Cheesy Taco Rice
This Cheesy Taco Rice is an easy, one-pan Tex-Mex dinner with ground beef, spices, and melted cheese. Perfect weeknight comfort food!
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.