Cheesy Taco Rice

Cheesy Taco Rice is a flavorful and comforting one-pan meal that brings all the bold, zesty flavors of tacos into a hearty rice dish. Packed with seasoned ground meat, tender rice, tomatoes, and gooey melted cheese, it’s the ultimate quick and satisfying dinner that the whole family will love.

Why You’ll Love This Recipe

• One-pan dish with easy cleanup
• Hearty, cheesy, and packed with Tex-Mex flavor
• Highly customizable with proteins, veggies, or spice level
• Great for leftovers and meal prep
• Ready in about 30 minutes

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef (or turkey/chicken)
• Taco seasoning
• Onion, diced
• Garlic, minced
• Diced tomatoes with green chiles (e.g., Rotel)
• Tomato sauce or salsa
• Rice (long grain or instant)
• Chicken or beef broth
• Shredded cheese (cheddar or Mexican blend)
• Optional: black beans, corn, bell peppers, cilantro, lime wedges

directions

this recipe

1. In a large skillet over medium heat, cook the ground beef with diced onion and garlic until browned. Drain excess fat.
2. Stir in taco seasoning, followed by the diced tomatoes, tomato sauce, rice, and broth.
3. Bring to a boil, then reduce heat, cover, and simmer until rice is tender (about 15–20 minutes for regular rice or 5–7 minutes for instant).
4. Once rice is cooked, stir to combine, then sprinkle shredded cheese over the top. Cover for a few minutes until the cheese melts.
5. Garnish with fresh cilantro, a squeeze of lime, and other toppings if desired. Serve hot.

Servings and timing

• Servings: 4–6
• Prep time: 10–15 minutes
• Cook time: 20–30 minutes
• Total time: 30–45 minutes

Variations

• Substitute ground beef with turkey, chicken, or plant-based crumbles
• Add black beans, corn, or chopped bell peppers
• Use brown rice or cauliflower rice for a healthier twist
• Spice it up with jalapeños or a dash of hot sauce
• Make it vegetarian by omitting meat and adding more beans or veggies

storage/reheating

• Storage: Store in an airtight container in the refrigerator for up to 4 days
• Freezing: Freeze without cheese for up to 3 months; thaw and add cheese when reheating
• Reheating: Microwave or reheat on the stove with a splash of broth or water to keep it moist

FAQs

1. Can I use instant rice?

Yes, it cooks faster—just reduce the liquid slightly and cook for 5–7 minutes.

2. What can I substitute for taco seasoning?

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

3. Can I make it in advance?

Yes, it keeps well and is great for meal prep.

4. Is it spicy?

It can be—choose mild or hot taco seasoning and salsa based on your preference.

5. Can I make it vegetarian?

Absolutely—swap meat for black beans, lentils, or meat alternatives.

6. How do I prevent the rice from being undercooked?

Make sure it’s simmered with enough liquid and covered while cooking.

7. Can I add vegetables?

Yes, bell peppers, zucchini, or spinach are great additions.

8. What cheese works best?

Cheddar, Monterey Jack, or a Mexican blend melt well and taste great.

9. How do I make it creamier?

Stir in a bit of sour cream or cream cheese at the end.

10. What toppings go well?

Sour cream, avocado, jalapeños, fresh tomatoes, cilantro, and tortilla strips are all excellent.

Conclusion

Cheesy Taco Rice is a winning combination of convenience and flavor. Whether you’re feeding a family, prepping lunches, or just craving a quick comfort meal, this recipe delivers. Customize it with your favorite taco toppings and enjoy a delicious, fuss-free dish any night of the week.

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