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Cheesy Mexican Beef and Rice Skillet

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In this glorious one-pan Cheesy Mexican Beef and Rice Skillet, onions and garlic cook with seasoned ground beef, rice, tomatoes and corn in a simple sauce. Topped with copious amounts of cheese and all your favorite fixings and serve with tortilla chips. This skillet meal serve 6 in under an hour.
Course beef
Cuisine Tex Mex
Keyword beef, cheese, Mexican, one pan, one skillet meal, rice, taco seasoning
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6 servings
Calories 372
Author Laurie McNamara


  • 2 teaspoons olive oil
  • 1 small onion diced (about 3/4 to 1 cup)
  • 2 cloves garlic minced
  • 1 pound lean ground beef
  • 3 tablespoons taco seasoning
  • 2 tablespoons tomato paste
  • 3/4 cup sweet corn fresh or frozen
  • 3/4 cup long grain white rice
  • 1 (15 ounce) can diced tomatoes (preferably fire-roasted, I pulse mine in a mini processor for smaller pieces)
  • 1 (15 ounce) can low-sodium beef broth (or about 2 cups)
  • 1/4 cup water
  • 2 cups freshly shredded cheese cheddar, cheddar jack or colby jack cheese


  • In a 12-inch, deep sided, non-stick skillet, sauté 1 small diced onion in 2 teaspoons olive oil over medium-low heat until tender, about 5 minutes. Next add in 2 minced cloves of garlic and cook for 1 minute. Increase the heat to medium and add in a pound of lean ground beef and cook until no longer pink, about 10 minutes. Drain off any excess fat and discard.
  • Next add in 2 tablespoons tomato paste and 3 tablespoons homemade taco seasonings, stir to combine and cook for 1 minute
  • Next stir in 3/4 cup both long grain white rice and sweet corn. Then add in diced tomatoes, beef broth and water.
  • Stir everything together and increase the heat to medium-high before covering the pan and bringing it to a boil. Then reduce the heat to medium-low (keep covered) and simmer for 25 minutes or until the rice is cooked and tender.
  • Reduce the heat under the pan to low. Stir one last time before sprinkling with cheese and covering with the lid, allowing the steam to melt the cheese. Alternatively, if your non-stick pan is safe to do so, you can slide the skillet under the broiler as well.


Serving: 1serving | Calories: 372kcal | Carbohydrates: 26g | Protein: 28g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 398mg | Potassium: 436mg | Fiber: 1g | Sugar: 2g | Vitamin A: 539IU | Vitamin C: 4mg | Calcium: 302mg | Iron: 3mg