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Mexican Beef and Rice Skillet Recipe

With the delicious flavors of beef, Mexican seasonings, and tomatoes, along with corn and beans, this recipe for Mexican Beef and Rice Skillet is a nice addition to your Taco Tuesday list of recipes. You can eat it from bowls topped with corn chips or use it as taco filling.

Mexican Beef and Rice Skillet With Taco

This recipe for Mexican Beef and Rice Skillet is loaded with vegetables, and it features the favorite veggies that are typically included in Mexican fare. If you have a hard time getting veggies into your kids, they will probably not even notice the vegetables in this recipe. 

Our recipe for Mexican Beef and Rice Skillet makes an enormous amount of food. You can keep the leftovers and enjoy them all week. This recipe is just as good reheated in the microwave as it is the first time that you make it.

Mexican Beef and Rice Skillet With Taco

Mexican Beef and Rice Skillet Recipe

April Freeman
Taco Tuesday is a favorite meal theme of many families, particularly those with school-aged kids. Kids love the flavors of Mexican food, and they also enjoy rhythms and routines and being able to know what to expect for dinner on any particular night. If you need a new recipe to add to your Taco Tuesday rotation, our recipe for Mexican Beef and Rice Skillet will become a new favorite.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Cuisine Mexican
Servings 6 Servings


  • Skillet
  • Spatula


  • 1 tbsp olive oil
  • 1 teaspoon minced garlic
  • 1 or 2 pounds ground beef
  • 1 large green bell pepper, diced and de-seeded
  • 1 tbsp tomato paste
  • ½ tbsp chili powder
  • teaspoon garlic powder
  • teaspoon onion powder
  • ¼ teaspoon paprika
  • ¾ teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 cup rice
  • 2 cups water
  • 2 cups chunky salsa (we used medium, but you can choose how hot you want it to be)
  • 1 fifteen ounces can of black beans, drained and rinsed
  • 1 cup sweet corn drained, canned, or thawed frozen
  • 1 ½ cups shredded cheese


  • In a large, heavy-bottomed skillet, heat the cooking oil until it is hot over medium heat.
    Recipe Ingredients
  • When the oil is runny and shimmering, add the beef. Brown the ground beef, chopping it with a spatula into small bits. Cook and stir it over medium heat until it is completely browned and no more pink remains.
  • Drain the accumulated grease and discard it.
  • Add the bell pepper and cook it with the beef for two or three minutes or until the peppers are beginning to soften.
    Beef with bell pepper
  • Add the garlic and cook for about 60 seconds or until the garlic is golden brown and fragrant.
  • Stir in the tomato paste, chili powder, garlic powder, onion powder, paprika, cumin, salt, and pepper, stirring them into the mixture.
  • Cook these together for about a minute. Add the rice and water, along with the salsa, black beans, and corn. Stir these all together.
    Beef with rice
  • Cover your skillet with a tightly fitting lid and lower the heat to a simmer. Let the skillet cook for about 15 minutes. 
    Simmering the beef
  • Sprinkle the shredded cheese over top of the mixture in the skillet, evenly distributing it.
  • Replace the lid and let it sit undisturbed for 2 minutes to melt the cheese.
  • Remove the lid and serve in bowls topped with corn chips.
  • Store leftovers in a tightly covered container in the refrigerator for up to three days.


Alternately, you can freeze half of the recipe to use later on in the month. Just take half of the recipe and put it in a zip-top freezer bag and press out all the air. Label the bag with the date and its contents and put it in the freezer for up to three months.
When you need to thaw the meal, just put the zip-top baggie in the refrigerator overnight. Then, to heat it up, put it in the oven in a casserole dish covered with aluminum foil. The oven should be preheated to 350 degrees.
It should only take 15 to 20 minutes to heat the food. It is really great to have something in the freezer for days when life gets hectic, and you don’t want to have to think about dinner. 
You can serve this recipe in bowls, or you can use the mixture as a filling for taco shells. Whether you use crunchy corn tacos or soft wheat tortillas, you can add lettuce and chopped tomato to the meat mixture to make a new and exciting taco filling.
This recipe is very inexpensive to make. Rice is a great, cheap filler and so are beans. This is a wonderful recipe for those on a strict budget. Ground beef is a less expensive form of protein that is very filling.
Our recipe uses 1 to 2 pounds of ground beef. However, if you are on a very tight budget and need a substitution for the beef in this recipe, we do have a few options. You can use ground turkey, ground chicken, or ground pork as a substitute in this recipe.
Additionally, you do not have to use as much as we recommend in the recipe. You can cut it to half a pound if you want. In fact, if you wanted to, you can omit the meat altogether. You may want to add extra bell pepper and an additional can of beans to help make up the bulk of the recipe.
Keyword Mexican Beef and Rice, Mexican Beef and Rice Skillet, Mexican Beef and Rice Skillet Recipe

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