This Cheesy Taco Rice is a flavor-packed, one-pan dinner that’s perfect for busy weeknights or fun family meals! It combines seasoned ground beef, fluffy rice, bold Tex-Mex flavors, and a layer of gooey melted cheese for a dish everyone will love. Quick to prepare and easy to customize, this meal is comfort food with a kick!
Why You’ll Love This Cheesy Taco Rice
- Bold, satisfying flavor – Thanks to taco seasoning, Rotel, and melty cheese.
- Quick & easy – Ready in just 30 minutes!
- One-pan meal – Minimal cleanup required.
- Family-friendly & customizable – Add your favorite toppings or adjust the spice level.
Ingredients You’ll Need
This recipe uses simple, pantry-friendly ingredients:
- Olive Oil – For sautéing.
- Ground Beef – Choose your preferred fat ratio.
- Yellow Onion – Adds a savory base.
- Garlic – Fresh, jarred, or garlic powder all work!
- Taco Seasoning – Use your favorite blend (store-bought or homemade).
- Beef Broth – Infuses the rice with rich flavor.
- Rotel (diced tomatoes & green chiles) – Adds a zesty kick.
- Tomato Paste – Brings depth and richness.
- Long Grain White Rice – Absorbs the delicious liquid and cooks up fluffy.
- Shredded Cheese – Use your favorite variety (cheddar, Colby Jack, etc.).
How to Make Cheesy Taco Rice
Step 1: Brown the Beef and Onion
In a large skillet with high sides, heat olive oil over medium-high. Add ground beef and diced onion. Cook until the beef is browned and the onions are soft. Drain excess grease.
Step 2: Add Garlic and Seasoning
Stir in minced garlic and taco seasoning. Cook for 30 seconds until fragrant.
Step 3: Simmer with Rice
Pour in beef broth, Rotel, and tomato paste. Stir to combine. Bring to a boil. Add rice, stir again, and bring back to a boil.
Step 4: Cover and Cook
Lower heat to medium-low. Cover and simmer for 15 minutes, or until rice is tender and liquid is absorbed.
Step 5: Add Cheese
Sprinkle cheese evenly over the top. Cover and cook another 5 minutes, or until melted.
Step 6: Serve and Enjoy!
Top with your favorite taco toppings like sour cream, guacamole, salsa, or chopped cilantro.
Tips and Variations
- Garlic Options: Use fresh, jarred, garlic paste, or garlic powder (1 tsp).
- Customize the Spice Level:
- For a spicier version: Use hot Rotel, pepper jack cheese, or jalapeños.
- For milder flavor: Stick with mild taco seasoning and Colby Jack or cheddar.
- Pan Tip: Use a large skillet with high sides and a tight-fitting lid to avoid overflow.
How to Serve It
- Weeknight Dinner: Fast and filling—perfect after a long day.
- Taco Night Twist: Serve with chips and salsa or inside taco shells!
- Meal Prep: Make a batch and enjoy leftovers throughout the week.
Storage and Reheating
- Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm gently on the stovetop or microwave. Add a splash of broth if it seems dry.
FAQs
Can I use a different rice?
Yes! Brown rice or quinoa works too—just adjust cooking time and liquid as needed.
Can I make it vegetarian?
Absolutely. Skip the beef and use black beans or extra veggies. Use vegetable broth instead of beef.
Can I cook it in a slow cooker?
Yes. Brown the beef and onions first, then transfer to the slow cooker with all ingredients (except cheese). Cook on low for 6–8 hours. Add cheese at the end.
It turned out a bit dry—what can I do?
Stir in a splash of beef broth or water before serving to rehydrate the rice.
Try It Tonight!
This Cheesy Taco Rice is a fuss-free, crowd-pleasing meal that’s sure to be a hit. Whether you’re cooking for picky eaters, meal prepping, or just want something warm and cheesy—this recipe has you covered.
Cheesy Taco Rice
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 packet taco seasoning
- 2 1/4 cups beef broth
- 1 (10 oz) can Rotel (diced tomatoes with green chilies)
- 2 tablespoons tomato paste
- 1 1/2 cups long-grain white rice (uncooked)
- 2 cups shredded cheese (any variety – cheddar, Colby Jack, Pepper Jack, etc.)
Instructions
- Brown the Beef and Onions
In a large skillet with high sides, heat olive oil over medium-high heat. Add ground beef and diced onion. Cook until beef is no longer pink and onion is softened, about 8–10 minutes. Drain any excess grease. - Add Garlic and Seasoning
Stir in minced garlic and taco seasoning. Cook for 30 seconds, stirring frequently. - Add Liquids and Rice
Pour in beef broth, Rotel, and tomato paste. Stir until well combined and bring to a boil. Add the uncooked rice, stir, and return to a boil. - Simmer
Cover the skillet with a lid. Reduce heat to medium-low or low and simmer for 15 minutes, or until rice is tender and has absorbed most of the liquid. - Add Cheese
Sprinkle shredded cheese evenly over the top. Cover and cook for another 5 minutes, or until cheese is melted and gooey. - Serve
Serve hot with your favorite toppings like sour cream, guacamole, salsa, or chopped cilantro.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.
Let me know if you’d like a slow cooker version or a vegetarian twist!