Frugal Mexican Beef ‘N’ Rice Skillet [Kid’s Love]
During busy weeknights, one-skillet meals become our dinner saviors. This family-friendly, quick recipe is one of our go-to when we need a satisfying dinner on the table in under an hour. Featuring ground beef, flavorful rice, hearty beans, and lots of cheese, this Mexican beef and rice skillet all comes together in just 30 minutes with minimal prep. It’s a total weeknight dinner win—we won’t blame you if it becomes a staple on your weeknight rotation. Tip: We cook rice at least twice a week, so I always fill the rice cooker and freeze the extra.
Ingredients
- 1 lb. ground beef
- 1 large onion, chopped
- 1 cup cooked white or brown rice
- 1 can Rotel tomatoes, diced
- 1 (15-oz.) can black beans, rinsed and drained (You can use red chili beans, in a pinch.)
- 1 1/2 cups whole corn (fresh, frozen, or canned)
- 1 (4-oz.) can green chiles
- 1 packet Taco Seasoning
- dash of salt
- 1 1/2 cups shredded cheddar and Monterey jack
- Opt: cilantro or jalapeños to garnish
- Opt: Refried beans, goes with meal
Instructions
In a large skillet over medium heat, heat oil. Add onion and cook 2 minutes, then add ground beef and cook until no longer pink, 6 minutes, breaking up with a wooden spoon as it browns. Drain fat.
Combine beef, rice, Rotel, black beans, corn, green chilis, taco seasoning. Season with salt.
Bring to a simmer, cover, and cook 15 – 20 minutes.
Top with cheddar and cover to let melt, 2 to 3 minutes.
Notes
*I have used turkey ground meat instead of beef. It was ok but I prefer ground beef.
*I do like to serve with Doritos on top for my picky eaters.