If you love tacos and you love cheesy comfort food, this Cheesy Taco Rice recipe is the best of both worlds! It’s a one-skillet dinner that is quick, hearty, and absolutely packed with flavor. Perfect for busy weeknights or a cozy family meal, this dish comes together in about 30 minutes and will become an instant favorite.
Why You Will Love This Recipe
- One-pan meal for easy cleanup
- Hearty and satisfying with bold taco flavors
- Super cheesy and comforting
- Kid-friendly and great for family dinners
- Easy to customize with your favorite toppings
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
- 2 tablespoons tomato paste
- 1 1/2 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, add the olive oil, ground beef, and diced onion. Cook and crumble the beef until it’s no longer pink and the onions are translucent, about 8-10 minutes. Drain any excess grease.
- Add Seasonings: Add the minced garlic and taco seasoning to the beef mixture. Stir well and cook for 30 seconds to bloom the spices.
- Add Liquids and Rice: Stir in the beef broth, Rotel, and tomato paste until combined. Bring the mixture to a boil. Once boiling, stir in the rice and bring it back to a boil.
- Simmer: Cover the skillet with a lid and reduce the heat to medium-low or low. Cook for 15 minutes, until the rice is tender and most of the liquid is absorbed.
- Add Cheese: Sprinkle the shredded cheese evenly over the top. Cover and cook for an additional 5 minutes, or until the cheese is melted and gooey.
- Serve: Serve hot with your favorite taco toppings like sour cream, guacamole, pico de gallo, and chopped cilantro!
Variations & Tips
- Use ground turkey or chicken for a lighter version.
- Spice it up by adding diced jalapeños or a pinch of cayenne pepper.
- Make it extra creamy by stirring in a couple of tablespoons of cream cheese before adding the shredded cheese.
- Swap the beef broth for chicken or vegetable broth if preferred.
- Try different cheeses like Monterey Jack, Pepper Jack, or a Mexican blend.
FAQs
Can I use brown rice instead of white rice?
Yes, but you’ll need to adjust the cooking time and add a bit more broth, as brown rice takes longer to cook.
Can I make this dish ahead of time?
Absolutely! You can prepare it a day in advance and reheat it in a skillet or microwave. It makes great leftovers.
Is this recipe freezer-friendly?
Yes! Allow it to cool completely, then store in an airtight container and freeze for up to 2 months. Reheat before serving.
Can I make it vegetarian?
Definitely. Substitute the ground beef with plant-based crumbles or black beans and use vegetable broth.
Cheesy Taco Rice Recipe
- Total Time: 30 minutes
- Yield: Servings: 6
Description
If you love tacos and you love cheesy comfort food, this Cheesy Taco Rice recipe is the best of both worlds! It’s a one-skillet dinner that is quick, hearty, and absolutely packed with flavor. Perfect for busy weeknights or a cozy family meal, this dish comes together in about 30 minutes and will become an instant favorite.
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
- 2 tablespoons tomato paste
- 1 1/2 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, add the olive oil, ground beef, and diced onion. Cook and crumble the beef until it’s no longer pink and the onions are translucent, about 8-10 minutes. Drain any excess grease.
- Add Seasonings: Add the minced garlic and taco seasoning to the beef mixture. Stir well and cook for 30 seconds to bloom the spices.
- Add Liquids and Rice: Stir in the beef broth, Rotel, and tomato paste until combined. Bring the mixture to a boil. Once boiling, stir in the rice and bring it back to a boil.
- Simmer: Cover the skillet with a lid and reduce the heat to medium-low or low. Cook for 15 minutes, until the rice is tender and most of the liquid is absorbed.
- Add Cheese: Sprinkle the shredded cheese evenly over the top. Cover and cook for an additional 5 minutes, or until the cheese is melted and gooey.
- Serve: Serve hot with your favorite taco toppings like sour cream, guacamole, pico de gallo, and chopped cilantro!
- Prep Time: 5 minutes
- Cook Time: 25 minutes