Cheesy Taco Rice (Print)
An easy one-pan dish with taco-seasoned beef, tender rice, and melted cheese. Perfect for a quick, weeknight dinner in no time at all.
# Ingredients:
→ Main Ingredients
01 -
1 pound ground beef
02 -
1 small onion, diced finely
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2 minced garlic cloves
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1 taco seasoning packet
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1 1/2 cups long-grain white rice (uncooked)
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2 1/4 cups beef broth
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1 tablespoon olive oil
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2 tablespoons of tomato paste
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1 (10 oz) can of Rotel diced tomatoes
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2 cups shredded cheese (choose your favorite)
# Steps:
01 -
Over medium heat in a big skillet, heat up the oil, toss in the onion and beef. Break the beef apart as it cooks. You'll know it's ready when the meat turns brown and the onion softens up, usually around 8-10 minutes. Drain the extra grease before moving on.
02 -
Mix the garlic and taco seasoning into the cooked beef, making sure everything is well coated. Let it cook for about 30 seconds.
03 -
Pour in the beef broth, Rotel, and tomato paste. Give it a good stir and bring everything up to a boil. Add the dry rice once it’s bubbling and let it boil again.
04 -
Once it's boiling, put a lid on the pan, lower the heat to low or medium-low, and let it simmer for 15 minutes.
05 -
Sprinkle cheese all over the top and let it sit there for 5 minutes or until you notice the cheese has melted fully.
06 -
Put on toppings you love like sour cream, guacamole, pico de gallo, or freshly chopped cilantro before serving.
# Notes:
01 -
Garlic: Fresh minced garlic works great, but jarred garlic or garlic paste can save time. No fresh garlic? Use garlic powder—1 teaspoon should do.
02 -
Spicy or Not: Add heat by using spicy Rotel, Pepper Jack cheese, or jalapeño slices. Keep it cool with mild Rotel, a mild kind of taco seasoning, and something like Colby Jack cheese.
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Pan Size: Pick a large skillet with high edges and ensure it comes with a lid.
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Leftovers: Pop any extras in a sealed container and store them in the fridge. They’ll last for up to 3 days.