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Say goodbye to stressful weeknight dinners with this Mexican Beef and Rice Skillet recipe. Packed with Mexican-inspired flavors and wholesome ingredients, this one-skillet meal is offers a quick and flavorful solution to the weeknight dinner dilemma without sacrificing on taste or nutrition.
Why You’ll Love This Mexican Beef and Rice Skillet
This recipe checks a lot of boxes. Here’s why our family loves it, and why I think yours will, too!
- Quick and easy: With a cooking time of 30 minutes or less, this recipe is perfect for hectic weeknights when time is of the essence.
- One-Skillet: No need for multiple pots and pans with this convenient one-skillet meal, minimizing cleanup and simplifying your cooking process.
- Family-friendly: Packed with savory Mexican-inspired spices and wholesome ingredients, this dish is sure to please.
- Versatile: Easily adapt the recipe to suit your family’s preferences by swapping ingredients or adjusting spice levels to taste.
- Balanced and Nutritious: Packed with lean protein, fiber-rich beans, and nutritious sweet potatoes, this meal is a winner.
Recipe Ingredients and Substitutions
Here’s what you’ll need to make this Chipotle Chicken Chili recipe:
- Avocado oil—Adds a healthy fat and mild flavor to the dish, but feel free to use canola, grapeseed or any oil with a high smoke point.
- Ground beef—Provides protein and richness to the skillet Mexican beef and rice. I use a 93% lean ground beef, but you can use the beef of your choice. Alternatively, use ground turkey or chicken for an even leaner option.
- Onion—Adds aromatic flavor and texture to the dish. Omit if you have kiddos who aren’t fans of onion, or use 2 teaspoons of onion powder.
- Minced garlic cloves—Infuses savory depth into the skillet.
- Mexican seasonings—Cumin, oregano, and chipotle chili powder bring Mexican-inspired flavors to the dish.
- Frozen diced sweet potatoes—Adds sweetness and a hearty texture to the skillet, and can be swapped for frozen diced butternut squash or frozen diced white potatoes.
- Fire-roasted tomatoes—Provides a rich, smoky flavor to the dish.
- Black beans—Adds protein and fiber to the skillet.
- Pre-cooked, leftover, or parboiled rice—A versatile base that absorbs the flavors of the dish.
- Shredded cheese (such as cheddar or Mexican blend)—Adds creaminess and richness to the skillet.
- Salt and pepper—To taste.
A Note on Spice Levels
This dish is not overly spicy, in my opinion, but spice is very subjective and everyone’s palate is different. To make this dish more palatable for children or those with a low spice tolerance, simply eliminate or reduce the amount of chipotle chili power in the recipe. You can also add a dollop of sour cream or Greek yogurt on the side to help temper the heat for sensitive palates.
Make Ahead, Meal Prep + Storage
This Mexican Beef and Rice Skillet can be made in advance. Prepare the recipe as directed and store in an airtight container in the refrigerator for 4-5 days. Simply reheat on the stovetop or in the microwave for a quick and convenient meal.
For a perfect meal prep recipe: divide the cooked skillet recipe into individual meal containers and store in the fridge for easy grab-and-go meals throughout the week, or for an easy pre-made dinner for busy evenings.
This recipe can also be frozen. Let the dish cool completely and freeze individual portions in freezer-friendly containers or freezer-safe bags for up to 3 months. Let the dish thaw in the refrigerator overnight and gently reheat in the microwave.
Looking For More 30-Minute Meals?
Mexican Beef and Rice Skillet Toppings
Enhance the flavor of this recipe with a range of garnishes. These delicious ideas range from crunchy to creamy and cater to every palate. Get creative!
- Chips – Tortilla chips, corn chips or crunchy tri-colored tortilla strips
- Avocado – Slice it, dice it or add a big ol’ scoop of guacamole
- Cheese – Shredded cheddar, pepper jack, feta, cotija or queso fresco
- Sour cream – Low-fat, full-fat or even Greek yogurt
- Pickled vegetables – Pickled peppers, pickled red onions
- Fresh vegetables – Radish, fresh onion, jalapenos, scallions or spring onions
- Herbs – Chives or fresh cilantro
- Lime Juice – Serve with a wedge of lime
- Salsa or hot sauce
Mexican Beef and Rice Skillet FAQs
Can I use fresh sweet potatoes instead of frozen?
Yes, but keep in mind your cook time may extend beyond 30 minutes. To use fresh sweet potatoes, peel and dice into small cubes and sauté with the onions until tender before adding the remaining ingredients.
What type of rice works well for this recipe?
Any quick cooking rice, or even pre-cooked or leftover rice, works well in this recipe. We have used Seeds of Change brand’s pre-cooked quinoa and brown rice mix and it’s absolutely delicious. It also significantly cuts down on prep time.
Can I make this recipe vegetarian or vegan?
Absolutely! This recipe is an easy one to adapt for a meal-free version. Simply swap out the beef for plant-based protein. I highly recommend adding an extra can of beans and some extra vegetables, such as zucchini and corn, to bulk up the Mexican Beef and Rice Skillet.
Mexican Beef and Rice Skillet
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Ingredients
- 1 tablespoon avocado oil
- 1 pound ground beef 93/7
- 1 medium onion diced
- 3 garlic cloves minced
- 1 teaspoon cumin
- ½ teaspoon chipotle chili powder
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- 10- ounce bag frozen diced sweet potatoes thawed
- 2 14.5- ounce cans fire-roasted tomatoes
- 2 14.5- ounce cans black beans rinsed and drained
- 2 cups pre-cooked leftover, or parboiled rice
- 8 ounces shredded cheese such as cheddar or Mexican blend
- Black pepper to taste
Instructions
- In a large, oven-safe skillet, heat avocado oil over medium-high heat. Add the ground beef and diced onion and cook until the beef is browned and onions are translucent. Reduce the heat to medium. Add the minced garlic and sauté until aromatic, about 30 seconds.
- Stir in the seasonings, and then add the thawed sweet potatoes, fire-roasted tomatoes and black beans. Cover and simmer for about 5 minutes.
- Add the cooked rice and cook, covered, for 5 minutes more.
- Turn the oven to broil. Add the shredded cheese and place under the broiler for 1-2 minutes until the cheese is melted and bubbling, careful not to burn.
- Garnish, serve and enjoy!
