Cheesy Taco Rice: The Ultimate Comfort Food Recipe for Busy Weeknights
Cheesy Taco Rice is a quick, comforting one-pan meal that’s perfect for busy weeknights. Made with seasoned ground beef, fluffy rice, zesty tomatoes, and plenty of melted cheese, this Tex-Mex favorite is hearty, flavorful, and always a crowd-pleaser. Serve it on its own or load it up with your favorite taco toppings for an easy dinner everyone will love.
Ingredients
-
1 tablespoon olive oil
-
1 pound ground beef
-
1 small yellow onion, finely diced
-
2 cloves garlic, minced
-
1 packet taco seasoning
-
2¼ cups beef broth
-
1 (10 oz) can Rotel (mild or spicy)
-
2 tablespoons tomato paste
-
1½ cups long-grain white rice (dry, uncooked)
-
2 cups shredded cheese (cheddar, Colby Jack, or Mexican blend)
Instructions
-
Brown beef and onions:
Heat olive oil in a large skillet over medium-high heat. Add ground beef and onion. Cook for 8–10 minutes, breaking up the meat, until beef is no longer pink and onions are soft. Drain excess grease. -
Add seasonings:
Stir in garlic and taco seasoning. Cook for 30 seconds until fragrant. -
Add liquids and rice:
Add beef broth, Rotel, and tomato paste. Stir well and bring to a boil. Stir in rice and return to a boil. -
Simmer:
Cover the skillet, reduce heat to low, and simmer for 15 minutes, or until rice is tender. -
Add cheese:
Sprinkle shredded cheese evenly over the top. Cover and cook for 5 minutes, or until cheese is fully melted. -
Serve:
Spoon into bowls and top with sour cream, guacamole, pico de gallo, or fresh cilantro.
Notes
-
Garlic options: Fresh garlic, jarred garlic, garlic paste, or even garlic powder (1 teaspoon) all work well.
-
Spicy or mild: Use spicy Rotel, Pepper Jack cheese, or jalapeños for heat. Keep it mild with Colby Jack and mild taco seasoning.
-
Pan size matters: Use a large skillet with high sides and a tight-fitting lid to prevent spills.
-
Make it stretch: Add black beans or corn for extra volume and texture.