One-Pan Tex-Mex Ground Beef and Rice
This easy One-Pan Tex-Mex Ground Beef and Rice recipe delivers a flavorful and satisfying meal perfect for a weeknight dinner. Browned ground beef, rice, black beans, corn, and diced tomatoes are simmered in a savory broth, then topped with melty Colby Jack cheese and fresh cilantro.
Equipment
- Large, deep skillet or Dutch oven
- Fork
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 cup long-grain white rice uncooked
- 2 cups beef broth
- 1 diced tomatoes undrained
- 1 black beans drained and rinsed
- 1 cup frozen corn
- 1 tablespoon chili powder
- ½ teaspoon cumin
- Salt and freshly ground black pepper to taste
For Topping and Serving
- ½ cup shredded Colby Jack cheese for topping
- Fresh cilantro chopped, for garnish
- Optional: Hot sauce or sour cream for serving
Instructions
Cooking Step
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
- Add the ground beef and cook, breaking it up, until fully browned, then drain excess fat.
- Add onion to the skillet and cook until softened, then stir in minced garlic and cook for one minute until fragrant.
- Stir in uncooked rice, undrained diced tomatoes, beef broth, drained black beans, frozen corn, chili powder, cumin, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and liquid is absorbed.
- Remove from heat and let sit, covered, for 5 minutes to allow rice to steam and fluff.
- Fluff with a fork, sprinkle with Colby Jack cheese, and let it melt.
- Garnish with fresh cilantro and serve hot, with optional hot sauce or sour cream.
Notes
Avoid lifting the lid too often during simmering to ensure even cooking of the rice. For extra flavor, you can add a pinch of smoked paprika along with the chili powder and cumin, or a can of diced green chilies with the tomatoes. If you prefer a spicier dish, increase the amount of chili powder or add a dash of cayenne pepper. This dish can also be made with ground turkey for a leaner option. Store leftovers in an airtight container in the refrigerator for up to 3-4 days and reheat gently on the stovetop or in the microwave.