why make this recipe
Cheesy Taco Rice is a fantastic dish that combines the beloved flavors of tacos with hearty rice. It’s easy to make, perfect for busy weeknights, and tastes delicious. Plus, it’s a one-pan meal, which means less cleanup for you! This recipe is not only satisfying but also customizable, so you can add your favorite toppings. It’s a great option for family dinners or when you have friends over.
how to make Cheesy Taco Rice
Ingredients:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 2¼ cups beef broth
- 1 (10 oz) can Rotel
- 2 tablespoons tomato paste
- 1½ cups long-grain white rice (dry, uncooked)
- 2 cups shredded cheese (any variety)
Directions:
- In a large skillet over medium-high heat, add the olive oil, ground beef, and diced onion.
- Cook and crumble the ground beef until it is no longer pink and the onions are translucent—about 8-10 minutes. Drain any excess grease from the pan.
- Stir in the minced garlic and taco seasoning into the cooked beef, cooking for 30 seconds.
- Add the beef broth, Rotel, and tomato paste into the skillet. Stir until combined and bring to a boil.
- Once boiling, stir in the long-grain white rice and bring the mixture back to a boil.
- Cover the skillet with a lid, reduce heat to medium-low, and let it cook for 15 minutes.
- Evenly sprinkle the shredded cheese over the top and cook for another 5 minutes or until the cheese has melted completely.
- Serve with your favorite taco toppings such as sour cream, guacamole, pico de gallo, and chopped fresh cilantro.
how to serve Cheesy Taco Rice
Serve Cheesy Taco Rice hot from the skillet. You can top it with sour cream, guacamole, pico de gallo, and fresh cilantro for added flavor. This dish is great on its own but pairs well with a side salad or tortilla chips for a complete meal.
how to store Cheesy Taco Rice
To store leftovers, let the Cheesy Taco Rice cool completely. Place it in an airtight container and store it in the fridge for up to 3 days. You can also freeze it for up to 2 months. To reheat, simply warm it up in the microwave or on the stove, adding a splash of beef broth if it seems dry.
tips to make Cheesy Taco Rice
- For extra flavor, consider adding chopped bell peppers or corn to the mix.
- Experiment with different types of cheese like cheddar, Monterey Jack, or pepper jack for a spicy kick.
- Make it a vegetarian dish by using black beans or lentils instead of ground beef.
variation
You can easily switch up this recipe by using chicken or turkey instead of ground beef. For a spicier version, try adding diced jalapeños or using a spicier taco seasoning. You can also make it with brown rice; just adjust the cooking time according to the rice’s instructions.
FAQs
Can I make Cheesy Taco Rice ahead of time?
Yes, you can prepare it in advance and reheat it before serving. Just store it in the fridge or freezer as mentioned.
What can I use instead of beef broth?
You can use chicken broth or vegetable broth if you prefer.
Is Cheesy Taco Rice gluten-free?
The recipe is not gluten-free due to the taco seasoning and some brands of beef broth. Look for gluten-free alternatives if needed.
Cheesy Taco Rice
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
- 1 can (10 oz) Rotel
- 2 tablespoons tomato paste
- 1.5 cups long-grain white rice (dry, uncooked)
- 2 cups shredded cheese (any variety)
Instructions
Preparation
- In a large skillet over medium-high heat, add the olive oil, ground beef, and diced onion.
- Cook and crumble the ground beef until it is no longer pink and the onions are translucent—about 8-10 minutes. Drain any excess grease from the pan.
- Stir in the minced garlic and taco seasoning into the cooked beef, cooking for 30 seconds.
- Add the beef broth, Rotel, and tomato paste into the skillet. Stir until combined and bring to a boil.
- Once boiling, stir in the long-grain white rice and bring the mixture back to a boil.
- Cover the skillet with a lid, reduce heat to medium-low, and let it cook for 15 minutes.
- Evenly sprinkle the shredded cheese over the top and cook for another 5 minutes or until the cheese has melted completely.
- Serve with your favorite taco toppings such as sour cream, guacamole, pico de gallo, and chopped fresh cilantro.