Mexican Beef and Rice Skillet

We’ve had our variation on this One Skillet Mexican Beef and Rice dish a couple of times now, and really enjoyed it.

So, I’m writing up our instructions, with 2 servings instead of 4, so it will be easier to make the next time. We’ll definitely have it again. There is a picture at the end of the article, to show what it looks like. It’s not glamorous, but it sure is tasty!

Mexican Beef and Rice Skillet


  • 2 tbsp oil
  • 1/4 onion, diced
  • 1/2 lb. lean ground beef
  • 2 tbsp taco seasoning
  • 1 cup diced tomatoes (half of a 14 oz can), undrained
  • 1 cup refried beans (half of a 14 oz can)
  • 1/3 cup canned corn kernels, drained
  • 3/8 cup white long grain rice, uncooked
  • 1 cup beef broth
  • 3/4 cup shredded Tex Mex Cheese


  • Sour Cream
  • Diced Avocado
  • Sliced Black Olives
  • Salsa


  1. In a large skillet, over medium heat, cook the onion in the oil, for 1 to 2 minutes
  2. Add the ground beef, and stir the meat, to crumble it.
  3. Cook until the meat is lightly browned (no pink left).
  4. Drain off any fat, and return the skillet to the burner.
  5. Add the taco seasoning, tomatoes, beans, corn, rice and beef broth, and stir until well combined.
  6. When the mixture starts to boil, reduce the heat to a simmer and cover the skillet.
  7. Cook for 20 minutes, stirring after 10 minutes.
  8. Top the mixture with the shredded cheese.
  9. Cover and cook on low for about 3 minutes, until the cheese is melted.
  10. Serve in bowls immediately, and add the toppings of your choice


Mexican Beef and Rice Skillet

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