Effortless Cheesy Taco Rice (Printable Version)
Ground beef, taco flavors, rice and gooey cheese all come together in one pan in about half an hour.
# What You'll Need:
→ Main Ingredients
01 -
2 cups cheese, shredded (whatever kind you like)
02 -
1 1/2 cups uncooked long-grain white rice
03 -
2 tablespoons tomato paste
04 -
1 (10 oz) can Rotel
05 -
2 1/4 cups beef broth
06 -
1 packet taco seasoning
07 -
2 garlic cloves, chopped
08 -
1 small yellow onion, diced up
09 -
1 pound ground beef
10 -
1 tablespoon olive oil
# Steps to Follow:
01 -
Dish it out hot and pile on whatever you like—try some cilantro, pico de gallo, guac, or a dollop of sour cream.
02 -
Scatter the shredded cheese over everything. Let it sit on the heat for about 5 minutes till the cheese gets all gooey and melted.
03 -
Pop the lid on, turn down the heat to medium-low, and let it gently bubble away for 15 minutes.
04 -
Dump in the beef broth, the whole can of Rotel, and stir in the tomato paste. Mix it all up and let it boil. Add the dry rice and make sure it comes back to a good boil.
05 -
Add the garlic and taco seasoning next. Stir it in and cook for about half a minute so everything smells awesome.
06 -
Get your big skillet hot on medium-high. Add the olive oil, ground beef, and onion. Break up the beef while it cooks until it’s no longer pink and the onions look soft, around 8 to 10 minutes. Drain off any extra grease you see.
# Additional Notes:
01 -
Garlic works in lots of ways—fresh, jarred, paste, or even a teaspoon of powder does the trick.
02 -
Want more kick? Try spicy Rotel, Pepper Jack cheese, or toss in jalapeños. If spice isn’t your thing, pick the mild Rotel, gentle taco seasoning, and Colby Jack.
03 -
Grab a wide skillet with high edges and a lid for this dish.
04 -
Leftovers? Store them in a sealed container in the fridge. They’ll be good for up to three days.