Cheesy Taco Rice

Cheesy Taco Rice is a quick and flavorful one-pan meal loaded with seasoned beef, tender rice, melty cheese, and all your favorite taco flavors. It’s simple enough for busy weeknights yet hearty and satisfying enough to keep everyone full and happy. This easy skillet dinner is a family favorite that always disappears fast.

Love More Dinner Ideas? Try My Chicken Wild Rice Casserole or this Cheesesteak Tortellini in Provolone Sauce next.

Why You’ll Love This Recipe

This one-pan meal is fast, flavorful, and ready in under 1 hour, making it perfect for weeknights when time is short. The rice soaks up all the seasoned beef and spices, while the cheese melts into a creamy layer that ties everything together. With simple, wholesome ingredients and minimal cleanup, it’s an easy win for the whole family.

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Ingredient List

For the Cheesy Taco Rice:

• 1 cup long-grain white rice (uncooked; rinse it first or suffer)
• 1 lb ground beef (80/20 works best)
• 2 cups shredded cheddar cheese (the good stuff, not the weird pre-shredded)
• 1 medium onion, diced small
• 3 cloves garlic, chopped up
• 1 can (10 oz) Rotel tomatoes with chiles
• 1 can (8 oz) tomato sauce
• 1½ cups beef broth
• 2 teaspoons chili powder
• 1 teaspoon cumin
• ½ teaspoon dried cilantro
• ½ teaspoon cayenne
• Salt and pepper
• 1 tablespoon oil for cooking

For Pico de Gallo:

• 4 small tomatoes, chopped
• ½ onion, diced tiny
• 1 jalapeño, diced (take out seeds unless you hate yourself)
• Juice from 2 limes
• ½ bunch cilantro, chopped
• Salt and pepper

Ground turkey’s fine if beef’s expensive. Any melty cheese works. I’ve used whatever’s in the fridge – Monterey Jack, Mexican blend, even leftover pizza cheese once.

Why These Ingredients Work

Had to learn the rice thing the hard way. First time I made this, didn’t rinse it and ended up with this gluey mess that stuck to everything. Now I rinse until the water runs clear like my grandma taught me.

Rotel’s a game changer because it’s already seasoned. Could you dice your own tomatoes and add chilies? Sure. Do you want to? Probably not on a Tuesday night when everyone’s starving.

The beef broth instead of water makes all the difference. Water makes bland rice. Broth makes rice that actually tastes like something worth eating. My neighbor uses chicken broth and says it’s just as good, but I’m loyal to beef.

That pico isn’t just pretty – it cuts through all the heavy cheese and beef. Without it, you’d feel like you need a nap after eating. With it, you actually want more.

Essential Tools and Equipment

Nothing fancy needed:

• Big skillet with a lid that fits (crucial – no lid means crappy rice)
• Sharp knife
• Cutting board
• Strainer for the rice
• Wooden spoon
• Bowl for pico

How To Make Cheesy Taco Rice

Make Your Pico First

Chop everything up and mix it together. Add lime juice, salt, and pepper. Let it sit while you cook – gets better as it sits there.

Brown the Beef and Build Flavor

Heat oil in your skillet. Dump in the beef and all the spices plus the onion. Break it up with your spoon and cook till it’s brown and the onion’s soft. Takes maybe 8 minutes. House smells amazing now.

Add the Flavor Base

Drain most of the grease but leave some for flavor. Add garlic, cook for like 30 seconds. Then dump in the Rotel, tomato sauce, and broth. Stir it around.

Rice Time

Add your rinsed rice and mix everything together. Bring it to a boil then turn it way down low and cover. Don’t peek for 15-20 minutes. I know you want to but don’t.

The Cheese Moment

Take it off heat and dump cheese on top. Cover again for a few minutes till it melts.

Finish and Serve

Top with pico and eat it. Serve with chips if you’re feeling fancy.

You Must Know

Rinse your damn rice. I can’t stress this enough. And don’t lift the lid while it’s cooking unless you want crunchy rice.

Drain the grease or you’ll have a greasy mess nobody wants to eat.

Personal Secret: I make the pico hours ahead sometimes, even the night before. The longer it sits, the better it gets. The lime juice pulls out all the tomato juices and makes this incredible sauce at the bottom.

Pro Tips & Cooking Hacks

Heavy pan prevents burning. If rice isn’t done after 20 minutes, add more broth and keep going. Every stove’s different.

Taste it before serving and add more spice if needed. My kids like it mild, Dave wants it spicier, so I adjust.

Make extra pico – we eat it on everything for days after.

Flavor Variations & Suggestions

Once you master the basic version:

• Corn version: Add frozen corn with the rice
• Bean version: Black beans make it more filling
• Smoky: Smoked paprika instead of regular
• Spicy: Pepper jack cheese, extra jalapeños
• Veggie: Bell peppers, whatever needs using up

Make-Ahead Options

Pico gets better overnight. The whole thing keeps for 3 days in the fridge and reheats great with a splash of broth.

I sometimes make double on Sunday and we eat it all week. Freezes okay for 3 months but skip the pico if freezing.

Recipe Notes

If it looks dry, add broth bit by bit. Should be creamy, not dry or soupy.

Different Rotel brands have different heat levels. Start with mild if you’re not sure.

Doubles easily if you’re feeding more people or want leftovers.

Serving Suggestions

We eat it as-is most nights, but sometimes I serve:

• Tortillas for making burritos
• Chips for scooping
• Avocado slices
• Sour cream
• More jalapeños for the brave souls

Kids like using chips as spoons. Whatever keeps them eating.

How to Store Your Cheesy Taco Rice

Fridge: Cover it, 4 days max. Actually tastes better the next day. Freezer: 3 months but make fresh pico when you reheat. Reheating: Splash of broth, low heat, stir it around. Microwave works for single servings.

Allergy Information

Has dairy. Naturally gluten-free.

Dairy-free: Use whatever fake cheese you like. Low-carb: Serve over cauliflower rice instead.

Questions I Get Asked A Lot

Can I use brown rice instead of white?

Absolutely! Just increase the cooking time to 35-40 minutes and you might need to add extra broth. Brown rice takes longer to get tender.

My rice turned out mushy – what went wrong?

Usually too much liquid or the heat was too high. Stick to the measurements I gave you and keep it at a gentle simmer, not a rolling boil.

Can I make this in a rice cooker?

Sure can! Brown the meat and aromatics in a regular pan first, then transfer everything to your rice cooker and follow your machine’s instructions.

How spicy is this dish?

Not very – it’s more flavorful than spicy. The Rotel adds gentle heat but most kids can handle it. Use hot Rotel or add more cayenne if you want more kick.

What if I don’t have Rotel?

Use a can of diced tomatoes and add a small can of diced green chiles. Not quite the same but close enough.

Can I use ground turkey instead of beef?

Definitely! Ground turkey, chicken, or even plant-based ground meat work great here.

💬 Made this?