Cheesy Taco Beef and Rice is the ultimate weeknight dinner that brings bold taco flavor, hearty rice, and melty cheese together in one easy one-pan meal. This dish is a fan favorite because it is simple to make, full of flavor, and perfect for feeding a hungry family without a lot of fuss. Whether you are short on time or just craving a comforting dinner with all the classic taco ingredients, this cheesy taco rice delivers in every way. Ready in about 30 minutes and cooked entirely in one skillet, this recipe is ideal for busy evenings or casual gatherings.
Why You’ll Love This cheesy taco beef and rice
There are so many reasons to fall in love with cheesy taco beef and rice! First, it combines savory seasoned beef with fluffy rice and gooey cheese in every bite. The Rotel tomatoes and taco seasoning give this dish that familiar Tex-Mex taste you crave, while cooking everything in one pan means minimal cleanup and maximum convenience. It’s kid-friendly, customizable, and can be dressed up with toppings like sour cream, guacamole, and fresh cilantro for extra flavor. Best of all, this meal comes together quickly and easily, making it a true weeknight winner.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef (93/7 lean recommended)
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 2¼ cups beef broth
- 1 can (10 oz) Rotel tomatoes
- 2 tablespoons tomato paste
- 1½ cups long grain white rice, uncooked
- 2 cups shredded cheese (any favorite variety)
Step-by-Step: How to Make cheesy taco beef and rice
- Heat the skillet: Place a large skillet over medium-high heat and add the olive oil. Once the oil is hot, add the ground beef and diced onion. Cook, breaking up the meat with a spatula, until the beef is no longer pink and the onions are soft and translucent, about 8 to 10 minutes.
- Drain excess fat: After the beef is cooked, carefully drain off any excess grease from the pan to keep the dish from becoming too oily.
- Add seasoning: Stir in the minced garlic and taco seasoning packet. Cook for 30 seconds to let the spices become fragrant and well incorporated with the beef.
- Add liquids and rice: Pour in the beef broth, Rotel tomatoes with their juices, and tomato paste. Stir well to combine all ingredients. Bring the mixture to a boil, then stir in the uncooked rice. Let it return to a boil once more.
- Simmer: Once boiling, reduce the heat to low or medium-low and cover the skillet with a lid. Let the rice cook for about 15 minutes, undisturbed, so it absorbs the liquid and becomes tender.
- Add cheese: After the rice is cooked, evenly sprinkle the shredded cheese over the top. Cover again and cook for another 5 minutes or until the cheese is completely melted and bubbly.
- Serve: Remove from heat and serve hot with your favorite taco toppings such as sour cream, guacamole, pico de Gallo, or fresh cilantro.
Helpful Tips
- Use a large skillet with high sides and a lid. This prevents splattering and ensures the rice cooks evenly.
- Covering the pan during the rice cooking stage is crucial to trap steam, which cooks the rice through.
- If your beef mixture seems too dry before adding the rice, you can add a splash more broth or water to ensure the rice cooks properly.
- Stirring the rice once after it has begun cooking helps prevent it from sticking to the bottom of the pan.
- Taste the mixture before adding cheese to decide if you want more seasoning or salt.
Substitutions and Variations
Meat alternatives:
- Substitute ground turkey or chicken for a lighter version.
- Use plant-based ground meat to make this vegetarian-friendly.
Rice alternatives:
- Swap long grain white rice for brown rice, but increase the cooking time and liquid accordingly (about 45 minutes simmering).
- Cauliflower rice can be used for a low-carb option, although it requires less liquid and cook time.
Cheese options:
- Try cheddar, Monterey Jack, Colby Jack, or Pepper Jack to match your desired level of spice.
- For a smoky flavor, use a shredded smoked gouda or queso quesadilla blend.
Spice it up:
- Add diced jalapeños, chipotle peppers, or cayenne powder for more heat.
- For a milder taste, choose mild Rotel and taco seasoning and stick with a mellow cheese like Colby Jack.
Storage Instructions
- Refrigerator: Store leftover cheesy taco rice in an airtight container for up to 4 days.
- Freezer: You can freeze this dish for up to 3 months. Simply divide it into freezer-safe containers and let it thaw in the refrigerator overnight before reheating.
- Reheating: Microwave individual portions until warm, or reheat in a skillet over medium heat with a splash of broth to bring back moisture.
Nutritional Information
- Calories: Approximately 512 kcal per serving
- Protein: Ground beef and cheese provide a good source of protein to keep you satisfied.
- Carbohydrates: Rice adds hearty carbohydrates for energy.
- Fat: Cheese and beef contribute to the fat content, which helps make this dish rich and comforting.
- Fiber: Ingredients like Rotel tomatoes add a bit of fiber, and adding toppings like avocado can boost it further.
Note: Exact nutritional values will vary based on specific brands and ingredients used, such as cheese type and ground beef lean percentage.
Serving Suggestions
Cheesy taco rice is delicious on its own, but these serving ideas can help elevate your meal:
- Taco bar style: Serve with bowls of shredded lettuce, diced tomatoes, sliced black olives, and chopped cilantro so everyone can customize their plate.
- Sauce it up: Drizzle with sour cream, salsa verde, or chipotle ranch for extra flavor.
- Add freshness: Lime wedges and fresh cilantro bring brightness to the rich and cheesy dish.
- Side dishes: Pair with a light salad or corn chips to complete your Mexican-inspired meal.
Frequently Asked Questions About cheesy taco beef and rice
Can I make this recipe gluten-free?
Yes, if you use gluten-free taco seasoning and ensure your broth is gluten-free, this recipe can easily fit a gluten-free diet. Always check labels to be sure.
Can I use rice that is already cooked?
This recipe is designed for uncooked long grain rice so it absorbs flavors as it simmers. If you want to use cooked rice, reduce the amount of broth and add the rice at the end of cooking, warming it through before adding the cheese.
Is there a dairy-free option?
Absolutely! Simply omit the cheese or use a dairy-free cheese alternative. You may also like a dollop of dairy-free sour cream on top instead of traditional toppings.
Can I make this in an Instant Pot?
Yes, though cooking times and liquid ratios will differ. Use the sauté mode for the beef and onions, then pressure cook with rice and liquids for about 8 minutes, followed by a natural release.
How spicy is this dish?
The spice level depends on the Rotel and taco seasoning you choose. For milder heat, select mild versions. To turn up the heat, pick spicy Rotel and add jalapeños or chili flakes.
Final Thoughts
Thank you for trying this cheesy taco beef and rice recipe! It is one of those comforting, family-friendly meals that brings people together around the table with minimal effort and maximum taste. I absolutely love how quickly it comes together and how adaptable it is to what you have on hand. Whether you are cooking for a busy weeknight dinner or feeding a crowd, this one-pan wonder delivers big on flavor and satisfaction. I hope you enjoy every cheesy, savory bite and feel inspired to make this dish again and again. Happy cooking and thank you for being part of our food-loving community!