Easy Skillet Beef Tex Mex Casserole

If you love Mexican food, you’re gonna want to grab a plate and a fork and dig into this Easy Skillet Beef Tex Mex Casserole.

Easy Beef Tex Mex Skillet Casserole is my new favorite dinner! Cheesy, beefy and full of flavor. | This Gal Cooks

Lean ground beef is browned and then simmered with rice, enchilada sauce, taco seasoning and a little water. Mix in some light cream cheese, black beans, sweet corn, and diced green chilis. Top with shredded Mexican cheese and broil until the cheese is ooey gooey bubbly and slightly browned. BOOM! You’ve got yourself a darn good one skillet meal that the entire family will love!

There’s hardly ever a time that I’ll turn down any Mexican food or Mexican inspired dish. In fact, I Mexican food often. Just ask some of the gals I work with. When we order takeout for lunch, 90% of the time my vote goes to Mexican food.

My cravings were stronger than ever during my trip to Vegas. However, I was unable to satisfy them. Boo. Mediocre reviews of the Mexican restaurants within the vicinity of our hotel turned us away. No way were we going to pay an arm and a leg for mediocre food.

One of the first meals I made after returning home was this Easy Skillet Beef Tex Mex Casserole. Let me tell you how easy it is.  The food is ready to devour in under an hour and everything is cooked in one skillet. One skillet meals always steal my heart. Cutting down on the number of dishes to clean puts a big ole smile on this gal’s face. I bet it puts one on your face too. ♥︎

Easy Beef Tex Mex Skillet Casserole is my new favorite dinner! Cheesy, beefy and full of flavor. | This Gal CooksEasy Skillet Beef Tex Mex Casserole

5.0 from 1 reviews
Easy Skillet Beef Tex Mex Casserole
Prep time
Cook time
Total time
Recipe type: dinner
Serves: 6
  • 1 lb lean ground beef
  • 1 packet taco seasoning
  • 1 10oz can enchilada sauce
  • 1 C water
  • ¾ C white rice, rinsed until water runs clean
  • 2 oz light cream cheese, softened
  • 1 4oz can diced green chilis
  • 1 C canned black beans, drained and rinsed
  • ½ C frozen sweet corn
  • 1 C shredded Mexican blend cheese
  • Cilantro for garnish
  • 10 inch oven-safe skillet
  1. In a 10 inch oven-safe skillet, cook the ground been over medium heat until browned (do not drain if you are using lean beef). Add the taco seasoning, enchilada sauce, water and rice. Mix well. Cover and simmer for 25-30 minutes or until the rice is tender. Some of the rice may stick to the bottom of your skillet. Just scrape it off the bottom with a spoon.
  2. Once the rice is done cooking, stir in the cream cheese. Add the corn, black beans and diced chilis. Mix well. Top with the shredded cheese.
  3. Broil for 3-5 minutes or until the cheese is melted and bubbly.
  4. Garnish with cilantro, if desired.
Nutrition Information
Serving size: 1 wedge Calories: 375 Fat: 15g Carbohydrates: 35g Sugar: 3g Sodium: 922mg Protein: 25g

Easy Beef Tex Mex Skillet CasseroleEasy Beef Tex Mex Skillet CasseroleHUNGRY FOR MORE SKILLET RECIPES?

A few from around the web:

One Pot Taco Pasta by Damn Delicious.

Easy One-Skillet Lasagna by I Heart Eating.

Pasta Primavera Skillet by Will Cook for Smiles.

Try my Cajun Shrimp and Quinoa Casserole.

Cajun Shrimp and Quinoa Casserole - This Gal Cooks #cleaneating #healthy #seafood


    • says

      LOL, now that might get a little messy, Claire! I’m ALWAYS craving Mexican. Seriously, I could eat it every day for the rest of my life. Thanks so much for stopping by!

  1. says

    I love these skillets, we go camping on the weekend and there is nothing better. Especially when you are cooking for three families.

  2. says

    Skillet meals FTW! You really packed everything in here, but yet, it doesn’t take all afternoon! I love it when people add cream cheese to Mexican food – some rich creaminess without a distinctive cheese taste. I’m with Claire, can we all just faceplant in this awesomeness? Pinning!

  3. Patricia says

    When I read comments about recipes, all I see are post after post about how “good” it “looks”, when what matters most is how it turned out for the reader. SO, I vow to do my part and leave comments on how a recipe turned out after I made it.

    I made this to today to take for my work lunches for the rest of the week and it turned out amazing!! I followed the recipe almost to a T, but I did make some changes…less beans, less green chilies and lots more corn. I’m actually looking forward to work tomorrow so I can eat my lunch!

    Thanks for sharing this great recipe!

    • says

      Hi Patricia! Thanks so much for taking the time to leave a comment and let me know how the recipe turned out for you! I really appreciate it and I am so happy that you enjoyed the recipe. :)


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