Easy One Pot Beefy Tex-Mex Rice. Tex-Mex comfort food at its finest! You’re less than an hour away from enjoying this scrumptious One Pot Beefy Tex-Mex Rice dinner. Ground beef cooks with classic Tex-Mex veggies and easy minute rice before piles of shredded cheese get stirred in. Serve it up with sour cream and fresh cilantro and a side of tortilla chips, OR roll it into soft flour tortillas for instant burritos.
I am an absolute Tex-Mex fanatic! I have taco night on a regular basis (which translates to Doritos taco salads in our house), and nachos, quesadillas and burritos show up pretty often, too. When I want those Tex-Mex flavors that I love but also am craving comfort food, this One Pot Beefy Tex-Mex Rice hits the spot.
If you’re into food on the Internet, you’re probably no stranger to the concept of one-pot meals. Most of them use pasta, but I figured minute rice would work just as well. After a few attempts to get the perfect beef to rice to veggie ratios, I’ve landed on my favorite one-pot meal yet!
And of course, the final ingredient is CHEEEESE, so you know it’s gonna be good…
I generally don’t have homemade taco seasoning on hand. But if you do, go ahead and use an equal amount (a heaping tablespoon or so) of your favorite instead of the separate spices I’ve used. I’m sort of a huge wimp when it comes to spice, so my version is definitely mild. Feel free to adjust to your tastes–maybe add canned or fresh jalapenos, or just add some Tabasco to the finished product (or whatever other spicy things you love that I am clueless about!)
Personally, I love to eat my One Pot Beefy Tex-Mex Rice with crunchy tortilla chips. Also, a little sour cream complements the Tex-Mex flair, and a few cilantro leaves add a lovely pop of freshness. This makes a huge batch of beefy rice, but leftovers in the microwave taste almost the same as it did the first night… aka delicious!
Easy One Pot Beefy Tex-Mex Rice
- 1 pound ground beef
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon seasoned salt
- ¼ teaspoon black pepper
- 1 can black beans 15-ounce
- 1 can corn 15.25-ounce
- 1 can Rotel (or similar) 10-ounce
- 1 can chopped green chilies 4.5-ounce
- 1 can beef broth 15.5-ounce
- 1 ½ cup minute rice
- ¾ to 1 cup Mexican blend cheese shredded
- First, in a large, high-sided skillet, cook and brown the ground beef over medium-high heat.
- While your ground beef is cooking, drain and rinse the black beans very well and drain the corn, set both aside.
- Once the ground beef is fully cooked, drain off the fat.
- Return the pan to the heat, and add in all of the seasonings. Stir until combined.
- Add in all of the vegetables, the broth and the rice. Stir until well combined.
- Cover and cook over medium-high heat until it comes to a boil, 4-6 minutes, stirring occasionally.
- Reduce heat to medium and cook, covered, for about 15-18 minutes, occasionally stirring, until the rice is tender and most of the liquid is absorbed.
- Stir in the cheese, start with 1/2 cup and add to your preferences. Add and sprinkle the remaining cheese on top and melt.
- Serve immediately, with chips, tortillas, sour cream and/or cilantro as desired.
- Refrigerate leftovers for up to 5 days, and reheat in the microwave.