💬 Introduction
Taco Tuesday just got a cheesy upgrade! Say hello to Cheesy Taco Rice — the ultimate one-pan wonder that’s hearty, cheesy, full of bold Tex-Mex flavor, and on the table in just 30 minutes. 🧀🌶️🍚
This dish brings together all your taco night favorites — seasoned ground beef, savory rice, spicy tomato and green chilies (hello, Rotel!), and melty cheese — in a single skillet. Perfect for quick weeknight dinners, game day feasts, or potluck parties, this recipe is a guaranteed family favorite.
🛒 Ingredients
🥩 Protein:
- 1 lb ground beef
🧄 Vegetables:
- 2 cloves garlic, minced
- 1 small yellow onion, diced
🥫 Canned Goods:
- 1 (10 oz) can Rotel (diced tomatoes with green chilies)
- 2 ¼ cups beef broth
- 2 tbsp tomato paste
🍚 Grains:
- 1 ½ cups long-grain white rice (uncooked)
🧂 Seasonings:
- 1 packet taco seasoning mix
🧈 Oil:
- 1 tbsp olive oil
🧀 Dairy:
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
👨🍳 Directions
Step 1: Brown the Beef
- Heat olive oil in a large skillet over medium heat.
- Add the diced onion and cook for 2 minutes until slightly soft.
- Stir in garlic and cook until fragrant (about 30 seconds).
- Add the ground beef and cook until browned, breaking it up as it cooks.
Step 2: Add Seasonings & Liquids
- Drain excess grease if needed.
- Stir in taco seasoning and tomato paste. Mix well to coat the beef.
- Add in uncooked rice, beef broth, and the entire can of Rotel (do not drain).
Step 3: Simmer Until Rice Is Tender
- Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 18–20 minutes or until the rice is fully cooked and liquid is absorbed. Stir occasionally to prevent sticking.
Step 4: Stir in the Cheese
- Once rice is tender and liquid is mostly absorbed, remove from heat.
- Stir in 1 ½ cups of shredded cheese until melted and gooey.
- Top with the remaining ½ cup of cheese and cover for 1–2 minutes to melt.
Step 5: Serve Hot
- Garnish with chopped green onions, cilantro, or a dollop of sour cream if desired.
⏱️ Servings & Time
- Servings: 4–6
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
🍽️ Serving Suggestions
- Serve with tortilla chips or warm flour tortillas
- Add toppings like sour cream, guacamole, or jalapeños
- Pair with a crunchy side salad or Mexican street corn 🌽
- Squeeze fresh lime juice on top for extra zing 🍋
🔄 Variations
- Chicken Taco Rice: Swap ground beef with shredded cooked chicken
- Vegetarian: Use black beans and corn instead of beef
- Spicy Kick: Add chopped jalapeños or hot sauce to the beef
- Low-Carb: Substitute rice with riced cauliflower
- Extra Veggies: Stir in bell peppers, corn, or spinach during cooking
🧊 Storage & Reheating
Storage:
- Cool completely and store in an airtight container in the fridge for up to 4 days
Reheating:
- Microwave individual servings or reheat in a skillet with a splash of broth to loosen the rice.
Freezing:
- Store in freezer-safe containers for up to 2 months. Thaw in fridge overnight before reheating.
❓ 10 Frequently Asked Questions
1. Can I use brown rice?
Yes, but adjust the liquid and cooking time accordingly (about 40–45 minutes).
2. Is this dish spicy?
Mildly spicy depending on your Rotel. Use “mild” versions or omit for less heat.
3. What cheese is best?
Cheddar, Monterey Jack, or a Mexican blend melt beautifully.
4. Can I use water instead of broth?
Yes, but broth adds more flavor. If using water, season a bit more.
5. Can I make it in advance?
Definitely! This dish tastes great even after a day or two.
6. Can I make it in the Instant Pot?
Yes — brown beef on sauté mode, then cook rice on high pressure for 4–6 minutes.
7. What kind of rice works best?
Long-grain white rice cooks evenly and stays fluffy. Avoid instant rice.
8. What’s the best pan to use?
A large, deep skillet or sauté pan with a lid is perfect.
9. Can I double the recipe?
Absolutely — just make sure your pan is big enough.
10. How can I reduce the salt?
Use low-sodium broth and seasoning or make homemade taco seasoning.
💡 Pro Tips
- Rinse your rice if you want fluffier grains
- Use freshly grated cheese for the best melt and flavor
- Let it rest covered for 5 minutes before serving to thicken
- Customize the toppings to suit everyone’s preferences
- Don’t skip the tomato paste — it deepens the flavor beautifully
🏁 Conclusion
This Cheesy Taco Rice is everything you want in a meal — rich, cheesy, flavorful, and so easy to throw together. 🧀🌶️🍚 Whether it’s a quick dinner after work or a weekend gathering with friends, this dish is ready to impress without the stress.
One pan. One meal. Endless flavor. You’ll want to make this again and again!
Cheesy Taco Rice – A One-Pan Tex-Mex Favorite for Busy Nights
Taco Tuesday just got a cheesy upgrade! Say hello to Cheesy Taco Rice — the ultimate one-pan wonder that’s hearty, cheesy, full of bold Tex-Mex flavor, and on the table in just 30 minutes. 🧀🌶️🍚This dish brings together all your taco night favorites — seasoned ground beef, savory rice, spicy tomato and green chilies (hello, Rotel!), and melty cheese — in a single skillet. Perfect for quick weeknight dinners, game day feasts, or potluck parties, this recipe is a guaranteed family favorite.
Ingredients
🥩 Protein:
- 1 lb ground beef
🧄 Vegetables:
- 2 cloves garlic minced
- 1 small yellow onion diced
🥫 Canned Goods:
- 1 10 oz can Rotel (diced tomatoes with green chilies)
- 2 ¼ cups beef broth
- 2 tbsp tomato paste
🍚 Grains:
- 1 ½ cups long-grain white rice uncooked
🧂 Seasonings:
- 1 packet taco seasoning mix
🧈 Oil:
- 1 tbsp olive oil
🧀 Dairy:
- 2 cups shredded cheese cheddar, Monterey Jack, or a blend
Instructions
Step 1: Brown the Beef
- Heat olive oil in a large skillet over medium heat.
- Add the diced onion and cook for 2 minutes until slightly soft.
- Stir in garlic and cook until fragrant (about 30 seconds).
- Add the ground beef and cook until browned, breaking it up as it cooks.
Step 2: Add Seasonings & Liquids
- Drain excess grease if needed.
- Stir in taco seasoning and tomato paste. Mix well to coat the beef.
- Add in uncooked rice, beef broth, and the entire can of Rotel (do not drain).
Step 3: Simmer Until Rice Is Tender
- Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 18–20 minutes or until the rice is fully cooked and liquid is absorbed. Stir occasionally to prevent sticking.
Step 4: Stir in the Cheese
- Once rice is tender and liquid is mostly absorbed, remove from heat.
- Stir in 1 ½ cups of shredded cheese until melted and gooey.
- Top with the remaining ½ cup of cheese and cover for 1–2 minutes to melt.
Step 5: Serve Hot
- Garnish with chopped green onions, cilantro, or a dollop of sour cream if desired.
Notes
🍽️ Serving Suggestions
Serve with tortilla chips or warm flour tortillas Add toppings like sour cream, guacamole, or jalapeños Pair with a crunchy side salad or Mexican street corn 🌽 Squeeze fresh lime juice on top for extra zing 🍋 🔄 Variations
Chicken Taco Rice: Swap ground beef with shredded cooked chicken Vegetarian: Use black beans and corn instead of beef Spicy Kick: Add chopped jalapeños or hot sauce to the beef Low-Carb: Substitute rice with riced cauliflower Extra Veggies: Stir in bell peppers, corn, or spinach during cooking 🧊 Storage & Reheating
Storage:
Cool completely and store in an airtight container in the fridge for up to 4 days Reheating:
Microwave individual servings or reheat in a skillet with a splash of broth to loosen the rice. Freezing:
Store in freezer-safe containers for up to 2 months. Thaw in fridge overnight before reheating. ❓ 10 Frequently Asked Questions
1. Can I use brown rice?
Yes, but adjust the liquid and cooking time accordingly (about 40–45 minutes). 2. Is this dish spicy?
Mildly spicy depending on your Rotel. Use “mild” versions or omit for less heat. 3. What cheese is best?
Cheddar, Monterey Jack, or a Mexican blend melt beautifully. 4. Can I use water instead of broth?
Yes, but broth adds more flavor. If using water, season a bit more. 5. Can I make it in advance?
Definitely! This dish tastes great even after a day or two. 6. Can I make it in the Instant Pot?
Yes — brown beef on sauté mode, then cook rice on high pressure for 4–6 minutes. 7. What kind of rice works best?
Long-grain white rice cooks evenly and stays fluffy. Avoid instant rice. 8. What’s the best pan to use?
A large, deep skillet or sauté pan with a lid is perfect. 9. Can I double the recipe?
Absolutely — just make sure your pan is big enough. 10. How can I reduce the salt?
Use low-sodium broth and seasoning or make homemade taco seasoning. 💡 Pro Tips
Rinse your rice if you want fluffier grains Use freshly grated cheese for the best melt and flavor Let it rest covered for 5 minutes before serving to thicken Customize the toppings to suit everyone’s preferences Don’t skip the tomato paste — it deepens the flavor beautifully 🏁 Conclusion
This Cheesy Taco Rice is everything you want in a meal — rich, cheesy, flavorful, and so easy to throw together. 🧀🌶️🍚 Whether it’s a quick dinner after work or a weekend gathering with friends, this dish is ready to impress without the stress. One pan. One meal. Endless flavor. You’ll want to make this again and again!
Serve with tortilla chips or warm flour tortillas Add toppings like sour cream, guacamole, or jalapeños Pair with a crunchy side salad or Mexican street corn 🌽 Squeeze fresh lime juice on top for extra zing 🍋 🔄 Variations
Chicken Taco Rice: Swap ground beef with shredded cooked chicken Vegetarian: Use black beans and corn instead of beef Spicy Kick: Add chopped jalapeños or hot sauce to the beef Low-Carb: Substitute rice with riced cauliflower Extra Veggies: Stir in bell peppers, corn, or spinach during cooking 🧊 Storage & Reheating
Storage:
Cool completely and store in an airtight container in the fridge for up to 4 days Reheating:
Microwave individual servings or reheat in a skillet with a splash of broth to loosen the rice. Freezing:
Store in freezer-safe containers for up to 2 months. Thaw in fridge overnight before reheating. ❓ 10 Frequently Asked Questions
1. Can I use brown rice?
Yes, but adjust the liquid and cooking time accordingly (about 40–45 minutes). 2. Is this dish spicy?
Mildly spicy depending on your Rotel. Use “mild” versions or omit for less heat. 3. What cheese is best?
Cheddar, Monterey Jack, or a Mexican blend melt beautifully. 4. Can I use water instead of broth?
Yes, but broth adds more flavor. If using water, season a bit more. 5. Can I make it in advance?
Definitely! This dish tastes great even after a day or two. 6. Can I make it in the Instant Pot?
Yes — brown beef on sauté mode, then cook rice on high pressure for 4–6 minutes. 7. What kind of rice works best?
Long-grain white rice cooks evenly and stays fluffy. Avoid instant rice. 8. What’s the best pan to use?
A large, deep skillet or sauté pan with a lid is perfect. 9. Can I double the recipe?
Absolutely — just make sure your pan is big enough. 10. How can I reduce the salt?
Use low-sodium broth and seasoning or make homemade taco seasoning. 💡 Pro Tips
Rinse your rice if you want fluffier grains Use freshly grated cheese for the best melt and flavor Let it rest covered for 5 minutes before serving to thicken Customize the toppings to suit everyone’s preferences Don’t skip the tomato paste — it deepens the flavor beautifully 🏁 Conclusion
This Cheesy Taco Rice is everything you want in a meal — rich, cheesy, flavorful, and so easy to throw together. 🧀🌶️🍚 Whether it’s a quick dinner after work or a weekend gathering with friends, this dish is ready to impress without the stress. One pan. One meal. Endless flavor. You’ll want to make this again and again!