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You're gonna love this Cheesy Taco Rice. It's all made in one pan, loaded with punchy flavors. Ground beef gets spiced up and cooked with fluffy rice, plus all sorts of Tex-Mex goodies, then blanketed in gooey cheese. It's a tasty supper for a chill weeknight or a crowd-pleasing family meal. This one always gets cheers around here.
Irresistible Ingredients List
- Shredded Cheese: A generous handful melts perfectly on top. Try Monterey Jack, cheddar, or even a mix—whatever you like.
- Long-Grain White Rice: Absorbs all those flavors and gets nice and fluffy as it cooks.
- Tomato Paste: Brings an extra kick of flavor and thickens everything up.
- Rotel: These diced tomatoes with green chilies give the meal a zesty twist.
- Beef Broth: Makes the rice super tasty and gives the dish lots of depth.
- Taco Seasoning: Brings that classic taco taste to the mix.
- Garlic: Use a clove or two, or reach for the jarred kind if that's what you have. Even garlic powder will work, but crushed fresh garlic’s my favorite.
- Yellow Onion: Cooks down to make a sweet, savory base. Sauté it with the meat for best results.
- Ground Beef: Pick whatever fat level you like—I usually choose lean beef to keep it lighter.
- Olive Oil: Just a drizzle to get the veggies softened and brown up the beef.
How You Put It Together
- Finish With Cheese:
- Scatter your shredded cheese all over the hot rice. Pop the lid back on or leave it for a few minutes until everything’s melty and bubbling.
- Time to Eat:
- Spoon your tasty rice straight onto plates. Load it up with sour cream, salsa, guac, cilantro, or whatever you love.
- Get Simmering:
- Toss in the beef broth, Rotel, tomato paste, and then finally the rice. Stir it all together and bring that to a boil. Put the lid on, turn the burner low, and let everything hang out for 15 minutes to let the rice soak up all the flavors.
- Add Your Spices:
- Garlic and taco seasoning go in next. Stir them in for half a minute till you can smell the deliciousness.
- Sauté Beef & Onions:
- Start by heating your olive oil in a deep skillet over medium-high. Drop in the ground beef and onion and cook until everything’s brown and soft. Pour off any extra grease so your meal isn’t too heavy.
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Honestly, I keep coming back to this meal. It's my reliable option on nights I need a fast fix. The cheesy, spicy combo never gets old for me.
Top Sides to Serve With It
Try scooping some up with tortilla chips, add a crisp salad, or plop a bit of guac on the side. If you're really hungry, add some warm tortillas or a pile of refried beans too.
Make It Totally Yours
- Veggie Boost:
- Add in corn, chopped bell peppers, or black beans for more flavor and color.
- Go Mild:
- Choose Colby Jack and mild taco seasoning, and go with mild Rotel to keep it gentle.
- Turn Up the Heat:
- Swap in spicy Rotel, pepper jack cheese, and throw in some jalapeños if you want it fiery.
How to Save and Reheat
Leftovers? No problem! Pop them in a container with a tight lid and they’ll be good in your fridge for up to three days. Warm them up on your stove or a quick zap in the microwave and you’re set.
This Cheesy Taco Rice is just straight-up comfort on a plate. Packed with flavor, super easy, and fun to throw together—it’s gonna be a favorite at your place just like it is at mine.
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Recipe Questions & Answers
- → Can I swap in chicken for the beef?
- Totally. Use ground chicken or even turkey if you want something lighter.
- → Is this meal okay for gluten-free folks?
- Yeah, just pick taco seasoning and broth that say gluten-free on the label.
- → How do I make it bring the heat?
- Go for spicy Rotel, swap in Pepper Jack, and toss in jalapeños if you want it hot.
- → What’s the best way to keep leftovers?
- Toss whatever’s left into a sealed container and pop it in your fridge for three days max.
- → What goes great with this?
- Sour cream, guac, pico, or some cilantro on top all work awesome.