Mexican Ground Beef Skillet
This Mexican ground beef skillet combines beef, rice, black beans, peppers, green chiles, and cheese in one pan. An easy 30-minute dinner!
This Mexican Ground Beef Skillet is a complete one-pan ground beef recipe that takes only 30 minutes from start to finish. Serve it with chips, spoon it into burritos, or add your favorite toppings for a quick weeknight meal.
This ground beef recipe is a Fit Foodie reader favorite and also one I make in my own kitchen on repeat. I love how veggie-packed it is, and it’s also high in protein (27g/serving) thanks to ground beef and beans. I personally love serving this nacho-style with tortilla chips, but it’s tasty straight from the skillet, too!
“This was absolutely delicious. My kids made burritos with it and we also used tortilla chips.“ – Sharon
Ingredients You’ll Need
- Garlic: Every good Mexican dish starts with garlic, and that’s just a fact. Feel free to add more if your heart desires.
- Yellow onion
- Bell Pepper: I love sneaking veg into my dishes when I can, and bell peppers go quite nicely in this skillet meal. Choose any color you’d like and even double it if you feel like it.
- Ground Beef: This is the star ingredient of this dish. Now, I like a little fat in my ground beef, which is why I used 85%, but feel free to use leaner beef, or even swap it out for ground turkey.
- Taco Seasoning: I always have an all-purpose taco seasoning on hand at my house. It’s meant exactly for recipes like this! Basic spices, but a whole lot of flavor.
- Tomato Sauce: A little tomato sauce goes a long way. All I need is 1/2 cup, and I’m good to go!
- Green Chiles: Green chiles are mild for a pepper, yet they add really great flavor. If you like it spicy, be my guest and use jalapeños instead!
- Black Beans: Black beans are another one of those essential ingredients. I keep a stockpile of cans in my cupboard because they’re cheap and high-protein. Feel free to use pinto instead!
- Instant Rice: Instant rice is pure magic. Let me stress the instant because in order for this to cook properly, you need to use instant rice, not regular rice. I tested this with both brown and white, and they both work great, too!
- Shredded Cheese: All skillet dishes deserve to be topped with shredded cheese. Add as much or as little as you’d like!
How To Make Mexican Ground Beef Skillet
As you know, this recipe only requires one pan and one pan only. That means the instructions are rather simple:
- Cook Veggies: Start off by partially sauteeing the bell pepper, garlic, and onion in olive oil. The goal here is to get them partially cooked, but not completely.
- Add Beef: Move the veggies to one side and add ground beef. Sauté until the beef is fully cooked, and then mix everything together.
- Add Rest of Ingredients: Add the rest of the ingredients to the pan and bring to a boil. Then, turn the burner down to low and cover it. Let simmer for 15-20 minutes or until the rice has softened.
It’s incredibly easy, and clean-up is a breeze because I only dirtied one pan!
Do I Have To Strain The Beef Before Moving On?
No. The recipe was tested with 85% lean ground beef, and there is no need to drain it before adding the remaining ingredients.
Can I Use Regular White Rice Instead?
No. This recipe requires quick-cooking brown or white rice so it softens in the tested cooking time and absorbs the correct amount of broth. Do not substitute jasmine rice or another standard-cooking rice.
What Does This Mexican Ground Beef Skillet Taste Like?
Similar to my Mexican casserole, this skillet is made with ground beef, taco seasoning, rice, beans, and tons of veggies. It tastes similar to a burrito bowl, but it’s made in one pan on the stovetop.
Fridge: Let the ground beef skillet cool, then transfer it to an airtight container and refrigerate for 3–4 days. One serving is approximately one-sixth of the finished skillet.
This is a great recipe to freeze for later! Hold off on adding the cheese and then let the skillet cool completely. Transfer into a freezer-safe, gallon-size bag and then remove as much air as possible. Seal and freeze for up to 3 months.
FAQ
Yes! Any type of beans will work for this recipe.
The best way to make this less spicy is to reduce the spice from the taco seasoning you use. Omit the paprika and cayenne pepper.
I have tested this with a plant-based ground and it came out great. Feel free to use your favorite kind.
While I haven’t personally tried this, many of you have and said that quinoa works just as great.
Yes! Many of you have made this recipe with ground turkey, ground chicken, and ground venison.
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Heat the olive oil in a 16-inch nonstick skillet over medium-high heat. A deep smaller skillet or Dutch oven also works.
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Add the garlic, onion, and bell peppers. Sauté for 3–5 minutes, stirring occasionally, until the onion begins to soften and the peppers are partially cooked.
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Move the vegetables to one side of the skillet and add the 85% lean ground beef. Cook for 7–9 minutes, breaking it into small pieces, until browned and the center reaches 160°F; mix it with the vegetables. There is no need to drain the beef.
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Stir in the taco seasoning, tomato sauce, green chiles, and black beans. Cook for 1–2 minutes, then add the quick-cooking rice and beef broth and bring the mixture to a boil over medium-high heat.
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Reduce the heat to low and cover the skillet. Simmer for 15–20 minutes, or until the quick-cooking rice is tender and has absorbed most of the liquid.
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Sprinkle the cheese evenly over the skillet. Cover until it melts, or place the oven-safe skillet in a 400°F oven for a few minutes until the cheese is melted.
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Serve hot with tortilla chips or your favorite toppings.
- Skillet size: This recipe was tested in a 16-inch nonstick skillet. A deep smaller skillet or Dutch oven also works.
- Rice: Use only quick-cooking brown or white rice. Jasmine rice and other standard-cooking rice are not tested substitutes.
- Serving size: One serving is approximately one-sixth of the finished skillet.
- Storage: Refrigerate leftovers in an airtight container for 3–4 days.
- Nutrition information: Includes the homemade taco seasoning recipe.
[adthrive-in-post-video-player video-id=”VN9ePltx” upload-date=”2020-08-22T00:00:00.000Z” name=”Mexican Ground Beef Skillet” description=”Whether you make this on game day or eat it as a main meal, this Mexican Beef Skillet requires one pan only and only 40 minutes of your time!”]
Calories: 379 kcal, Carbohydrates: 28 g, Protein: 27 g, Fat: 16 g, Fiber: 6 g, Sugar: 4 g
Nutrition information is automatically calculated, so should only be used as an approximation.
