Cheesy Taco Rice Recipe

If you’re looking for a quick, hearty, and flavor-packed dinner, this Cheesy Taco Rice recipe checks every box. It’s a one-pan wonder that combines all the bold flavors of a classic taco—seasoned ground beef, tomatoes, garlic, onion, and melted cheese—with the comfort and ease of a rice skillet. Perfect for busy weeknights, this dish is not only filling but also customizable with your favorite toppings. Whether you’re feeding a hungry family or meal prepping for the week ahead, it’s a guaranteed crowd-pleaser.

This recipe transforms simple pantry staples into a delicious, cheesy, taco-style meal that requires minimal prep and cleanup. Using just one large skillet, the rice cooks directly in seasoned beef broth, absorbing all the savory flavor along the way. Topped with gooey melted cheese and garnished with taco toppings like sour cream or guacamole, this dish is a cozy, satisfying meal that’ll quickly become a household favorite. Bonus: it makes excellent leftovers and stores well for later.

Why You’ll Love This Recipe

1. One-Pan Meal – Everything cooks in a single skillet—less cleanup, more convenience.
2. Bold Taco Flavors – Taco seasoning, garlic, and Rotel bring the classic taco taste.
3. Family-Friendly – Kids and adults alike love this cheesy, savory dish.
4. Customizable Heat – Easy to make mild or spicy depending on your preference.
5. Great for Leftovers – Tastes just as good the next day and reheats beautifully.

Ingredients

• Olive oil
• Ground beef
• Yellow onion (finely diced)
• Garlic (minced)
• Taco seasoning
• Beef broth
• Rotel (diced tomatoes and green chilies)
• Tomato paste
• Long grain white rice (uncooked)
• Shredded cheese (any variety)

Variations

• Make It Spicy: Use hot Rotel, spicy taco seasoning, and Pepper Jack cheese.
• Mild Version: Choose mild Rotel and mild taco seasoning; use Colby Jack cheese.
• Swap the Meat: Use ground turkey or chicken instead of beef.
• Add Veggies: Stir in corn, black beans, or bell peppers for extra texture and nutrition.
• Low-Carb Option: Replace rice with cauliflower rice and adjust broth accordingly.

How to Make the Recipe

Step 1: Brown Beef and Onions

Heat olive oil in a large skillet over medium-high heat. Add ground beef and diced onion. Cook for 8–10 minutes, crumbling the beef until browned and the onion is translucent. Drain excess grease.

Step 2: Add Seasonings

Stir in the minced garlic and taco seasoning. Cook for about 30 seconds until fragrant.

Step 3: Add Liquids and Rice

Pour in beef broth, Rotel, and tomato paste. Stir to combine. Bring the mixture to a boil.

Step 4: Simmer the Rice

Stir in the uncooked rice. Cover with a lid, reduce heat to medium-low or low, and simmer for 15 minutes, or until rice is tender.

Step 5: Add Cheese

Sprinkle shredded cheese evenly over the top. Cover again and cook for another 5 minutes, or until the cheese is melted.

Step 6: Serve

Serve hot, topped with your favorite taco garnishes such as sour cream, guacamole, salsa, or chopped cilantro.

Tips for Making the Recipe

• Use a Large Skillet: Ensure it’s deep and has a lid for even cooking.
• Don’t Over-Stir the Rice: Stir once, then cover and let it cook undisturbed for best texture.
• Grate Cheese Fresh: It melts better and gives a smoother finish than pre-shredded.
• Let It Rest: After turning off the heat, let the dish sit covered for 5 minutes to allow flavors to settle.
• Adjust Seasoning: Taste before serving—some taco seasonings are saltier than others.

How to Serve

• As a Main Dish: It’s filling on its own with optional toppings.
• Taco Night Alternative: Serve with tortilla chips or soft taco shells.
• Burrito Filling: Use leftovers to stuff burritos or wrap in a tortilla.
• With a Side Salad: Add freshness with a crisp salad or slaw.
• Party Dish: Great for potlucks or casual gatherings—just keep warm in a slow cooker.

Make Ahead and Storage

Storing Leftovers

Allow the dish to cool completely, then store in an airtight container in the fridge for up to 3 days.

Freezing

This dish freezes well. Store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat on the stovetop over low heat with a splash of broth or water, or microwave in short intervals, stirring between rounds to prevent drying out.

FAQs

1. Can I use instant rice?

It’s not recommended—instant rice may overcook and become mushy in this one-pan method.

2. What if I don’t have taco seasoning?

Use a mix of chili powder, cumin, paprika, garlic powder, onion powder, and oregano.

3. Can I make this ahead of time?

Yes, prepare the dish fully and reheat just before serving.

4. How do I make it vegetarian?

Swap the ground beef for plant-based crumbles and use vegetable broth.

5. Can I use brown rice?

Yes, but it takes longer to cook—adjust liquid and time accordingly.

6. Is this recipe gluten-free?

It can be—ensure your taco seasoning and broth are certified gluten-free.

7. Can I make it dairy-free?

Yes, just omit the cheese or use a dairy-free cheese substitute.

8. What cheese melts best for this recipe?

Cheddar, Monterey Jack, or a Mexican blend work great.

9. How do I prevent the rice from sticking?

Keep the heat low and make sure your skillet is well-covered during simmering.

10. Can I double the recipe?

Yes, just use a larger skillet or divide into two pans for even cooking.

Conclusion

Cheesy Taco Rice is the ultimate one-skillet dinner—easy to make, full of flavor, and endlessly adaptable. With its creamy melted cheese, seasoned meat, and tender rice, it’s the kind of meal that brings comfort and satisfaction with every bite. Whether you’re serving it straight from the pan or dressing it up with your favorite toppings, this recipe is sure to become a go-to favorite for busy nights and cozy meals alike.

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