One Pot Cheesy Mexican Beef and Rice

I love one pot recipes. I want to be relaxing on the couch after dinner not doing endless dinner dishes.

This recipe is easy, hearty, and packed with flavor and texture from the taco-seasoned ground beef, sautéed onions, salsa, tomatoes, corn, rice, cilantro, and cheese. Comfort food at its finest.

It has all the ingredients you’d find in a burrito, minus the wrap, and made in a skillet. Anything with Mexican inspired flavors is a hit in our house.

You could incorporate black beans, top with avocado, guacamole, or sour cream. Get creative with your favorite Mexican ingredients.

I used no salt-added tomatoes, medium heat salsa, and medium reduced-sodium taco seasoning. Go as mild or hot as you like.

This was great the day I made it but the flavors married over time and the leftovers were great. They heated up beautifully in the days to follow.

One Pot Cheesy Mexican Beef and Rice

This one pot recipe is easy, hearty, comfort food and it’s packed with flavor and texture from the taco-seasoned ground beef, sautéed onions, salsa, tomatoes, corn, rice, cilantro, and cheese. It has all the ingredients you’d find in a burrito, minus the wrap, and made in a skillet. Get creative with your favorite Mexican ingredients. I used no salt-added tomatoes, medium heat salsa, and medium reduced-sodium taco seasoning. Use your favorites.

Did you make this recipe?

Ingredients:

  • 2 tablespoons olive oil
  • one pound ground beef (I used 85% lean)
  • one small/medium sweet Vidalia or yellow onion, peeled and diced small
  • one 1-ounce packet taco seasoning (I used medium, reduced sodium)
  • one 14.5 ounce can petite diced tomatoes (I used no salt-added)
  • 3/4 cup red salsa (I used medium Herdez)
  • 3/4 cup water
  • 3/4 cup long-grain rice, uncooked (I used white)
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 3/4 cup corn (I used frozen, straight from freezer)
  • 1 1/2 to 2 cups finely shredded Mexican cheese blend (or your favorite cheese blend)
  • 3 to 4 tablespoons fresh cilantro, finely chopped
  • avocado, guacamole, sour cream, etc. for garnishing, optional

Directions:

  1. To a large skillet, add the olive oil, ground beef, onion, and heat over medium-high heat to cook. Break up the beef as it cooks and stir onions intermittently to ensure even cooking.
  2. After beef has cooked through and onions are tender, evenly sprinkle the taco seasoning, add the tomatoes, salsa, water, rice, black pepper, and stir to combine.
  3. Turn the heat to medium, cover, and allow mixture to simmer for about 25 to 30 minutes or until rice is tender and cooked through. Resist the temptation to lift the lid and stir often. Just let it simmer for at least 20 minutes before doing a quick lid lift to check and also do a quick stir at that point. Re-cover and allow to simmer until rice is done.
  4. Add the corn and stir to combine.
  5. Evenly sprinkle with the cheese, cover, and allow cheese to melt and corn to warm through, about 2 minutes.
  6. Evenly sprinkle with cilantro, any optional garnishes, and serve immediately. Extra will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.
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