This Beef Burrito Skillet brings all the hearty goodness of a burrito into one easy pan. It’s a cozy, satisfying meal with seasoned ground beef, rice, beans, corn, and melted cheese. You’ll love this 30-minute one-pan wonder for busy weeknights.
Craving a delicious Beef Burrito Skillet? You've come to the right spot! From Dinner Ideas favorites to amazing Burgers recipes, there's something here for everyone.
Why You’ll Love This Beef Burrito Skillet
- One-pan wonder: Everything cooks together for easy cleanup.
- Versatile & forgiving: Swap beans or adjust heat to your taste.
- Quick weeknight meal: Ready in about 30 minutes from start to finish.
- Family-friendly favorite: Cheesy, savory, and packed with familiar Tex-Mex flavors.
Ingredients & Tools
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 lb ground beef (80/20 works great)
- 3 cloves garlic, minced
- 1 packet taco seasoning (or 2 tbsp homemade blend)
- 1 cup long-grain white rice, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
- 2 cups beef or chicken broth
- 1 cup shredded cheddar or Mexican blend cheese
- 2 tbsp fresh cilantro, chopped (optional)
- To serve: sour cream, sliced jalapeños, avocado
Tools: 1 large oven-safe skillet (at least 12 inches), wooden spoon, measuring cups/spoons
Notes: Using quality taco seasoning and a good broth really makes a difference here—they build the base flavor that infuses the rice and beef. And don’t skip rinsing the rice; it keeps the skillet from getting too starchy.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 28 g |
| Fat: | 22 g |
| Carbs: | 52 g |
| Fiber: | 6 g |
Serves: 6 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Choose the right skillet. A large, oven-safe skillet is key here—you’ll start on the stovetop and finish under the broiler for that golden, bubbly cheese. If you don’t have one, transfer everything to a baking dish before adding cheese.
- Rinse your rice. This removes excess starch and keeps the skillet from turning gummy. Just run cold water over the rice in a fine-mesh strainer until the water runs clear.
- Customize your heat level. If you like it mild, use plain diced tomatoes. For more kick, use tomatoes with green chilies or add a diced jalapeño when cooking the onion.
- Don’t skip the broth. Using broth instead of water adds so much depth to the rice and beef. Beef broth gives a richer flavor, but chicken broth works beautifully too.
How to Make Beef Burrito Skillet
Step 1: Heat the olive oil in your large skillet over medium-high heat. Add the diced onion and cook for about 3–4 minutes, until it starts to soften and turn translucent. You’ll notice a sweet aroma—that’s when you know it’s ready for the beef.
Step 2: Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until it’s nicely browned, about 5–6 minutes. If there’s excess grease, you can drain it off, but a little adds flavor. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Sprinkle the taco seasoning over the beef and onion mixture, stirring to coat everything evenly. This is where the magic starts—the spices will toast slightly and smell incredible. Now, add the rinsed rice, stirring to combine and toast for about a minute.
Step 4: Pour in the black beans, corn, and diced tomatoes with green chilies. Give everything a good stir, then pour in the broth. Bring the mixture to a simmer—you’ll see little bubbles around the edges. Once it’s bubbling, reduce the heat to low, cover the skillet, and let it cook for 15–18 minutes.
Step 5: After 15 minutes, check the rice. It should be tender and have absorbed most of the liquid. If it’s still a bit firm, cover and cook for another 2–3 minutes. Once the rice is cooked, remove the skillet from the heat and fluff the mixture gently with a fork.
Step 6: Preheat your broiler to high. Sprinkle the shredded cheese evenly over the top of the skillet. Place the skillet under the broiler for 2–3 minutes, watching closely, until the cheese is melted, bubbly, and slightly golden in spots. Carefully remove—the handle will be hot!
Step 7: Let the skillet rest for a couple of minutes before serving. This allows the flavors to settle and makes it easier to scoop. Garnish with fresh cilantro if using, and serve with sour cream, sliced jalapeños, and avocado on the side.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze in airtight containers or freezer bags for up to 3 months.
- Reviving: Reheat in a skillet with a splash of broth to restore moisture, or microwave until hot.
Serving Suggestions
Complementary Dishes
- Simple green salad with lime vinaigrette — The crisp, tangy greens cut through the richness of the skillet and add a refreshing contrast.
- Warm flour tortillas or tortilla chips — Perfect for scooping up every last bit, and they make the meal feel even more interactive and fun.
- Grilled zucchini or peppers — A light, smoky veggie side that complements the Tex-Mex flavors without overpowering the main dish.
Drinks
- Classic margarita or limeade — The citrusy zing balances the savory, cheesy notes and cleanses the palate between bites.
- Ice-cold Mexican lager — A crisp, light beer enhances the spices and makes the whole meal feel like a festive occasion.
- Sparkling water with a squeeze of lime — Refreshing and bubbly, it’s a simple way to offset the hearty richness of the beef and rice.
Something Sweet
- Churros with chocolate dipping sauce — The cinnamon-sugar coating and warm, doughy interior are a delightful follow-up to the savory skillet.
- Mango sorbet or paletas — A cool, fruity treat that’s light enough to enjoy after a filling meal and adds a tropical twist.
- Flan or tres leches cake — Creamy, sweet, and decadent—these classics round out the meal with a touch of indulgence.
Top Mistakes to Avoid
- Mistake: Not using an oven-safe skillet. If your skillet isn’t oven-safe, you’ll have to transfer everything to a baking dish to melt the cheese, which adds extra steps and dishes.
- Mistake: Skipping the rice rinse. Unrinsed rice can release too much starch, making the skillet gluey instead of fluffy. A quick rinse makes all the difference.
- Mistake> Overcooking the beef before adding liquids. If you cook the beef until it’s dry and crumbly, it can become tough. Brown it just until no pink remains, then move on.
Beef Burrito Skillet
Make this easy Beef Burrito Skillet in just 30 minutes! A one-pan meal with seasoned beef, rice, beans, and melted cheese. Perfect for a quick family dinner. Get the recipe!
Ingredients
For the Ingredients
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1 tbsp olive oil
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1 medium yellow onion (diced)
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1 lb ground beef (80/20 works great)
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3 cloves garlic (minced)
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1 packet taco seasoning (or 2 tbsp homemade blend)
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1 cup long-grain white rice (rinsed)
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1 can black beans (15 oz, drained and rinsed)
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1 can corn kernels (15 oz, drained)
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1 can diced tomatoes with green chilies (10 oz, like Rotel)
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2 cups beef or chicken broth
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1 cup shredded cheddar or Mexican blend cheese
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2 tbsp fresh cilantro (chopped, optional)
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sour cream, sliced jalapeños, avocado (to serve)
Instructions
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Heat the olive oil in your large skillet over medium-high heat. Add the diced onion and cook for about 3–4 minutes, until it starts to soften and turn translucent.01
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Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until it’s nicely browned, about 5–6 minutes. Stir in the minced garlic and cook for another minute until fragrant.02
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Sprinkle the taco seasoning over the beef and onion mixture, stirring to coat everything evenly. Add the rinsed rice, stirring to combine and toast for about a minute.03
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Pour in the black beans, corn, and diced tomatoes with green chilies. Give everything a good stir, then pour in the broth. Bring the mixture to a simmer, reduce the heat to low, cover the skillet, and let it cook for 15–18 minutes.04
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After 15 minutes, check the rice. It should be tender and have absorbed most of the liquid. If it’s still a bit firm, cover and cook for another 2–3 minutes. Once the rice is cooked, remove the skillet from the heat and fluff the mixture gently with a fork.05
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Preheat your broiler to high. Sprinkle the shredded cheese evenly over the top of the skillet. Place the skillet under the broiler for 2–3 minutes, watching closely, until the cheese is melted, bubbly, and slightly golden in spots.06
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Let the skillet rest for a couple of minutes before serving. Garnish with fresh cilantro if using, and serve with sour cream, sliced jalapeños, and avocado on the side.07
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