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A large cast iron skillet filled with ground beef and rice skillet, topped with melted Colby Jack cheese and garnished with fresh cilantro.

Easy Cheesy Ground Beef And Rice Skillet

myrecipe
Whip up this easy and cheesy one-pan Ground Beef and Rice Skillet in about 30 minutes! Packed with Mexican-inspired flavors, it's the perfect hearty and comforting weeknight dinner with minimal cleanup.
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Prep Time 5 minutes
Cook Time 23 minutes
Resting time 5 minutes
Total Time 33 minutes
Course Main Course
Cuisine American, Mexican
Servings 6 servings
Calories 528 kcal

Equipment

  • Large Skillet with Lid
  • Spatula

Ingredients
  

  • 1 Tbsp olive oil
  • 1 lb ground beef 80/20 or 85/15
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 4 Tbsp taco seasoning
  • 0.5 tsp fine sea salt or to taste
  • 1 10 oz can Rotel Diced Tomatoes and Green Chilis
  • 1 15 oz can black beans, drained and rinsed
  • 1 cup corn frozen or canned
  • 0.75 cup jasmine rice, rinsed and drained
  • 2 cups low-sodium chicken stock
  • 2 cups Mexican cheese blend or Colby Jack

Instructions
 

Brown the Beef and Aromatics

  • In a large skillet, warm the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spatula, for about 3 minutes until mostly browned. If there's a lot of excess fat, carefully drain it.
  • Add the diced onion to the skillet and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for 30 seconds more until fragrant.

Bloom the Spices

  • Push the beef and onion mixture to the sides of the skillet to create an empty space in the center. Add the taco seasoning to this space and toast for 45-60 seconds, stirring constantly, until very fragrant.
  • Stir the bloomed spices into the beef and onion mixture until everything is evenly coated.

Simmer to Perfection

  • Add the can of Rotel (with juices), drained black beans, corn, and rinsed jasmine rice to the skillet. Stir to combine.
  • Pour in the chicken stock and add the salt. Increase the heat to bring the mixture to a gentle boil. Once bubbling, immediately reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15 minutes.
  • After 15 minutes, check if the rice is tender and has absorbed the liquid. If not, cover and cook for another 2-3 minutes.

Melt the Cheese and Serve

  • Turn off the heat. Sprinkle the shredded cheese evenly over the top of the skillet.
  • Place the lid back on the skillet and let it rest for 5 minutes. The residual heat will melt the cheese into a gooey layer. Garnish with fresh cilantro if desired and serve immediately.

Notes

Cooking Tip: Don't skip rinsing the rice; this removes excess starch and ensures it cooks up fluffy, not sticky. Also, make sure to use a tight-fitting lid when simmering to trap steam and cook the rice properly.
Variations: For extra veggies, sauté diced bell peppers along with the onion. You can also easily substitute the ground beef with ground turkey or chicken.
Heat Control: To make a milder version, use a can of plain diced tomatoes instead of Rotel and ensure your taco seasoning is mild.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a pan or microwave with a splash of water or stock to prevent drying out.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 528kcalCarbohydrates: 31gProtein: 29gFat: 31gSaturated Fat: 14gCholesterol: 102mgSodium: 985mgPotassium: 650mgFiber: 6gSugar: 5gVitamin A: 950IUVitamin C: 8mgCalcium: 305mgIron: 4mg
Keyword 30-minute meal, ground beef and rice skillet, one-pan dinner
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