This Cheesy Taco Rice is a quick and flavorful one-pan meal that’s perfect for busy weeknights. It combines seasoned ground beef, fluffy white rice, and bold Tex-Mex ingredients, all brought together with gooey melted cheese for the ultimate comfort food dinner.
Why You’ll Love This Recipe
- Loaded with Flavor: A savory mix of taco seasoning, Rotel, tomato paste, and melty cheese delivers bold, satisfying flavor in every bite.
- Quick & Easy: Ready in about 30 minutes from start to finish.
- One Pan, Less Mess: Everything cooks in a single skillet—hello, easy cleanup!
- Versatile: Top it with your favorite taco fixings like sour cream, guacamole, or jalapeños, or mix in extra veggies.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 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 (dry, uncooked)
- 2 cups shredded cheese (cheddar, Colby Jack, or your favorite)
How to Make Cheesy Taco Rice
1. Brown the Beef and Onion
Heat olive oil in a large skillet over medium-high heat. Add ground beef and diced onion. Cook until the beef is browned and onions are tender (about 8–10 minutes). Drain any excess grease.
2. Season the Meat
Add garlic and taco seasoning to the skillet. Stir well and cook for 30 seconds to bloom the spices.
3. Simmer with Rice
Pour in the beef broth, Rotel, and tomato paste. Stir to combine. Bring the mixture to a boil. Stir in the rice, return to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
4. Add the Cheese
Remove the lid and sprinkle the shredded cheese evenly over the top. Cover again and cook for another 5 minutes, or until the cheese is melted and the rice is tender.
5. Serve & Enjoy
Top with your favorite taco toppings like sour cream, guacamole, pico de gallo, chopped cilantro, or jalapeños.
Tips for Success
- Garlic Options: Use fresh, jarred, garlic paste, or substitute with 1 tsp garlic powder.
- Spice Level: Customize by using spicy Rotel, pepper jack cheese, or jalapeños—or keep it mild with a mild taco seasoning and Colby Jack.
- Skillet Size: Use a large skillet with high sides and a lid to prevent boiling over.
Storage & Reheating
- Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm gently on the stovetop or in the microwave, adding a splash of broth or water if needed.
FAQs
Can I use a different type of rice?
Yes, you can use brown rice or even quinoa. Just adjust the cooking time and liquid as needed.
Can I make it vegetarian?
Absolutely! Use plant-based ground meat or skip the meat and add black beans, corn, and bell peppers. Swap beef broth for veggie broth.
Can I make this in the slow cooker?
Yes! Brown the meat and onions first, then add everything to your slow cooker. Cook on low for 6–8 hours or until rice is tender.
What if my rice turns out dry?
Add a splash of beef broth or water and stir gently while reheating.
This Cheesy Taco Rice is a crowd-pleasing recipe that hits all the marks: simple, hearty, and packed with flavor. Whether it’s taco Tuesday or a busy weeknight, it’s a dinner winner!