One-Pan Mexican Skillet Dinner Recipe

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: Mexican


This is a delicious Tex-Mex style dinner that is all cooked in one pan in 30 minutes. Quick and easy to make, quick and easy to clean up. You need to try this one!


Units Scale
  • 1 Tbsp. vegetable oil
  • 1 small onion, chopped
  • 1 lb. lean ground beef
  • 2 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1 cup uncooked long grain white rice
  • 1 (15 oz.) can diced tomatoes
  • 1 (14.5 oz.) can black beans
  • 1 cup low-sodium chicken or beef stock
  • 1 cup shredded cheddar cheese
  • 1 large tomato, chopped
  • 1 green onion, chopped
  • Sour cream or Greek yogurt (optional)


  1. In a deep large skillet heat the oil over medium heat. Add the onion and cook for 1 minute.
  2. Add the beef, chili powder, garlic powder, and salt.
  3. Stir and break up the meat. Cook, stirring occasionally,  until browned, 6-7 minutes.
  4. Add the rice, canned diced tomatoes, black beans, and stock. Stir.
  5. Increase heat to high and bring to a boil. Reduce to a simmer and cover (if your skillet doesn’t have a lid, use a double layer of aluminum foil or a large cookie sheet).
  6. Cook until liquid is absorbed and rice is tender, about 20 minutes.
  7. Stir. Sprinkled with cheddar cheese.
  8. Put the lid back on to melt cheese. Remove from heat and top with the diced fresh tomato and green onion.
  9. Serve with sour cream or Greek yogurt.

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