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Mexican Beef and Rice Dinner recipe

Skillet dinners, like this tasty one, arequick and easy, making them ideal supper fare for those busier-than-usualdays when you’re running short on both time and energy.

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Mexican Beef andRice Dinner

1 pound ground beef1 teaspoon chili powder1 teaspoon kosher or sea saltFreshly ground black pepper to taste1/2 teaspoon garlic powder1/4 teaspoon dried oregano leaves1/4 teaspoon ground cumin1 (14-ounce) can diced tomatoes1 (8-ounce) can tomato sauce2 cups water1 teaspoon beef base or bouillon granules*1 (10-ounce) package frozen corn niblets1 cup long-grain rice, uncookedShredded cheddar cheese for garnish (optional)

  • Cook ground beef in a large skillet overmedium-high heat; drain excess fat.
  • Add chili powder, salt, pepper, garlicpowder, oregano leaves and cumin to skillet; cook, stirring constantlyfor 1 minute.
  • Add remaining ingredients, except forrice; bring to a boil, add rice and stir to combine; cover andreduce heat; simmer for 20 minutes, without lifting lid or stirring.
  • Remove from heat, gently stir to fluff.
  • Serve garnished with shredded cheddarcheese, if desired.

    Make 6 servings.

    *I prefer and use Redi-Base soup basesavailable at

    Nutritional Information Per Serving (1/6of recipe; does not include cheese garnish): 358.1 calories;35% calories from fat; 13.8g total fat; 52.2mg cholesterol; 675.7mgsodium; 622.7mg potassium; 40.6g carbohydrates; 3.0g fiber; 5.1gsugar; 37.6g net carbs; 19.0g protein.

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  • Comments

    1 Comment


    Hi, I tried the recipe with ground beef and found the result a little bland. I think doubling up on the chilli and cumin would give it some punch. I had some left overs and mixed some salsa with it which worked well. Mom saw that I had made this for myself and was instantly insanely jealous. Making it for dinner with her tonight. Will have to let you know how she enjoys it. ??

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