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.
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 Recipe
- 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
- ⅛ teaspoon garlic powder
- ⅛ 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.
- 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.
- 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.
- Cover your skillet with a tightly fitting lid and lower the heat to a simmer. Let the skillet cook for about 15 minutes.
- 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.