One-Pan Tex-Mex Beef, Rice, and Bean Skillet Dinner

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Quick Ingredients

• 1 tbsp neutral oil (canola or avocado)
• 1 small yellow onion, diced (about 1 cup)
• 1 red bell pepper, diced (about 1 cup)
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1 1/2 cups long-grain white rice, rinsed and drained
• 2 1/4 cups low-sodium beef broth (or chicken broth)
• 1 tbsp chili powder
• 1 1/2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup corn kernels (frozen or canned, drained)
• 2 cups pre-cooked ground beef (about 12 oz cooked), crumbled
• 1/2 cup salsa (medium or mild)
• 1 cup shredded cheddar or Monterey Jack
• 1 tbsp lime juice
• 2 tbsp chopped cilantro (optional)

Do This

• 1. Sauté onion and bell pepper in oil (medium heat) for 4 minutes; add garlic for 30 seconds.
• 2. Stir in tomato paste and rice; toast 2 minutes.
• 3. Add broth + spices; bring to a boil, then cover and simmer on low for 15 minutes.
• 4. Add beans, corn, cooked ground beef, and salsa; cover and cook 5 minutes.
• 5. Turn off heat; rest covered 5 minutes, then fluff.
• 6. Top with cheese; cover 2 minutes to melt.
• 7. Finish with lime juice and cilantro; serve hot.

---

Why You’ll Love This Recipe

• True one-pan comfort: rice, beans, corn, and beef cook together for easy cleanup.
• Big Tex-Mex flavor with pantry-friendly spices and salsa.
• Perfect for using up pre-cooked ground beef (meal prep friendly).
• Customizable: make it spicier, cheesier, or load it with toppings.

Grocery List

• Produce: 1 small yellow onion, 1 red bell pepper, 3 cloves garlic, 1 lime, cilantro (optional)
• Dairy: 1 cup shredded cheddar or Monterey Jack
• Pantry: neutral oil, tomato paste, long-grain white rice, low-sodium beef broth, chili powder, ground cumin, smoked paprika, kosher salt, dried oregano, black pepper, 1 (15 oz) can black beans, corn kernels (frozen or canned), salsa
• Meat: pre-cooked ground beef (about 12 oz cooked; roughly 2 cups crumbled)

Full Ingredients

Main Ingredients

• 1 tbsp neutral oil (canola, avocado, or vegetable)
• 1 small yellow onion, diced (about 1 cup)
• 1 red bell pepper, diced (about 1 cup)
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1 1/2 cups long-grain white rice, rinsed and well-drained
• 2 1/4 cups low-sodium beef broth (or chicken broth)
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup corn kernels (frozen, thawed; or canned, drained)
• 2 cups pre-cooked ground beef (about 12 oz cooked), crumbled
• 1/2 cup salsa (mild, medium, or hot)

Spice Blend

• 1 tbsp chili powder
• 1 1/2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp dried oregano
• 1/4 tsp black pepper

Finishing Touches (Recommended)

• 1 cup shredded cheddar or Monterey Jack cheese
• 1 tbsp fresh lime juice (about 1/2 lime)
• 2 tbsp chopped cilantro (optional)

Optional Toppings for Serving

• Sour cream or plain Greek yogurt
• Pickled jalapeños
• Diced avocado
• Extra salsa or hot sauce
• Sliced green onions

Step-by-Step Instructions

Step 1: Prep your quick-add ingredients

Dice the onion and bell pepper, mince the garlic, rinse and drain the black beans, and measure out your spices. Rinse the rice under cool water until the water runs mostly clear, then drain well. This helps keep the finished skillet rice fluffy instead of gummy.

Step 2: Sauté the aromatics

Place a large, deep skillet with a tight-fitting lid (12-inch is ideal) over medium heat. Add 1 tbsp neutral oil. Once shimmering, add the diced onion and bell pepper.

Cook for 4 minutes, stirring occasionally, until the onion softens and starts to turn translucent. Add the minced garlic and cook for 30 seconds, stirring constantly so it doesn’t scorch.

Step 3: Toast the tomato paste and rice

Add 1 tbsp tomato paste to the skillet and stir for about 30 seconds to deepen its flavor.

Add the rinsed, drained rice and stir to coat it in the oil and tomato paste. Cook, stirring frequently, for 2 minutes. You’re looking for the rice to smell lightly nutty and look a little glossy.

Step 4: Add broth and spices, then simmer covered

Pour in 2 1/4 cups broth and stir well, scraping the bottom of the skillet to release any flavorful bits.

Stir in the spice blend: 1 tbsp chili powder, 1 1/2 tsp cumin, 1 tsp smoked paprika, 1 tsp kosher salt, 1/2 tsp oregano, and 1/4 tsp black pepper.

Increase heat to high and bring the mixture to a boil. Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes. Avoid lifting the lid during this time so the rice steams properly.

Step 5: Add beans, corn, beef, and salsa to warm through

After 15 minutes, quickly lift the lid and scatter in the black beans, corn, and pre-cooked ground beef. Spoon the salsa over the top.

Stir gently just to combine (try not to mash the beans), then cover again and cook on low for 5 minutes, until everything is hot and the rice is tender.

Step 6: Rest, fluff, and melt the cheese

Turn off the heat and keep the skillet covered for 5 minutes. This resting step finishes the rice and helps any excess moisture redistribute.

Uncover and fluff with a fork. Sprinkle 1 cup shredded cheese evenly over the top, then cover for 2 minutes to melt.

Step 7: Brighten and serve

Drizzle in 1 tbsp lime juice and gently fold it through. Finish with chopped cilantro if you like.

Spoon into bowls and serve hot. If you want a heartier “taco bowl” vibe, add sour cream, avocado, jalapeños, or extra salsa at the table.

Pro Tips

• Use a skillet with a good lid: Rice needs steady steam. If your lid is loose, place a piece of foil under it to help seal.
• Rinse the rice: This removes excess starch and helps the grains stay separated.
• Keep the simmer gentle: After it boils, turn the heat down to low. Too much heat can scorch the bottom before the rice is tender.
• Pre-cooked beef goes in late: Adding it after the rice cooks prevents it from drying out and keeps the texture meaty.
• Adjust moisture if needed: If the rice is still firm after Step 5, add 2–3 tbsp broth or water, cover, and cook 3 more minutes.

Variations

• Spicy chipotle version: Replace the salsa with 1/2 cup chipotle salsa or stir in 1 tbsp adobo sauce (from canned chipotles) with the broth.
• Chicken or turkey swap: Use 2 cups pre-cooked shredded chicken or cooked ground turkey instead of ground beef.
• Veggie-friendly option: Skip the beef, use vegetable broth, and add 1 extra cup beans or a diced zucchini added with the onion and pepper.

Storage & Make-Ahead

Cool leftovers to room temperature within 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat in the microwave covered, or in a skillet over medium-low heat with a splash of broth or water (1–2 tbsp) to loosen it.

Make-ahead tip: Dice the onion and pepper, mince the garlic, and mix the spice blend up to 3 days in advance. This turns dinner into a quick dump-and-simmer situation.

Nutrition (per serving)

Approximate, based on 4 servings: 650 calories, 34 g protein, 78 g carbs, 22 g fat, 11 g fiber, 1150 mg sodium.