Tex-Mex Beef & Rice Skillet – One Pan, BIG Flavor

When you’re short on time but still craving something hearty, cheesy, and packed with bold flavor, this Tex-Mex Beef & Rice Skillet is your weeknight savior. Made in just one pan with minimal cleanup, it’s the kind of dinner that delivers comfort and satisfaction in every bite. Ground beef, rice, tomatoes, and warm spices come together in a way that’s both simple and incredibly tasty.

This skillet dish is a fusion of classic Tex-Mex flavors—savory beef, smoky chili powder, bright tomatoes with green chilies, and creamy melted cheese—all simmered together to create a full meal in under 30 minutes. It’s flexible, family-friendly, and endlessly customizable depending on what you’ve got on hand. Whether you’re topping it off with fresh avocado or a dollop of sour cream, the end result is always crave-worthy.

Perfect for meal prepping or feeding a crowd on a busy night, this recipe shines thanks to its one-pan simplicity and layers of flavor. The rice cooks right in the skillet, absorbing all the seasoned juices from the beef and tomatoes, creating a dish that’s both flavorful and efficient. Add the melty cheese at the end and you’re rewarded with a rich, comforting finish.

Best of all, this dish is incredibly versatile. Serve it as-is, wrap it in tortillas for quick burritos, or scoop it over tortilla chips for a Tex-Mex nacho platter. However you enjoy it, this skillet meal checks every box: quick, satisfying, and full of spice.

Servings and Timing:

• Serves: 4–6
• Prep & Cook Time: 30 minutes
• Cleanup: One pan only

Ingredients:

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup uncooked white rice
• 1 (10 oz) can diced tomatoes with green chilies (such as Rotel)
• 2¼ cups beef broth or water
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• Salt and pepper to taste
• 1 cup shredded cheddar or Mexican cheese blend

Optional Toppings:

• Sour cream
• Avocado slices
• Sliced jalapeños
• Chopped cilantro
• Lime wedges

Instructions:

1. In a large skillet over medium heat, brown the ground beef with the diced onion until fully cooked, about 6–8 minutes. Drain excess fat if needed.
2. Add the minced garlic and sauté for 1 minute until fragrant.
3. Stir in the uncooked rice, diced tomatoes with green chilies (undrained), beef broth, chili powder, cumin, salt, and pepper.
4. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and simmer for 18–20 minutes, or until the rice is tender and most of the liquid has been absorbed.
5. Once cooked, remove the lid and sprinkle shredded cheese over the top. Cover again for 1–2 minutes to allow the cheese to melt.
6. Remove from heat, garnish with your favorite toppings, and serve directly from the skillet.

Variations:

• Add veggies: Mix in black beans, corn, or bell peppers for added texture and color.
• Make it spicy: Add extra jalapeños or a pinch of cayenne pepper to turn up the heat.
• Switch the protein: Ground turkey or chicken work well as lighter alternatives to beef.
• Go low-carb: Replace rice with cauliflower rice and adjust the liquid as needed.

Tips:

• For fluffier rice, avoid lifting the lid while it simmers.
• Use long-grain white rice for best results—brown rice will need extra time and liquid.
• Leftovers store well and make great filling for burritos or stuffed peppers.
• Double the batch and freeze half for an easy future meal.

This Tex-Mex Beef & Rice Skillet is everything a quick dinner should be—flavorful, fast, and totally fuss-free. It’s one of those recipes you’ll turn to again and again, especially on those nights when you just need a reliable, delicious meal in 30 minutes flat.