Description
This Cheesy Taco Rice recipe is a quick and flavorful weeknight dinner combining seasoned ground beef, rice, and melty cheese. Cooked in a single skillet, it delivers a comforting taco-inspired meal with minimal cleanup, perfect for feeding a family of six in about 25 minutes.
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
Seasonings and Liquids
- 1 packet taco seasoning
- 2¼ cups beef broth
- 1 (10 oz) can Rotel (diced tomatoes and green chilies)
- 2 tablespoons tomato paste
Carbohydrates and Dairy
- 1½ cups long-grain white rice (dry, uncooked)
- 2 cups shredded cheese (any variety)
Instructions
- Brown Beef and Onions: In a large skillet over medium-high heat, heat the olive oil. Add the ground beef and finely diced onion, cooking and crumbling the meat until it is no longer pink and the onions are translucent, about 8-10 minutes. Drain any excess grease from the pan to prevent a greasy dish.
- Add Seasonings: Stir in the minced garlic and taco seasoning packet into the cooked beef mixture. Cook for an additional 30 seconds to let the flavors meld.
- Add Liquids and Rice: Pour in the beef broth, canned Rotel, and tomato paste, stirring until everything is well combined. Bring the mixture to a boil. Once boiling, stir in the uncooked rice and return the mixture to a boil.
- Simmer: Cover the skillet with a lid and reduce the heat to medium-low or low. Let it simmer and cook for 15 minutes, allowing the rice to absorb the flavorful liquids and become tender.
- Add Cheese: Evenly sprinkle shredded cheese over the cooked rice and beef mixture. Cover again and cook for an additional 5 minutes or until the cheese has fully melted and is gooey.
- Serve: Serve the cheesy taco rice with your favorite taco toppings such as sour cream, guacamole, pico de gallo, and fresh chopped cilantro for a full flavorful meal.
Notes
- Use any shredded cheese variety you prefer, such as cheddar, Monterey Jack, or a Mexican blend.
- Drain excess grease after browning beef to avoid a greasy final dish.
- For added flavor, try cooking onion and garlic separately before adding beef for more caramelization.
- Leftovers store well in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of beef broth if the rice seems dry.
- Can be made with ground turkey or chicken for a leaner version.
- Adjust spice levels by choosing mild or hot Rotel and taco seasoning according to preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-American
