Go Back

Cheesy Taco Rice

A flavorful and quick skillet meal that combines seasoned beef, rice, Rotel, and melted cheese, perfect for weeknight dinners and casual gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 packet taco seasoning
  • 2.25 cups beef broth Use low-sodium if preferred.
  • 1 10 oz can Rotel
  • 2 tablespoons tomato paste
  • 1.5 cups long-grain white rice (dry, uncooked) Rinse briefly for a looser texture.
  • 2 cups shredded cheese (any variety) Cheddar or Monterey Jack recommended.

Method
 

Cooking
  1. In a large skillet pan over medium-high heat, add the olive oil, ground beef, and onion. Cook and crumble the ground beef until it’s no longer pink and the onions are translucent – about 8-10 minutes. Drain any excess grease from the pan.
  2. Add the garlic and taco seasoning packet into the cooked ground beef and stir everything together. Cook for 30 seconds.
  3. Stir in the beef broth, Rotel, and tomato paste until combined. Bring to a boil. Once boiling, stir in the rice and bring the mixture back to a boil.
  4. Once boiling, cover the skillet pan with a lid and reduce the heat to medium-low or low and cook for 15 minutes.
  5. Evenly sprinkle the shredded cheese over the top and cook for another 5 minutes or until the cheese has completely melted.

Notes

Serve with sour cream, guacamole, pico de gallo, and chopped fresh cilantro. Store leftovers in the fridge for 3-4 days or freeze for up to 2 months.