Taco-seasoned ground beef cooked up with rice, red bell peppers, chunky tomato salsa, sweet yellow corn, and black beans—all in one skillet, then topped with melty cheese and baked until it’s perfectly bubbly. Finish it off with a spoonful of yogurt, avocado tossed in lime juice, and plenty of fresh cilantro. It’s packed with flavor and super simple to make. A one-skillet dinner the whole family will go crazy for!
With Cinco de Mayo coming up, I’ve been all about Mexican-inspired dishes lately. They’re always the most fun—and seriously delicious—to whip up.
Growing up, my dad’s tacos (and sometimes his cheesy chorizo bake) were my favorite, so meals like this bring back the best memories. Now that I’m the one cooking, it’s fun to play around with new recipes that still have those same cozy, familiar flavors.
This beef and rice skillet isn’t fancy or overdone—it’s just simple, hearty, and something I make again and again. It’s the kind of dish you can pull together on a busy weeknight but still feel great about serving.
The best part? It’s truly a one-pan meal. No fancy equipment needed—just your trusty skillet, a few pantry staples, and some fresh toppings to tie it all together.
My oldest brother is obsessed with this one. It’s got everything he loves: protein-packed beef, just the right kick of spice, rice, veggies, sweet corn, and that oh-so-good cheesy topping. Throw on some avocado and yogurt, and dinner is served.
The Quick Details for Success
Ingredients
- Ground beef (or swap in ground chicken)
- A yellow onion
- Red bell peppers
- Taco seasoning
- Dry rice
- Chunky red salsa (I swear by Whole Foods 365 salsa—usually the spicy one)
- Fresh or frozen corn
- Black beans
- Mixed Mexican cheeses (I go for a spicy cheddar, colby jack, and pepper jack blend)
Ingredients – for topping
- Plain Greek yogurt (sour cream works too)
- Shredded lettuce
- Chopped cilantro and scallions
- Cubed or sliced avocado
- Lime zest and lime juice
Special Tools
You’ll need a big oven-safe skillet—I’d say an 11-inch cast iron is perfect.
Step 1: Cook the beef
Start by browning the ground beef (or chicken, if that’s your thing) with the onions, bell peppers, and taco seasoning. After about 10 minutes, the meat should be mostly cooked, and your kitchen will smell amazing.
I love making my own taco seasoning with chili powder, chipotle chili powder, smoked paprika, cumin, garlic powder, onion powder, and salt. So easy and so much better than store-bought!
Step 2: Add the rice
Toss the uncooked rice into the beef and let it toast for a minute or two.
Then stir in the salsa, corn, and black beans. Pour in some water, cover the skillet, and let it all simmer on low heat. You want the rice mostly cooked but still a little firm.
Step 3: Add cheese and bake
Once the rice is almost done and there’s still a bit of liquid left, take the skillet off the heat and pile on a hearty mix of shredded cheese. My go-to is spicy cheddar, pepper jack, and colby jack.
Pop the skillet in the oven and bake for about 10 minutes, until the cheese is melted and bubbling. The rice will finish cooking, and the top will get a little crispy—so good!
Step 4: Top it off!
Just like chili or tortilla soup, this dish isn’t complete without toppings.
I add a dollop of yogurt, avocado slices, a sprinkle of lime zest and juice, chopped cilantro, scallions, and a pinch of flaked sea salt. Serve it with tortilla chips on the side for scooping—the perfect finishing touch!
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