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Mexican Rice Skillet

I love to cook, but I'm kind of a lazy cook.

I want my meals to be healthy, made with simple ingredients, to be macro-friendly for my goals, but I also don't want to spend a lot of time in the kitchen.

So when I came across this recipe I knew it would be a family-favorite and I just had to share it with you!

I've made a few tweaks of my own to up the protein and flavor.

Make sure you are using a skillet with a tight fitting lid that doesn't allow any steam out.

The key to cooking rice is steam. Sometimes skillet lids come with a hole in them to release excess steam. But with rice, you really need to lock the steam inside in order to cook it properly.

If you need a skillet with a tight lid, try this heavy duty pan set.

One-Pan Mexican Casserole

Serves 6

Per serving: Calories= 425, Protein= 29g, Fat= 19g, Carbs= 31g


1 pound ground beef

1/2 onion, diced

1/2 tsp salt

1/2 tsp pepper

1 Tbsp chili powder

1 Tbsp cumin

1/4 tsp garlic powder

1/4 tsp onion powder

1/2 cup salsa

1 cup beef broth

1/2 cup canned black beans (drained, rinsed)

1 cup rice

1 cup shredded cheese

Optional toppings: sour cream, guacamole, diced tomato, cilantro, shredded lettuce, jalapeños


1) Brown the ground beef and sauté the onion in a large nonstick skillet over medium-high heat.

2) Season the meat with salt, pepper, cumin, garlic powder, and onion powder.

3) Add to the meat the salsa, broth, beans and rice and stir to combine. Bring mixture to a simmer. Cover and reduce heat to low and allow to cook for 20 minutes.

4) Remove the cover and sprinkle the cheese on top and allow to melt through.

5) Enjoy with desired toppings!


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