Mexican ground beef and rice is an easy, one pan dinner that can be ready to eat in 30 minutes. Seasoned ground beef, veggies, rice, enchilada sauce, and cheese round out this wholesome and balanced dinner the whole family will love!
If you love Mexican flavored meals, try my Mexican Ground Beef and Potatoes and Mexican Chicken, Sweet Potato and Black Bean Skillet.
Why You’ll Love Mexican Ground Beef and Rice
Skillet dinner – This southwest ground beef and rice is all made in one pan. The rice goes in uncooked with the beef, vegetables and broth. Then 15 minutes later everything is perfectly cooked.
Family-friendly – If your family enjoys Mexican inspired meals, they’ll love this one! Between the spice blend that tastes like taco seasoning, enchilada sauce, and cheese, it’s hard not to love this comfort food casserole.
Balanced and healthy dinner – This recipe includes protein, carbs, fat, and vegetables for fiber. Because it contains all of the macronutrients it’s a meal that is satiating and will keep you full and satisfied longer.
Ingredient Notes
Ground beef – Use lean ground beef so that the dish doesn’t get too greasy. I use 93/7%.
Chili powder, cumin, garlic powder and smoked paprika – The seasoning blend, similar to taco or fajita seasoning.
Yellow onion, red bell pepper, zucchini, fire roasted corn – The veggies that add fiber and flavor to the skillet dinner. See below for alternatives.
Diced green chiles – Use mild or hot green chiles depending on how spicy you want it.
Cilantro – Fresh, citrusy, and a commonly used herb in Mexican cooking.
Rice – Long grain white rice, jasmine or basmati rice can all be used. I use Jasmine.
Beef broth – Use low sodium beef broth. You can also use chicken broth or vegetable broth.
Green enchilada sauce – Canned or jarred enchilada sauce can be used. My favorite brands are Hatch and Siete Foods.
Cheese – Colby jack, cheddar, or monterey jack cheese can all be used. Grate the cheese yourself for the best results.
Tips for Making Mexican Beef and Rice
- Use a deep skillet (12 inch) or braiser with a lid. You can also make it in a Dutch oven or pot.
- Cut the vegetables so they’re similar in size. This way they cook evenly.
- If your ground beef leaves a lot of grease in the pan once it’s cooked, drain it. I like to just use a wad of paper towels to soak it up.
- Rinse the rice in cold water before adding it to the skillet. This will remove some of the starch and keep it from clumping together and being too sticky.
- Be sure to use “chili”powder and not “chile” powder. Chili powder is commonly found in American grocery stores and is mild.
- Don’t use brown rice. The amount of liquid you’ll need and the cooking time will be different.
Substitutions and Variations
- Swap ground beef with ground bison, ground turkey or ground chicken.
- Add a can of drained and rinsed black beans.
- If you can’t find fire roasted corn, you can use regular frozen sweet corn.
- If you prefer quinoa, I suggest making my turkey taco quinoa skillet instead.
Serving Suggestions
This is a meal that is balanced enough that it can be served on it’s own. However, if you want an easy side dish to serve on the side, try one of these.
Storage and Reheating
Storage – Store the leftovers in an airtight container for 4-5 days. This is a great recipe for meal prep.
Reheating – Reheat the leftovers in the microwave until warmed through or in a skillet on the stove. Feel free to add extra cheese on top and chopped cilantro to freshen it up.
Freezing – Once the beef and rice have cooled completely, freeze for 2-3 months. Defrost in the refrigerator overnight before reheating.
More Ground Beef Recipes
Ground beef is so versatile and compared to other cuts of beef is quite affordable. Try using it to make my sloppy joe bowls, ground beef and brussels sprouts, or hamburger soup.
If Mexican flavors are your favorite, then you’ll enjoy this beef enchilada dip, ground beef taco casserole and southwest ground beef sweet potato skillet.
Did you make this Mexican ground beef and rice? I’d love if you’d leave a recipe rating and review below.
Add the olive oil to a large deep skillet or Dutch oven. Heat it over medium-high heat.
Add in the ground beef and crumble it. Push it to one side of the skillet and add in the onion, red bell pepper, and zucchini. Season everything with salt and pepper. Cook for several minutes or until the beef is nearly cooked through and the veggies have started to soften.
Add the green chiles, cilantro and dried spices into the mixture and stir everything together.
Dump in the rice, corn, enchilada sauce, and beef broth. Stir everything together and bring it to a simmer.
Once simmering, turn the heat down to low and cover with the lid. Cook for 15 minutes or until the rice is done cooking.
Remove the lid and sprinkle the cheese on top. Cover and let it rest for 5 minutes.
Garnish with chopped cilantro before serving.
Calories: 567kcalCarbohydrates: 54gProtein: 40gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 102mgSodium: 922mgPotassium: 1013mgFiber: 4gSugar: 7gVitamin A: 2052IUVitamin C: 59mgCalcium: 284mgIron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
