This One-Pan Tex-Mex Ground Beef Skillet is my go-to answer for those busy weeknights when I need dinner on the table fast. It comes together in about 30 minutes in a single skillet, so cleanup is a breeze. Even better, it’s made with affordable, everyday ingredients like ground beef, rice, corn, and beans, most of which you probably already have on hand. So whether you’re feeding hungry kids after a long day or meal-prepping for the week, this dish delivers big flavor on a budget. It’s hearty, family-friendly, and endlessly customizable. Let me show you how I make it.
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Why You’ll Love This Tex-Mex Ground Beef Skillet
First, it’s incredibly quick, since the whole meal is ready in about 30 minutes. Next, it’s easy on your wallet, because it uses simple, affordable pantry staples. Plus, it’s a true one-pan meal, so you won’t be left with a sink full of dishes. And of course, it feeds a crowd, making around eight servings with great leftovers. Best of all, it’s endlessly adaptable to whatever you have on hand. In short, it’s the kind of reliable, no-fuss dinner you’ll come back to again and again.
A Budget-Friendly One-Skillet Meal
What I love most about this recipe is how much it delivers for so little effort. Because everything cooks together in one skillet, the flavors meld beautifully while you barely lift a finger. Meanwhile, the combination of beef, rice, and beans makes it filling enough to satisfy the whole family. As a bonus, it uses inexpensive ingredients, so it’s perfect for stretching your grocery budget. So instead of reaching for takeout on a hectic night, you can have a hearty homemade dinner in half an hour. In other words, it’s weeknight cooking at its easiest.
Ingredients You’ll Need
Here’s everything that goes into this skillet, measured in US standard amounts. This recipe serves 8.
| Component | Ingredient | Amount |
|---|---|---|
| Main | Ground beef | 1 1/2 lb |
| Main | Cooked brown or white rice (day-old works best) | 1 1/2 cups |
| Main | Frozen corn | 1 cup |
| Main | Rotel, drained | 1 (15 oz) can |
| Main | Canned black beans, drained and rinsed | 1/2 cup |
| Main | Green onion, chopped (plus 2 Tbsp to top) | 1/2 cup |
| Main | Sharp cheddar cheese, shredded | 1/2 cup |
| Seasoning | Mrs. Dash seasoning | 2 Tablespoons |
| Seasoning | Chili powder | 1 1/4 teaspoons |
| Seasoning | Onion powder | 1 teaspoon |
| Seasoning | Garlic powder | 1 teaspoon |
About That Homemade Taco Seasoning
Let me clear up something that trips a lot of people up. In this recipe, the Mrs. Dash, chili powder, onion powder, and garlic powder together make up the homemade low-sodium taco seasoning. So you’re not adding a separate store-bought packet on top of those; those four ingredients are the seasoning. Because it’s homemade, you get all that bold Tex-Mex flavor with far less sodium. Of course, if you’re short on time, you can use a store-bought taco seasoning packet instead, though it will change the flavor and salt level.
How to Make One-Pan Tex-Mex Ground Beef Skillet
The process comes together in a few simple steps, all in one pan. Read through once, and then let’s get cooking.
Step 1: Brown the Beef
First, brown the ground beef in a skillet over medium heat until it’s fully cooked. Then drain out all of the fat, which keeps the dish from turning greasy. After that, your beef is ready for seasoning. If you’re using lean beef or turkey, you may have little to drain.
Step 2: Add the Seasonings and Veggies
Next, sprinkle in all of the seasonings and stir to coat the beef evenly. Then add the corn, drained Rotel, and green onion, mixing everything together. After that, let it cook for about 5 minutes so the flavors start to meld. Because draining the Rotel first prevents a watery skillet, don’t skip that step.
Step 3: Fold in the Rice and Beans
Now, add the cooked rice and gently fold it into the mixture. Then add the drained and rinsed black beans, stirring until everything is well combined. After that, cook for another 5 minutes or so, until it’s all heated through. Finally, turn off the heat and get ready to finish.
Step 4: Top and Serve
Finally, top the skillet with the shredded cheddar and the reserved green onions. Then let the residual heat melt the cheese into gooey perfection. After that, spoon it into bowls and serve warm. I love serving mine with tortilla chips, guacamole, and a dollop of sour cream.
My Top Tip: Use Day-Old Rice
If there’s one trick that makes this dish shine, it’s using pre-cooked rice, ideally made the day before and refrigerated. Because cold, day-old rice is drier and firmer, it folds into the skillet without turning mushy or clumpy. So this recipe is a fantastic way to use up leftover rice from another meal. Just be sure your rice is already fully cooked before it goes in, since it won’t cook through in the skillet. As a result, you’ll get perfectly textured, fluffy bites every time.
Easy Swaps and Variations
One of the best things about this recipe is how forgiving it is. Here are my favorite ways to switch it up:
- Change the protein. Use ground turkey, chicken, or even venison in place of beef.
- Swap the beans. Red beans or pinto beans work great, or leave them out entirely.
- Adjust the tomatoes. Use regular canned tomatoes if you don’t have Rotel.
- Add more veggies. Sautéed bell peppers and onions are a delicious addition.
Serving, Storing, and Freezing
This skillet is as practical as it is tasty. For serving, it’s wonderful on its own or scooped up with tortilla chips, wrapped into burritos, or topped with avocado. As for leftovers, they taste even better the next day, so store them in an airtight container in the fridge. Even better, this dish freezes well, which makes it perfect for meal prep. So make a big batch, freeze some for later, and you’ll have a quick homemade dinner ready whenever you need it.
Key Takeaways
- This One-Pan Tex-Mex Ground Beef Skillet is a hearty 30-minute dinner made in one pan.
- The Mrs. Dash, chili, onion, and garlic powders together are the homemade taco seasoning.
- Use pre-cooked, day-old rice so it folds in without getting mushy.
- Drain the Rotel and rinse the beans to avoid a watery skillet.
- Swap the protein or beans to taste, and freeze leftovers for later.
Final Thoughts
At the end of the day, this skillet proves that a satisfying, budget-friendly dinner doesn’t have to be complicated. With one pan, thirty minutes, and a handful of simple ingredients, you get a hearty Tex-Mex meal the whole family will love. So the next time you’re staring down a busy weeknight, give this recipe a try and let one skillet do all the work.
Now I’d love to hear from you! Did you make this One-Pan Tex-Mex Ground Beef Skillet, and what protein or toppings did you use? Leave a comment below, drop a star rating, and share your favorite swap so other readers can try it too.
One-Pan Tex-Mex Ground Beef Skillet
Ingredients
- 1 ½ lb ground beef
- 1 ½ cups cooked brown or white rice day-old works best
- 1 cup frozen corn
- 1 15 oz can Rotel, drained
- ½ cup canned black beans drained and rinsed
- ½ cup chopped green onion plus 2 tablespoons to top
- ½ cup shredded sharp cheddar cheese
- 2 tablespoons Mrs. Dash seasoning
- 1 ¼ teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Instructions
- Brown the ground beef in a skillet over medium heat. Drain out all of the fat.
- Sprinkle in all of the seasonings and stir to coat.
- Add the corn, drained Rotel, and green onion, then mix the ingredients. Cook for 5 minutes.
- Add the cooked rice and fold it into the mixture. Add the black beans and stir until well combined.
- Cook for 5 minutes or so, then turn off the heat and top with the cheddar cheese and reserved green onions.
- Serve and enjoy.