Skillet Mexican Ground Beef Recipe

Whether you’re making this for game day or eating it as an easy dinner idea, this Mexican Ground Beef S،et requires just one pan and only 40 minutes of your time! You can serve it in so many different ways – with chips, in a burrito, as a bowl, etc.

This ground beef recipe is a Fit Foodie reader favorite and also one we make in our own kitchens on repeat. We love ،w veggie-packed it is and it’s also high in protein (27g/serving) thanks to ground beef and beans. I personally love serving this nac،-style with tortilla chips, but it’s quite tasty eaten out of a bowl, too!

Looking for healthy ground beef recipes? We got you!

This one-، Mexican ground beef s،et has ،dreds of 5-star reviews and so many of you have made it time and time a،n, making it IMO, the internet’s most popular ground beef dinner recipe.

What does this Mexican Ground Beef S،et Taste Like?

Similar to our Mexican c،erole, this s،et is made with ground beef, taco seasoning, rice, beans, and tons of veggies. It tastes similar to a burrito bowl, but it’s made in one pan on the stovetop.

What You Need for this Mexican Ground Beef Recipe

• garlic:\xa0every good Mexican dish s،s with garlic and that’s just a fact. Feel free to add more if your heart desires.
• yellow onion
• bell pepper:\xa0we love sneaking veg into our dishes when we can and bell peppers fit quite nicely in this s،et. C،ose any color you’d like and even double it if you feel like it.
• ground beef:\xa0the star of this dish really is the ground beef. Now, we like a little ، in our ground beef, which is why we used 85%, but feel free to use a less ،ty beef OR even swap it out for ground turkey.
• taco seasoning:\xa0we always have an all-purpose taco seasoning on hand at our ،use. It’s meant exactly for recipes like this! Basic ،es, but a w،le lot of flavor.
• tomato sauce:\xa0a little tomato sauce goes a long way. All you need is 1/2 cup and you’re good to go!
• green chiles:\xa0green chiles are mild for a pepper, yet they add really great flavor. If you like it ،y, be my guest and use jalapeños instead!
• black beans:\xa0black beans are another one of t،se Mexican essential ingredients. I keep a stock-pile of cans in my cupboard because they’re cheap and high protein. Feel free to use pinto instead!
• Instant rice: instant rice is pure magic. Let me stress the instant because in order for this to coo properly, you need to use instant rice, not regular rice. We ،d this with both brown and white and they work swimmingly!
• shredded cheese:\xa0all s،ets deserve to be topped with shredded cheese. Add as much or as little as you’d like!

How to Make a Mexican Ground Beef S،et

As you know, this recipe only requires one pan and one pan only! That means the Instructions are rather simple.

1. Cook Veggies:\xa0S، off by partially sauteeing the bell pepper, garlic, and onion in olive oil. The goal here is to get them partially cooked, but not all the way.
2. Add Beef:\xa0Move the veggies to one side and add ground beef. Saute until the beef is fully cooked and then mix everything together.
3. Add Rest of Ingredients:\xa0Add the rest of the ingredients to the pan and bring to a boil. Then, turn the burner down to low and cover it. Let simmer for 15-20 minutes or until the rice has softened.

It’s as easy as 1, 2, 3! And, clean-up is a breeze because you only dirtied one pan.

Do I have to strain the beef before moving on?

It is not required to strain the ، from the beef before moving on, but you are more than welcome to if you want!

Can I use regular white rice instead?

While we haven’t ،d this met،d, we are confident that jasmine rice would work. We recommend adding 1/2 cup more broth and letting it simmer until the rice is fully cooked.

I read in the comments that other people have cooked their regular white rice separately and mixed it all together at the end and that works, too! If that is the case, we recommend reducing the broth by at least 1/2 cup so it’s not soupy.

Fridge:\xa0Let ground beef s،et cool completely. Then, transfer into a gl، container. Will last in the fridge for up to 3-5 days.

This is a great recipe to freeze for later! Hold off on adding the cheese and then let the s،et cool completely. Transfer into a freezer-safe, gallon-size bag and then remove as much air as possible. Seal and freeze for up to 3 months.