Connected through cooking: Mexican Beef and Rice Skillet

Chris Zapalowski shows us a delicious recipe for a Mexican Beef and Rice Skillet.

Mexican Beef and Rice Skillet

(Yield: 6 to 8 servings)

Mexican Beef


  • 1 pound lean ground beef
  • 1 sweet onion, diced
  • 2 garlic cloves, minced
  • 3 tablespoons taco seasoning
  • 1 cup rice
  • 1 cup vegetable or chicken broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (10-ounce) can Ro*Tel Mild Diced Tomatoes and Green Chilies
  • 1 cup canned corn kernels, drained
  • Kosher salt and black pepper, to taste
  • 1 ½ cups shredded cheddar cheese
  • ½ cup shredded pepper jack cheese
  • 1 large tomato, diced
  • 1 lime, juiced


  1. Heat a large skillet over medium heat. Add ground beef and cook, crumbling, 3 to 5 minutes, or until beef is browned. Add onion, garlic and taco seasoning and cook 2-3 minutes. Drain any excess fat.
  2. Stir in rice, broth, black beans, Ro*Tel and corn. Season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 17-20 minutes.
  3. Sprinkle with cheese, cover again over low heat until cheese is melted, about 2 minutes. Garnish with tomatoes and lime juice.

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This post is sponsored by Spire.

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