Mexican Skillet Recipe
This Mexican skillet is the answer to busy weeknights when you want something hearty, flavorful, and on the table fast. It's a bold, satisfying one-pan meal packed with seasoned ground beef, fluffy rice, black beans, sweet corn, and melted cheese on top.
Equipment
- Large Cast Iron Skillet - or oven-safe skillet, at least 12 inches (30cm)
- Tight-fitting lid - or large sheet of aluminum foil
- Wooden spoon - or silicone spatula
- Cutting board
- Sharp knife
- Measuring cups
- Measuring spoons
- Can opener
- Large colander - or strainer for rinsing beans
Ingredients
- 1 lb ground beef - 450g, 80/20 or 85/15 blend
- 1 tablespoon olive oil
- 1 medium yellow onion - diced
- 1 red bell pepper - diced
- 3 cloves garlic - minced
- 1 packet taco seasoning - 1 oz or 28g
- 1 can Rotel diced tomatoes with green chiles - 10 oz or 283g, undrained
- 1 cup chicken broth - 240ml
- 1 cup long-grain white rice - 185g, uncooked
- 1 can black beans - 15 oz or 425g, drained and rinsed
- 1 cup corn - 165g, frozen or canned, drained
- 1.5 cups shredded Mexican cheese blend - 170g, or cheddar and Monterey Jack combined
- salt - to taste
- black pepper - to taste
For Serving (Optional)
- sour cream - for garnish
- fresh cilantro - chopped, for garnish
- green onions - sliced, for garnish
- lime wedges - for serving
- avocado - sliced, for garnish
Instructions
- Dice the onion and bell pepper into small, even pieces. Mince the garlic. Drain and rinse the black beans. Drain the corn if using canned. Have all ingredients measured and ready before cooking.
- Heat a large skillet over medium-high heat. Add the olive oil, then add the ground beef in an even layer. Cook undisturbed for 3-4 minutes to develop a crust, then break apart and cook until browned, about 3-4 more minutes. Drain excess fat, leaving about 1 tablespoon in the pan.
- Reduce heat to medium. Add the onion and bell pepper and cook until softened, about 4-5 minutes. Add the garlic and cook for 30-60 seconds until fragrant. Sprinkle the taco seasoning over the mixture and stir until evenly coated.
- Add the uncooked rice and stir to coat in the seasoned fat. Pour in the undrained Rotel and chicken broth and stir to combine. Add the drained black beans and corn and stir gently. Season with salt and pepper to taste.
- Increase heat to high and bring to a full boil. Reduce heat to the lowest setting, cover with a tight-fitting lid, and cook for 18-22 minutes without lifting the lid. The rice should be tender and most of the liquid absorbed.
- Remove from heat and sprinkle the shredded cheese evenly over the top. Cover and let stand for 2-3 minutes until melted. For a bubbly, golden top, place under the broiler for 1-2 minutes. Garnish and serve hot.
Notes
- Don't skip browning: Letting the beef sit undisturbed for 3-4 minutes creates a crust that adds deep, savory flavor to the dish.
- Use the right rice: Long-grain white rice holds its shape and won't turn mushy. Avoid instant rice or it will become overcooked and gummy.
- Keep the lid on: Resist the urge to peek while simmering. Each time you lift the lid, you release steam and the rice will take longer to cook.
- Undrained Rotel is crucial: The liquid in the canned tomatoes is part of the cooking liquid. If you drain it, your rice will not cook through properly.
- Adjust spice level: For more heat, add a diced jalapeño with the onion and bell pepper or use a can of hot Rotel instead of original.
- Let it rest: Allow the skillet to rest for 5 minutes after adding the cheese before serving. This helps the liquid absorb fully for better texture.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight.
- Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat on the stovetop with a splash of broth over medium-low heat, or microwave with 1-2 tablespoons of water sprinkled on top.
- Substitutions: Ground turkey, ground chicken, or chorizo work well in place of beef. For a vegetarian version, double the beans and add extra vegetables.