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Cheesy Taco Rice

Cheesy Taco Rice: Your Quick Comfort Food Fix

Cheesy Taco Rice is a quick, comforting one-pan meal combining savory beef and gooey cheese, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Used for cooking to enhance flavor; substitute with vegetable oil if needed.
  • 1 pound Ground Beef Provides protein and a rich foundation; can be swapped with ground turkey or plant-based options.
  • 1 large Yellow Onion Adds sweetness and depth; shallots can be used as an alternative.
  • 3 cloves Garlic Enriches aroma and seasoning; fresh minced garlic is best.
For the Flavor
  • 1 packet Taco Seasoning Infuses classic taco flavors.
  • 2 cups Beef Broth Adds moisture and depth; feel free to use chicken or vegetable broth.
  • 1 can Rotel Tomatoes Offers tang and acidity; canned diced tomatoes can be substituted.
  • 2 tablespoons Tomato Paste Thickens the mixture and intensifies flavor.
For the Rice
  • 1 cup Long Grain White Rice Serves as the dish's base; brown rice can be used.
For the Topping
  • 1-2 cups Shredded Cheese Melts perfectly for a comforting finish.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add 1 pound of ground beef and 1 diced yellow onion. Cook for 8-10 minutes until the beef is browned and the onions are translucent, stirring occasionally.
  2. Stir in 3 cloves of minced garlic and 1 packet of taco seasoning into the beef mixture. Cook for an additional 30 seconds.
  3. Pour in 2 cups of beef broth, 1 can of Rotel tomatoes (drained), and 2 tablespoons of tomato paste. Stir well, bringing the mixture to a gentle simmer. Add 1 cup of uncooked long-grain white rice.
  4. Cover the skillet with a lid, then reduce the heat to medium-low. Let it simmer for approximately 15 minutes.
  5. Once the rice is tender and most of the liquid has evaporated, sprinkle 1-2 cups of shredded cheese over the top and cover the skillet to let it cook for an extra 5 minutes.
  6. Remove the skillet from heat and let it sit for a minute before serving. Scoop portions into bowls and garnish with optional toppings like sour cream.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 80mgSodium: 750mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 400IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat with a splash of broth to keep it creamy.

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