One-Pan Mexican Ground Beef Skillet Recipe

This one-pan Mexican ground beef skillet has earned hundreds of five-star reviews and has become one of the most popular ground beef dinner recipes on the web.

Perfect for game day, busy weeknights, or meal prep, this Mexican Ground Beef Skillet cooks in one pan and is ready in about 30 minutes. It’s versatile and can be served with tortilla chips, wrapped in a burrito, built as a bowl, or enjoyed straight from the skillet. The dish is packed with vegetables, protein from ground beef and beans, and comforting seasoned rice, making it both satisfying and quick to prepare.

Ingredients You’ll Need

Below are the main ingredients for an easy, one-pan Mexican ground beef skillet. This list is flexible — swap proteins, beans, or rice to suit your taste or pantry.

• Olive oil: For sautéing the aromatics.
• Garlic: Fresh minced garlic adds depth—use more if you love garlic.
• Yellow onion: Adds sweetness and body when sautéed.
• Bell peppers: Any color works; diced peppers bring color, texture, and nutrition.
• Ground beef: I typically use 85% lean for flavor, but leaner beef or ground turkey works well.
• Taco seasoning: A pre-made or homemade taco seasoning blend provides the signature Mexican flavor.
• Tomato sauce: A small amount brightens the dish and helps form a sauce.
• Green chiles: Mild chopped green chiles add tang and a hint of heat. Swap in jalapeño for more spice.
• Black beans: Canned, drained, and rinsed for added fiber and protein; pinto beans can be used instead.
• Quick-cooking or instant rice: Critical for timing—use quick-cooking white or brown rice so everything finishes together.
• Beef broth: Liquid to cook the rice and bring flavor; adjust amount if using regular rice.
• Shredded cheese: Mexican blend or cheddar to finish the skillet.

How to Make Mexican Ground Beef Skillet

This recipe uses a single large skillet. The method is straightforward and designed for busy cooks who want flavorful results without extra pots to clean.

1. Sauté the aromatics: Heat olive oil over medium-high heat. Add garlic, diced onion, and bell peppers and sauté for 3–5 minutes until they begin to soften and are fragrant.
2. Brown the beef: Push the vegetables to one side of the skillet and add the ground beef. Cook, breaking it up with a spoon, until no pink remains (about 7–9 minutes). Combine the beef and vegetables together.
3. Season and simmer: Stir in taco seasoning, tomato sauce, and green chiles. Add drained black beans, quick-cooking rice, and beef broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 15–20 minutes until the rice is tender and most of the liquid is absorbed.
4. Finish with cheese: Sprinkle shredded cheese over the top and let it melt, either on the stovetop with the lid on or under a hot oven broiler for a few minutes if you want a bubbly top.
5. Serve: Spoon the skillet onto plates, serve with tortilla chips, or build tacos, burritos, or bowls.

Tips & Notes

• Skillet size: A 16-inch skillet works well for this quantity. If you use a smaller pan, make sure it’s deep enough to accommodate the rice and broth. A Dutch oven is a good alternative.
• Rice alternatives: Quick-cooking rice is recommended so the rice finishes with the rest of the ingredients. If you prefer regular rice, cook it separately and fold it in at the end, and reduce broth used in the skillet to prevent excess liquid.
• Draining beef: Draining excess fat is optional. If your ground beef is very fatty, drain a little to avoid a greasy skillet.
• Vegetarian option: Swap ground beef for plant-based ground or use extra beans and keep the same seasonings for a vegetarian version.

Serving Suggestions

This skillet is highly adaptable:

• Nachos: Spoon the skillet over tortilla chips and top with extra cheese and avocado for game-day nachos.
• Tacos: Use the mixture as a filling for small corn tortillas, top with cilantro, lime, and salsa.
• Bowls: Serve over greens or extra rice with avocado, fresh cilantro, and a squeeze of lime.
• Burritos: Use leftovers to fill burritos; they also freeze well for quick lunches.

Storage Directions

Fridge: Cool the skillet completely, then transfer to an airtight container. It will keep in the refrigerator for 3–5 days.

Freezer: Omit the cheese before freezing. Allow the skillet to cool, then place in a freezer-safe bag or container, remove excess air, and freeze for up to 3 months. Thaw in the refrigerator before reheating and add fresh cheese when warming.

FAQ

Nutrition (approximate per serving)

Calories: 379 kcal • Carbohydrates: 28 g • Protein: 27 g • Fat: 16 g • Fiber: 6 g • Sugar: 4 g

Nutrition values are estimates and should be used as a guideline.