Description
This Cheesy Taco Rice recipe is a flavorful, one-pan meal combining ground beef, aromatic spices, and melted cheese, all perfectly cooked with rice for a comforting and easy dinner. Ready in just 25 minutes, it’s ideal for busy weeknights and can be customized with your favorite taco toppings.
Ingredients
Scale
Main 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 (diced tomatoes with green chilies)
- 2 tablespoons tomato paste
- 1½ cups long-grain white rice (dry, uncooked)
- 2 cups shredded cheese (any variety)
Instructions
- Brown Beef and Onions: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion. Cook and crumble the beef until it is no longer pink and the onions turn translucent, about 8-10 minutes. Drain any excess grease from the pan.
- Add Seasonings: Stir in minced garlic and the taco seasoning packet. Cook together for about 30 seconds to release the flavors.
- Add Liquids and Rice: Pour in the beef broth, can of Rotel, and tomato paste. Stir everything until combined and bring the mixture to a boil. Once boiling, add the rice and return to a boil.
- Simmer: Cover the skillet with a lid and reduce heat to medium-low or low. Let it simmer gently for 15 minutes, allowing the rice to absorb the liquid and cook through.
- 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 is fully melted.
- Serve: Garnish with your favorite taco toppings such as sour cream, guacamole, pico de gallo, or chopped fresh cilantro for an extra burst of flavor.
Notes
- Make sure to drain excess grease after browning the beef to avoid a greasy dish.
- Use any cheese variety you prefer, such as cheddar, Monterey Jack, or a Mexican blend.
- For a spicier version, add jalapeños or hot sauce along with the Rotel.
- Leftovers reheat well and can be stored in an airtight container in the refrigerator for up to 3 days.
- To make this recipe gluten-free, confirm that your taco seasoning packet is gluten-free.
