Cheesy Taco Rice is the ultimate comfort food when you need a fast, filling dinner that the whole family will actually finish. This hearty skillet recipe combines seasoned beef, tender rice, bold Tex-Mex flavors, and melted cheese in one simple pan. Because it cooks all together, it delivers maximum flavor with minimal cleanup. If you are looking for an easy weeknight dinner that feels satisfying without complicated steps, this recipe checks every box. It also works perfectly for meal prep, Taco Tuesday, or anytime you crave bold, cheesy goodness.
Story
I started making Cheesy Taco Rice on hectic weeknights when I needed something fast but still comforting. Instead of cooking rice separately and preparing taco filling on the side, I combined everything into one skillet. That simple change transformed dinner. The rice absorbs the seasoned broth while the beef simmers, which gives this Cheesy Taco Rice incredible flavor in every bite.
What makes Cheesy Taco Rice so dependable is how adaptable it feels. You can spice it up, keep it mild, or pile on toppings. It delivers the bold flavors you expect from a taco tuesday recipe, yet it feels like a complete meal in one pan. Even better, it tastes like a cross between ground beef rice casserole and classic tacos, which makes it perfect for families.
Because it cooks in one skillet, this one skillet meal saves time and reduces cleanup. That alone makes Cheesy Taco Rice a repeat recipe in my kitchen. Plus, the melted cheese on top creates that irresistible finish that keeps everyone coming back for seconds.
Ingredients
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1 tablespoon olive oil
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1 pound ground beef
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1 small yellow onion, finely diced
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2 cloves garlic, minced
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1 packet taco seasoning
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2 1/4 cups beef broth
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1 (10 oz) can Rotel
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2 tablespoons tomato paste
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1 1/2 cups long-grain white rice (dry, uncooked)
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2 cups shredded cheese (any variety)
Step-by-Step Instructions
Preparing the Ingredients
Start by heating olive oil in a large, high-sided skillet over medium-high heat. Add the ground beef and diced onion. Break up the beef with a spoon as it cooks. Continue cooking for about 8 to 10 minutes until the beef is no longer pink and the onions turn soft and translucent. Drain excess grease carefully so the rice does not become heavy.
Next, add the minced garlic and taco seasoning. Stir thoroughly and cook for about 30 seconds. This step wakes up the spices and deepens the flavor before adding liquids.
Cooking Instructions
Pour in the beef broth, Rotel, and tomato paste. Stir well to combine. Bring the mixture to a full boil so everything blends evenly. Once boiling, stir in the uncooked rice and bring it back to a boil.
Immediately reduce the heat to medium-low, cover with a tight-fitting lid, and simmer for 15 minutes. During this time, the rice absorbs the seasoned broth and becomes tender.
After 15 minutes, remove the lid and sprinkle shredded cheese evenly across the top. Cover again and cook for an additional 5 minutes until the cheese melts completely. Remove from heat and let it sit for a few minutes before serving.
Tips for Perfect Results
Common Mistakes to Avoid
Do not skip draining the grease from the beef. Too much fat prevents the rice from cooking properly and affects texture.
Always use a large skillet with high sides and a lid. If the pan is too small, the rice may not cook evenly.
Keep the heat low while simmering. If the heat runs too high, the liquid evaporates before the rice finishes cooking, leaving it underdone.
Measure the rice carefully. Too much rice changes the liquid balance and creates dry results.
Pro Tips for Better Flavor
Use freshly minced garlic for stronger flavor. If needed, substitute 1 teaspoon garlic powder.
Choose spicy Rotel and Pepper Jack cheese if you prefer more heat. For a milder version, use mild Rotel and Colby Jack cheese.
Let the dish rest for five minutes before serving. This helps the rice finish absorbing moisture and improves texture.
Top your tex mex rice with fresh cilantro, diced avocado, sour cream, or pico de gallo for brightness and contrast.
Serving and Storage
How to Serve
Serve Cheesy Taco Rice straight from the skillet for a rustic presentation. Add sour cream, guacamole, pico de gallo, or sliced jalapeños for extra flavor. It also pairs well with a crisp side salad or tortilla chips. Because this dish combines protein, rice, and cheese, it works beautifully as a stand-alone meal.
How to Store Leftovers
Allow leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. Reheat in the microwave with a splash of broth or water to restore moisture. You can also reheat gently on the stovetop over low heat.
Conclusion
Cheesy Taco Rice delivers bold Tex-Mex flavor in a practical, family-friendly format. It cooks in one pan, uses simple ingredients, and creates a filling dinner without stress. Whether you need a reliable weeknight staple or a quick Taco Tuesday solution, this recipe makes dinner effortless and satisfying.
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Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, but you must adjust the cooking time and liquid amount. Brown rice requires more liquid and longer simmering time, so expect approximately 35 to 40 minutes of cook time.
Can I make this recipe ahead of time?
Absolutely. Prepare it fully, cool it, and store it in the refrigerator. Reheat gently before serving. It works well for meal prep.
Can I freeze Cheesy Taco Rice?
Yes. Allow it to cool completely, then store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat with a splash of broth to restore texture.
Print
Cheesy Taco Rice
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This Cheesy Taco Rice is a quick and easy one-pan meal loaded with ground beef, flavorful spices, tender rice, and melted cheese.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 2 1/4 cups beef broth
- 1 (10 oz) can Rotel
- 2 tablespoons tomato paste
- 1 1/2 cups long-grain white rice (dry, uncooked)
- 2 cups shredded cheese
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and onion and cook until beef is browned and onions are translucent. Drain excess grease.
- Add garlic and taco seasoning and cook for 30 seconds.
- Stir in beef broth, Rotel, and tomato paste. Bring to a boil.
- Stir in rice and return to a boil. Cover and reduce heat to low. Simmer for 15 minutes.
- Sprinkle shredded cheese over the top. Cover and cook 5 more minutes until melted.
- Let rest briefly and serve with desired toppings.
Notes
- Use fresh garlic, jarred garlic, garlic paste, or 1 teaspoon garlic powder.
- Use spicy Rotel and Pepper Jack cheese for more heat, or mild versions for less spice.
- Use a large high-sided skillet with a lid.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg