Mexican Vegetable and Beef Skillet Meal

Prep time: 10 minutes
Cooking time: 45 minutes
Makes: 8 cups
Nutrition Facts: View Label(s)
NotesCooking for a Crowd?

Recipe Notes

  • Try brown rice and simmer for 20 more minutes.

Click a link below if you need a version of this recipe that serves:  

Kid friendly


1⁄2 pound
lean ground beef (15% fat)
3⁄4 cup
onion, chopped (3/4 medium onion)
1 cup
uncooked white rice
1 can
(15 ounces) diced tomatoes, drained (about 2 medium fresh tomatoes)
1 1⁄2 cups
vegetables fresh, frozen, or canned and drained (try one or more-zucchini, bell pepper, broccoli, corn, cauliflower)
2 cups
1 1⁄2 teaspoons
chili powder
1 Tablespoon
1 teaspoon
1⁄2 cup
(2 ounces) shredded cheese


  1. Cook beef in a large skillet over medium-high heat (350 degrees in an electric skillet) until no longer pink. Drain fat.
  2. Add onion and cook until soft, about 3 to 5 minutes.
  3. Add rice, tomatoes, vegetables, water, and spices. Stir and bring to a boil.
  4. Reduce heat to medium low (250 degrees in an electric skillet). Cover, and simmer for 20 minutes or until rice is cooked. Add more water if needed.
  5. Remove from heat. Sprinkle with cheese and cover for 1 to 2 minutes to allow cheese to melt. Serve warm.
  6. Refrigerate leftovers within 2 hours.


  • Try brown rice and simmer for 20 more minutes.
Last updated: 03/15/18

2 Comments for "Mexican Vegetable and Beef Skillet Meal"

This recipe is very well received by adults and children when we make it during class.  We usually do a version with meat and a vegetarian version with one can of drained beans; many actually prefer the vegetarian option.  We have tried a variety of vegetables in this dish including fresh, canned and frozen and had good success with all.  Brown rice is delicious in this recipe, but be aware that simmer time increases to about 50 minutes and extra water is needed.

My husband claims this is one of his fav Food Hero meals yet, and he wants to make it next!  I made a veggie version without the beef.  I used 1 cup of beans in place of the beef.  And I did spray the skillet with cooking spray for step 2 (which is where I started cooking the recipe) however, I did have some sticking on the skillet when it was done so next time I will try adding more water as step 4 suggests to better avoid sticking.  GREAT tasting, and everyone went for seconds.  We topped with low fat sour cream and hot sauce and the following would also work/taste great: shredded raw cabbage and/or avacado.  We didn't need a side dish.  This recipe had it all...

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