One Pan Mexican Skillet
One pan mexican skillet coming in for the easy dinner night win! You can customize the toppers however you wish with this one! Enjoy!!
This One Pan Mexican Skillet is the cheesy, hearty, customizable weeknight win that solves dinner in under 30 minutes with just one pan. Seasoned ground beef, black beans, Rotel, rice, taco seasoning, and beef broth all simmer together until the rice is tender and the flavors have melded into pure Mexican-night magic. Topped with a melty layer of cheese and all your favorite toppings, this is the dish that makes everyone happy.
I love this recipe because it does all the work in one pan, including cooking the rice. No separate pot, no draining, no extra dishes. The rice cooks right in the beef broth alongside the meat, beans, and Rotel, which means every grain absorbs that delicious seasoned liquid as it tenderizes. By the time the rice is done, you have a complete Tex-Mex skillet meal that tastes like it took way longer than it did.
What makes this so family-friendly is the customization at the end. Set out a toppings bar with sour cream, diced avocado, sliced black olives, fresh cilantro, salsa, jalapenos, and lime wedges. Everyone builds their plate the way they love it. Picky eaters can keep it simple. Adults can pile on the heat. Kids can keep things mild with extra cheese. Everyone is happy with the same base dish.
Serve straight from the skillet for the most casual presentation, or scoop into individual bowls for a more polished look. Either way, this is the kind of dinner that becomes weekly rotation once you make it. Pair with tortilla chips on the side for scooping. Let's make it.
📝 Ingredients
- 1/2 onion, diced
- 1 lb. ground beef
- 1/4 cup taco seasoning (or 1 packet)
- 10 oz diced tomatoes with chilies (Rotel)
- 1 can black beans, rinsed & drained
- 3/4 cup white long grain rice, rinsed & drained
- 2 cups beef broth
- 1 1/2 cups queso fresco, shredded quesadilla cheese shredded Mexican cheese blend
- Optional Toppings:
- Sour cream
- Diced avocado
- Sliced black olives
- Chopped cilantro
- Salsa
- Jalapeños
👩🍳 Directions
- 1
Cook diced onion in a large skillet over medium heat for 1-2 minutes.
- 2
Add ground beef, crumble, and cook until no longer pink.
- 3
Drain excess grease with a paper towel.
- 4
Stir in taco seasoning, Rotel, black beans, rice, and beef broth.
- 5
Bring to a low boil, then reduce heat to medium to simmer and cover.
- 6
Cook for 10 minutes, stir, then cook another 10 minutes. Uncover and stir. (If there is a little liquid left it will cook out as it sits on the stove for the next part)
- 7
Turn off heat, add 1/2 of the cheese, stir then top with cheese, and cover until melted if needed.
- 8
Add your favorite toppings and enjoy!
Ingredient Notes & Substitutions
Onion: Half a yellow onion, diced.
Ground beef: 1 pound, 80/20 for the best flavor.
Taco seasoning: 1/4 cup or one packet. McCormick, Old El Paso, or homemade blend.
Rotel: One 10-ounce can of diced tomatoes with chilies. Mild or original for everyday, Hot for spicier.
Black beans: One can, drained and rinsed. Pinto beans also work.
White long-grain rice: 3/4 cup, rinsed and drained. Do not use short-grain or brown rice.
Beef broth: 2 cups. Low-sodium for control over salt.
Cheese: 1.5 cups shredded queso quesadilla, shredded Mexican blend, or sharp cheddar. Fresh-shredded melts smoother than pre-shredded.
Optional toppings: Sour cream, diced avocado, sliced black olives, chopped cilantro, salsa, sliced jalapenos, lime wedges, hot sauce. Set them all out for a customizable spread.
How to Store, Reheat & Freeze
Store leftovers in an airtight container in the fridge for up to 4 days. The dish actually develops deeper flavor on day 2 as everything melds. Reheat in the microwave for 2 to 3 minutes per serving, or warm on the stove with a splash of water to loosen the rice.
To freeze, cool completely and portion into freezer-safe containers. Freezes for up to 2 months. Thaw overnight in the fridge and reheat with a splash of water. The rice may be slightly softer after freezing but still tastes great.
What to Serve With One Pan Mexican Skillet
Tortilla chips on the side are a must for scooping. Sour cream, guacamole, salsa, and pico de gallo all work as toppings or sides. A simple green salad with lime vinaigrette balances the richness. For a heartier meal, serve with warm flour or corn tortillas to make into burritos. For drinks, margaritas, Mexican lagers, sparkling water with lime, or horchata all pair beautifully. Make a Tex-Mex night with this as the main and chips, salsa, and queso as appetizers.
💡 Tips for Success
- Use 80/20 ground beef for the best flavor. Lean beef can be dry. Drain the grease after browning so the dish is not oily.
- Cook the onion for 1 to 2 minutes BEFORE adding the beef. Softened sweet onion blends into the dish better than crunchy raw bits.
- Brown the beef fully before adding the seasonings. Browning develops the Maillard reaction (the brown crust) which equals flavor.
- Rinse the rice in a fine-mesh sieve until the water runs clear. This removes excess starch and prevents the dish from getting gluey.
- Use long-grain white rice. Short-grain (sushi rice, Calrose) is too sticky. Brown rice needs different cook times. Stick with long-grain white for the best result.
- Bring everything to a low boil before reducing to a simmer. The hot start is what gets the rice cooking properly. Cold start can result in unevenly cooked rice.
- Cook covered for 20 minutes total (10 minutes, stir, 10 more minutes). Stir halfway through prevents the bottom from sticking but maintains the steamy environment that cooks the rice.
- Add cheese at the end and cover for a minute to let it melt. The residual heat is plenty to melt the cheese into that gooey beautiful layer.
❓ Frequently Asked Questions
Can I use ground turkey?
Yes. Ground turkey works great. Use 85/15 for the best texture. Add an extra splash of olive oil to compensate for the lower fat.
What is Rotel?
A canned mix of diced tomatoes and green chilies. Find it in the canned vegetable aisle. Mild, Original, and Hot are available depending on heat preference. Drained for this recipe.
Can I use brown rice?
Yes, but you will need to adjust. Brown rice takes about 40 to 45 minutes and needs more liquid (use 2.5 cups beef broth). Cover and simmer until tender.
Can I make this without rice?
Yes. Skip the rice and the extra cup of beef broth. Use the dish as a taco filling, burrito bowl, or nacho topping instead. About 5 to 6 minutes of total simmering after the broth goes in.
Can I add corn?
Absolutely. A can of drained corn or 1 cup of frozen corn stirred in with the broth adds great sweetness and color.
How spicy is this?
Mild as written. The Rotel and taco seasoning provide gentle warmth. For spicier, use chili-style Rotel (with extra jalapenos), add diced jalapenos, or sprinkle red pepper flakes.
How long do leftovers keep?
Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 2 to 3 minutes or on the stove with a splash of water to loosen the rice. The dish actually tastes great as leftovers.
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