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Mexican Beef And Rice Skillet

Mexican beef and rice skillet is a one-pan dinner where seasoned ground beef simmers with rice, diced tomatoes, and beef broth until tender, then finishes with a melty mozzarella blanket. Expect bold taco-spiced flavor and a creamy, not-stewy texture as the liquid absorbs.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ground beef skillet base
  • 1.5 lb ground beef
  • 1 cup long grain rice
  • 1 diced tomatoes (can)
  • 2 cup beef broth
  • 1 packet taco seasoning
  • 1 cup shredded mozzarella
  • 2 tbsp chopped cilantro

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef
  1. Brown the ground beef in a large skillet over medium-high heat until fully cooked and browned, then drain excess fat.
  2. Visually check for no pink spots and keep the browned bits in the pan for flavor.
Simmer the rice
  1. Stir in taco seasoning, long grain rice, diced tomatoes, and beef broth until evenly combined.
  2. Bring the mixture to a simmer, cover, and cook 18–20 minutes until the rice is tender and the liquid is absorbed.
Melt the cheese and serve
  1. Sprinkle shredded mozzarella over the top and cover until melted, about 2–3 minutes.
  2. Garnish with chopped cilantro before serving for a fresh finish.

Notes

Pro tip: keep the lid on while the rice cooks to trap steam and ensure even tenderness. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat in a skillet with a splash of water if needed. Freezing is not recommended because the rice can soften further after thawing. Dietary swap: use reduced-sodium taco seasoning and beef broth to lower sodium without changing the method.