By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 6
579 cal · 40 min
Easy Skillet Beef Tex-Mex Casserole
Recipe GLPR60f142f1fb7612
A simple one-skillet Tex-Mex dinner combining seasoned ground beef, fluffy rice, and beans with enchilada sauce and melted cheese. This complete meal comes together quickly and is finished under the broiler for a bubbly, golden cheese topping.
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Ingredients
1 lb lean ground beef
1 packet taco seasoning
1 10 oz can enchilada sauce
1 cup water
¾ cup white rice, rinsed until water runs clear
2 oz light cream cheese, softened
½ cup frozen sweet corn
1 cup canned black beans, drained and rinsed
1 4 oz can diced green chiles
1 cup shredded Mexican blend cheese
Cilantro for garnish
Directions
Place a 10-inch oven-safe skillet over medium heat. Add the ground beef and cook, breaking it apart as it browns, until no pink remains and the internal temperature reaches 160°F, about 8-10 minutes. Since you are using lean beef, do not drain the fat.
Stir the taco seasoning into the cooked beef. Pour in the enchilada sauce, water, and rice, stirring well to combine all ingredients.
Cover the skillet and reduce the heat to low. Simmer for 25-30 minutes until the rice is tender and most of the liquid has been absorbed. If rice sticks to the bottom of the skillet, gently scrape it with a spoon. Once the rice is cooked, stir in the softened cream cheese until fully incorporated.
Add the frozen corn, black beans, and diced green chiles to the skillet, stirring gently to distribute evenly throughout.
Top the mixture with the shredded Mexican blend cheese. Place the skillet under the broiler for 3-5 minutes, watching carefully, until the cheese is melted and bubbly.
Remove from the broiler and garnish with fresh cilantro if desired. Serve hot directly from the skillet.
Comments
This hits the weeknight sweet spot: all ingredients are stocked at any Charlotte chain, ground beef and rice are reliable budget anchors, and the total actual time is honest—browning meat, simmering rice, and melting cheese genuinely takes 40 minutes. The one-skillet setup means minimal cleanup and it reheats well the next day. The main drawback is that cilantro is optional garnish territory rather than integral to the dish, so don't expect garden-fresh brightness, and at six servings the cost per plate lands around $2.50–$2.75, which is solid but not cheap—cream cheese and two cheeses push it past basic ground beef and beans.
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