Name: Mexican Ground Beef Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 tablespoon minced garlic; 1/2 medium yellow onion, minced; 2 large bell peppers, diced; 1 lb. 85% ground beef; 3 tablespoons homemade taco seasoning; 1/2 cup tomato sauce; 2 tablespoons green chiles; 15 oz. canned black beans, drained and rinsed; 1 cup quick-cooking brown rice, quick-cooking white rice works too!; 1.5 cups beef broth, any kind; 1/2 cup Mexican shredded cheddar cheese

If there’s one recipe I turn to when I want something hearty, satisfying, and ridiculously easy, it’s this Mexican Ground Beef Skillet. One pan, no fancy ingredients, and about 40 minutes — this is the kind of meal that earns a permanent spot in your weeknight rotation.

This skillet came into my life on one of those evenings where I just didn’t want to do dishes. I had ground beef in the fridge, a half-used bell pepper, and a can of black beans in the pantry. One thing led to another, and suddenly I was standing over the stove with a bubbling, cheesy pan of taco-seasoned beef, beans, and rice — all cooked together and bursting with flavor.

Whether you’re making it for a game day gathering or just a regular Tuesday dinner, this skillet doesn’t disappoint.

Why This Recipe Works

What makes this recipe such a winner is how effortlessly it all comes together. You’re building layers of flavor right in the same pan — sautéed veggies, well-seasoned beef, creamy beans, a bit of tomato richness, and the magic of instant rice that soaks up every bit of flavor.

It’s comforting, but not heavy. Hearty, but not fussy. And the best part? You can serve it in so many different ways — from burrito bowls to nachos to straight out of the skillet with a spoon (no shame).

What You’ll Need

Here’s what makes this skillet sing — and some tips to make it your own:

Garlic & Onion: The aromatic base. I always start with these for depth of flavor.
Bell Pepper: Adds color, crunch, and sneaky nutrition. Red or yellow peppers add sweetness, while green gives a more savory edge.
Ground Beef (85% lean): I like a little fat for flavor, but you can use leaner meat or swap in ground turkey or plant-based crumbles.
Taco Seasoning: I usually keep a homemade blend on hand with chili powder, cumin, smoked paprika, and garlic powder. Store-bought works great too.
Tomato Sauce: A little goes a long way. It helps everything meld and adds moisture.
Green Chiles: Mild but full of flavor. If you want a kick, try jalapeños instead.
Black Beans: Protein-packed and hearty. Pinto beans or even kidney beans would work well, too.
Instant Rice: This is key — instant rice cooks in the same time as the skillet simmers, soaking up all that bold flavor.
Shredded Cheese: Use what you love. Cheddar, pepper jack, or a Mexican blend all melt beautifully on top.

How to Make It (Step-by-Step)

1. Sauté the Veggies:
Heat a splash of olive oil in a large skillet. Toss in the onion, garlic, and bell pepper and sauté for about 5 minutes. You want them softened but still holding their shape.

2. Brown the Beef:
Push the veggies to the side and add the ground beef. Break it up and cook until no longer pink. Once browned, stir everything together.

3. Add the Flavor:
Sprinkle in your taco seasoning and stir in tomato sauce, green chiles, black beans, instant rice, and broth. Stir well and bring to a gentle boil.

4. Simmer:
Reduce the heat to low, cover, and let simmer for 15–20 minutes. The rice should be tender and most of the liquid absorbed.

5. Finish with Cheese:
Uncover, sprinkle shredded cheese all over the top, and let it melt for a few minutes before serving.

Kitchen Tips

Instant Rice Only: Regular rice won’t cook through properly with this method. Stick with instant — both white and brown versions work.
Too Much Liquid? If you’re using cooked rice instead of instant, reduce the broth by at least ½ cup.
Make It Spicier: Add a pinch of cayenne or diced jalapeños if you want more heat.
Make It Vegetarian: Use plant-based ground meat or crumbled tofu, and swap the broth for veggie broth.
Make It Low-Carb: Skip the rice and add cauliflower rice after cooking the beef. Let it heat through and soften before serving.

Serving Suggestions

This dish is super versatile. Here’s how I like to mix it up:

Nacho-Style: Pile it on top of tortilla chips, drizzle with crema or sour cream, and sprinkle with extra cheese for the ultimate game day snack.
Taco Filling: Spoon it into taco shells or warm tortillas and top with avocado, salsa, and a squeeze of lime.
Burrito Bowls: Serve over a bed of greens or rice with guacamole, shredded lettuce, and a dollop of sour cream.
Stuffed Peppers: Use this as a filling for halved bell peppers and bake until bubbly.
Burritos: Wrap the leftovers in tortillas for grab-and-go burritos — they freeze beautifully too.

Storage Tips

Fridge:
Let the skillet cool completely, then store in an airtight container for up to 3–5 days. It makes great leftovers.

Freezer-Friendly:
Skip the cheese if you’re freezing. Let the skillet cool, then transfer to a freezer bag or container and freeze for up to 3 months. Thaw in the fridge overnight and reheat in a skillet or microwave.

FAQs

Can I use pinto beans instead of black beans?
Absolutely. Pinto, kidney, or even chickpeas would all work here.

Can I use regular rice?
Not in this method, unless you cook the rice separately. If using uncooked regular rice, it’ll take longer and require more liquid. You can also cook white rice separately and stir it in at the end.

How can I make it less spicy?
Stick with mild taco seasoning and green chiles. Skip cayenne and smoked paprika.

Can I sub in quinoa?
Yes, many people have used quinoa with great results. You’ll just need to adjust the liquid and cooking time slightly.

Can I use a different protein?
Absolutely! This recipe works well with ground turkey, chicken, venison, or plant-based crumbles.

Final Thoughts

This Mexican Ground Beef Skillet is one of those recipes that works hard for you. It’s simple, filling, endlessly flexible, and packs big flavor without the mess of multiple pots and pans. Whether you’re feeding a crowd or just trying to make something quick and cozy for yourself, this recipe never lets me down.

Once you make it a couple of times, you’ll see how easy it is to tweak based on what you’ve got in the fridge or pantry. It’s the kind of dish that adapts to your mood — and that’s exactly what makes it a keeper.

Yield: 6