Head-on shot of a taco shell bowl with fluted edges, filled with a mixture of beef, corn, rice, beans, and cheese, with a few pieces of baby lettuce, on a white plate with a folded blue cloth napkin and a fork.

One-Pan Tex-Mex Skillet (Gluten-Free)

  • Author: Meghan Yager
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4-6 Servings 1x


If you’re in a hurry for dinner, the best one-pan Tex-Mex skillet recipe is here. The textures and flavors will make it your new favorite meal.



  • 1 lb lean ground beef
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 garlic cloves, minced
  • 1/2 cup water
  • 1 tsp ground cumin
  • 1/2 tsp ground Ancho chili pepper
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 1 can (15 oz) black or pinto beans, rinsed and drained
  • 2 cups frozen corn kernels
  • 1 cup cooked brown rice
  • 1 cup salsa
  • 1/2 cup shredded cheddar cheese
  • 2 Tbsp finely chopped cilantro (optional)


  1. Heat a large skillet over medium heat. Once hot, add ground beef and onion. Cook until the beef is browned and the onion is softened, about 4-5 minutes. Add garlic, and cook for about 30-60 seconds more, until fragrant. Drain fat and return beef mixture to pan.
  2. Add water, cumin, chili pepper, paprika, and salt to skillet. Stir well to coat the beef. Continue cooking, stirring occasionally, until most of the water has evaporated.
  3. Stir in beans, corn, and rice. Continue cooking about 5 minutes or until everything is warmed through.
  4. Top mixture with salsa and sprinkle with cheese. Cover and cook another minute or two until the cheese is melted. Serve warm – over tortilla chips, or in a taco shell, or in a soft tortilla, or over a bed of greens — take your pick! Garnish with a sprinkle of cilantro.

  • Category: One-Pot Meals
  • Method: Stovetop
  • Cuisine: Tex-Mex

Keywords: Tex-Mex, beef, skillet, cheese, one-pot meals