Skillet Mexican Beef and Rice
This cheesy Tex-Mex ground beef and rice skillet is an easy one-pot dinner loaded with bold flavor. Made with seasoned ground beef, Rotel tomatoes, black beans, bacon, and melted cheese, this hearty hot dish is perfect for a filling weeknight meal or potluck favorite.
Servings: 8 servings
Calories: 450kcal
Ingredients
- 1½ cups uncooked white basmati rice or any white rice
- 1 lb. ground beef
- 1 yellow onion chopped
- 1 green bell pepper chopped
- 1 tsp salt
- ½ tsp ground black pepper
- 20 oz. Rotel tomatoes
- 1 cup black beans drained and rinsed
- 2 cups shredded Colby Jack cheese
- 4 slices cooked bacon chopped
- Sliced jalapeños optional, for topping
Instructions
- Prep the rice and bacon according to the package directions. Set aside.
- In a large ovenproof skillet, cook the ground beef, chopped onion, and bell pepper over medium heat until the beef is browned. Drain grease if needed.
- Season with salt and pepper. Stir in the Rotel tomatoes, black beans, and cooked rice. Mix until fully combined. Top the skillet mixture with shredded cheese and cooked bacon.
- Cover and bake at 400°F for 25–30 minutes, or until the cheese is melted and the center is hot. Remove from oven, add sliced jalapeños on top if desired, and serve hot.
Notes
Serve with typical Mexican recipe toppings like salsa, sour cream, black olives, pico, and gauc.
Nutrition
Serving: 1cup | Calories: 450kcal