There’s something about a cheesy, hearty skillet meal that feels like a warm hug after a long day. Cheesy Taco Rice is one of those recipes — a satisfying, flavor-packed dish that brings together the best of Tex-Mex cooking with the ease of a one-pan meal. Imagine tender long-grain rice simmered with seasoned ground beef, zesty Rotel tomatoes, and bold taco spices, all topped with gooey, melty cheese. It’s a dinner that will have everyone asking for seconds!
Growing up, taco night was a weekly event at our house, but it was my grandmother who first taught me how to stretch those classic taco flavors into a skillet meal. This Cheesy Taco Rice takes that inspiration to the next level: less cleanup, easy to customize, and loaded with flavors that everyone loves. Whether you’re feeding a hungry family on a busy weeknight or meal-prepping for the week ahead, this dish is a guaranteed winner.
Why You’ll Love This Cheesy Taco Rice
- Quick and easy, all in one pan
- Ready in under 30 minutes
- Family-friendly and kid-approved
- Packed with bold Mexican-inspired flavors
- Customizable with your favorite toppings
- Perfect for leftovers and meal prep
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 2 ¼ cups beef broth
- 1 (10 oz) can Rotel (diced tomatoes with green chiles)
- 2 tablespoons tomato paste
- 1 ½ cups long-grain white rice (dry, uncooked)
- 2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
Optional Toppings:
- Sour cream
- Guacamole
- Pico de gallo
- Fresh cilantro
- Sliced jalapeños
How to Make Cheesy Taco Rice
Step 1: Brown the Beef and Onions
In a large skillet over medium-high heat, heat the olive oil. Add the ground beef and diced onion, cooking for about 8–10 minutes until the beef is browned and the onion is softened. Break the beef apart with a wooden spoon as it cooks. Drain any excess grease if needed.
Step 2: Add Seasonings
Stir in the minced garlic and taco seasoning. Cook for another 30 seconds until fragrant, letting the spices bloom and coat the beef.
Step 3: Add the Liquids and Rice
Pour in the beef broth, Rotel, and tomato paste. Stir well to combine. Bring the mixture to a boil, then stir in the uncooked rice. Bring back to a gentle boil.
Step 4: Simmer
Reduce the heat to medium-low or low, cover the skillet with a lid, and simmer for about 15 minutes, stirring once or twice. The rice should absorb the liquid and become tender while soaking up all those delicious flavors.
Step 5: Add Cheese
Remove the lid and sprinkle the shredded cheese evenly over the top of the rice. Cover again and cook for another 5 minutes, or until the cheese has melted completely and is deliciously gooey.
Step 6: Serve
Serve hot, garnished with your favorite taco toppings like sour cream, guacamole, or fresh cilantro. This dish is perfect straight from the skillet and pairs wonderfully with tortilla chips or a crisp salad on the side.
Tips for Success
- Use good-quality beef broth for maximum flavor
- Don’t skip the Rotel — it adds a tangy, spicy kick
- Keep the heat low while simmering to prevent the rice from sticking
- Try ground turkey or chicken instead of beef for a lighter option
- Add veggies like bell peppers, corn, or black beans for extra nutrition
Serving Suggestions
Cheesy Taco Rice is hearty enough to stand on its own, but here are a few sides and toppings to make it even better:
- Warm flour tortillas or tortilla chips
- A crisp romaine salad with lime dressing
- Refried beans or charro beans
- Pickled jalapeños for extra heat
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of broth if needed to loosen it back up. This dish also freezes well for up to 2 months — just thaw and reheat for an easy future dinner.
FAQs
Can I make this vegetarian?
Yes! Swap the ground beef for plant-based ground meat or even crumbled tofu. Use vegetable broth instead of beef broth.
What’s the best cheese to use?
A Mexican blend is great, but cheddar or Monterey Jack melt beautifully too.
Can I make this spicier?
Definitely — add a diced jalapeño with the onions or extra hot sauce before serving!
Let’s Stay Connected
If you try this Cheesy Taco Rice, I’d love to hear how it turned out! Leave a comment below or tag me on social media so I can celebrate your delicious creation.
Cheesy Taco Rice
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 1 packet taco seasoning
- 2 ¼ cups beef broth
- 1 10 oz can Rotel (diced tomatoes with green chiles)
- 2 tablespoons tomato paste
- 1 ½ cups long-grain white rice dry, uncooked
- 2 cups shredded cheese cheddar, Monterey Jack, or a Mexican blend
Optional Toppings:
- Sour cream
- Guacamole
- Pico de gallo
- Fresh cilantro
- Sliced jalapeños
Instructions
Step 1: Brown the Beef and Onions
- In a large skillet over medium-high heat, heat the olive oil. Add the ground beef and diced onion, cooking for about 8–10 minutes until the beef is browned and the onion is softened. Break the beef apart with a wooden spoon as it cooks. Drain any excess grease if needed.
Step 2: Add Seasonings
- Stir in the minced garlic and taco seasoning. Cook for another 30 seconds until fragrant, letting the spices bloom and coat the beef.
Step 3: Add the Liquids and Rice
- Pour in the beef broth, Rotel, and tomato paste. Stir well to combine. Bring the mixture to a boil, then stir in the uncooked rice. Bring back to a gentle boil.
Step 4: Simmer
- Reduce the heat to medium-low or low, cover the skillet with a lid, and simmer for about 15 minutes, stirring once or twice. The rice should absorb the liquid and become tender while soaking up all those delicious flavors.
Step 5: Add Cheese
- Remove the lid and sprinkle the shredded cheese evenly over the top of the rice. Cover again and cook for another 5 minutes, or until the cheese has melted completely and is deliciously gooey.
Step 6: Serve
- Serve hot, garnished with your favorite taco toppings like sour cream, guacamole, or fresh cilantro. This dish is perfect straight from the skillet and pairs wonderfully with tortilla chips or a crisp salad on the side.
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