsp salt. Source: Tieghan Gerard – Skillet Mexican Beef and Rice Equipment — Required: Large oven-safe skillet with lid; Special tools: None Make-ahead: Cook through the stovetop step, refrigerate, then top with cheese and bake before serving. Freezing: Freeze portions up to 3 months; thaw overnight and reheat in the oven or microwave. Common mistakes: Cooking the rice until completely dry before baking; simmering at too high a heat, which scorches the rice; adding the cheese too early, which overcooks and turns greasy.
Storage
Refrigerate leftovers in an airtight container for up to 4 days.
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