This Mexican Ground Beef Skillet is everything you want from a skillet meal: quick, easy, tasty, and versatile!
Growing up in El Paso, Texas, and Southern California, I was exposed to a diverse range of Mexican cuisine. To this day, it remains one of my all-time favorite cuisines, and you can find me cooking south-of-the-border recipes at least once a week. This Mexican ground beef skillet dish is one of those common meals that shows up in my kitchen. It’s easy to make and comes together quickly, but it’s big on flavor and very filling.
As you make this dish, our Taco Seasoning Recipe might come in handy, but you can use store-bought taco spice packets if that’s what you’ve got on hand. You’ll probably find that you already own many of the spices that go into homemade taco seasoning, so there’s no need to purchase a spice packet when you can whip up a batch yourself.
If desired, you can substitute quick-cooking white rice and follow the same directions. I would not switch to regular white or brown rice, as they require longer cooking times and more liquid. If you use regular rice, you would need to watch the dish closely as it cooks, adding more liquid as needed until the rice reaches the desired softness.
Fun ways to use leftovers
One of the reasons I love skillet meals so much is that they often yield plenty of leftovers that can be used in fun new ways, like as a filling for tacos, burritos, and tostadas. And, if you’ve followed any of my other recipes, you’re probably already guessing that I’m going to suggest making nachos with this mixture, too!
Here’s how to make nachos out of your leftovers: Line a baking sheet with parchment paper, and then add a nice hefty layer of tortilla chips. Smother those chips with a healthy serving of this skillet meal, and then sprinkle on more cheese. Bake at 350˚F for 15 to 20 minutes, or until everything is warm and the cheese is melted. Remove the baking sheet from the oven and let everyone help themselves to the nachos. Don’t forget to put out bowls of chopped olives, jalapeños, cilantro or parsley, onions, tomatoes, sour cream or plain Greek yogurt, avocados or guacamole, salsa, shredded lettuce, and any other nacho toppings you like.
How do I store leftovers?
Allow leftovers to cool to room temperature before transferring to an airtight container. Refrigerate it for up to 4 days. You can also freeze leftovers by storing them in a freezer-safe container or bag for up to 3 months. Let it thaw in the fridge overnight before reheating. Reheat on low on the stove or in the microwave. Add a small amount of broth or water if the leftovers seem dry.
Serving suggestions
One of the ways I enjoy serving this Mexican ground beef skillet is over salad greens. It makes a great taco salad when used with this recipe for Mexican Chopped Salad. You can also stuff this beef mixture into taco shells, so try these Taco Shells In Oven or these tasty Cheese Taco Shells with the skillet for a crunchy meal. Don’t forget the Sopapillas for dessert!
Ingredients
- 2 teaspoons olive oil
- 1 tablespoon minced garlic
- 1 small red onion minced
- 1 large red bell pepper diced
- 1 large green bell pepper diced
- 1 pound lean ground beef 85%
- 3 tablespoons homemade taco seasoning
- ⅔ cup tomato sauce
- 2 tablespoons green chilis
- 1 can black beans (15 ounces) drained and rinsed
- 1 cup quick-cooking brown rice
- 1½ cups beef broth
- ⅔ cup shredded Mexican-style cheese blend
- Fresh cilantro chopped, for garnish
- 1 avocado pitted and diced, for garnish
Instructions
- In a large skillet, heat olive oil over medium-high heat. Add minced garlic, diced onion, and bell peppers, and sauté until the vegetables are tender, approximately 3-5 minutes.
- Stir in the ground beef and cook until browned, breaking it up as it cooks, about 7-10 minutes.
- Stir in the taco seasoning, tomato sauce, green chiles, and black beans for 2 minutes. Next, incorporate the quick-cooking rice and beef broth.
- Allow the mixture to come to a boil, then lower the heat, cover it, and let it simmer until the rice is tender and most of the liquid has been absorbed, approximately 20 minutes.
- Evenly distribute the shredded cheese across the skillet. Cover it until the cheese has melted, or place it in a preheated 400°F oven for a few minutes. Finish by garnishing with fresh cilantro and diced avocado. Serve hot alongside chips if you like.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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