Description
A quick and hearty one-pan Tex-Mex dinner made with ground beef, beans, corn, salsa, and rice, topped with gooey melted cheese. Perfect for busy weeknights, this skillet delivers bold, family-friendly flavors in under 30 minutes with minimal cleanup.
Ingredients
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1 lb (450 g) lean ground beef
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½ medium onion, diced
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3 tbsp taco seasoning
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½ cup (120 ml) salsa, smooth-style
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1 can (15 oz / 425 g) black beans, drained and rinsed
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1 can (15 oz / 425 g) sweet corn, not drained
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1 can (10 oz / 285 g) diced tomatoes with green chiles, not drained
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1 bag (8.5 oz / 240 g) microwave-ready Mexican-style rice, cooked
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4 oz (115 g) Colby Jack cheese, freshly shredded
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Optional garnishes: chopped cilantro, sliced avocado, sour cream, crushed tortilla chips
Instructions
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Preheat oven to Broil, positioning the rack in the middle.
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Heat a large oven-proof skillet over medium heat and lightly spray with avocado or olive oil.
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Add ground beef and onion. Cook 8–10 minutes, stirring, until beef is browned and onion soft.
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Stir in taco seasoning and salsa until beef is coated.
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Add beans, corn (with liquid), and tomatoes (with liquid). Stir and simmer 5–6 minutes until slightly reduced.
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Mix in cooked rice until evenly combined.
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Sprinkle cheese on top and broil for 1 minute, just until bubbly and golden.
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Remove carefully, garnish as desired, and serve hot.
Notes
Watch the cheese under the broiler—it can burn quickly.
Swap beef for turkey, chicken, or plant-based protein if desired.
If using plain rice, add cumin and chili powder for extra flavor.
Leftovers reheat well and taste even better the next day.
Freeze portions up to 2 months for easy meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet, Broiler
- Cuisine: Tex-Mex