Cheesy Taco Rice Recipe

This Cheesy Taco Rice recipe is a quick and hearty one-pan meal that’s perfect for busy weeknights. Loaded with seasoned ground beef, tender rice, zesty taco spices, and plenty of melted cheese, it brings all the best elements of a taco into a warm, comforting dish.

Why You’ll Love This Recipe

I love this recipe because it’s simple, filling, and packed with flavor. It’s a great way to use pantry staples and stretch a pound of ground beef into a full, satisfying meal. Plus, it’s incredibly versatile—I can serve it on its own, in a burrito, or even as a stuffing for bell peppers. Everything comes together in one pan, which makes cleanup easy and stress-free.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef
• Onion, diced
• Taco seasoning (homemade or store-bought)
• Canned diced tomatoes with green chilies
• Tomato sauce
• Beef broth or water
• Long grain white rice (uncooked)
• Shredded cheddar cheese (or a Mexican blend)
• Olive oil or vegetable oil
• Optional: chopped cilantro, sour cream, avocado, or jalapeños for topping

Directions

1. I heat a bit of oil in a large skillet over medium heat and cook the diced onions until they start to soften.

2. I add the ground beef and cook until browned, breaking it up with a spoon as it cooks.

3. I drain excess grease if needed, then stir in taco seasoning and mix well.

4. I add the diced tomatoes with green chilies, tomato sauce, beef broth, and rice. I stir everything together and bring it to a gentle boil.

5. Once boiling, I reduce the heat to low, cover, and simmer for about 18–20 minutes, or until the rice is tender and the liquid is absorbed.

6. I remove the lid, sprinkle cheese over the top, and let it melt with the heat off. Sometimes I pop it under the broiler for a minute if I want a bubbly, golden top.

7. I finish with any toppings I like and serve hot.

Servings and timing

This recipe makes about 4–6 servings. Prep time takes around 10 minutes, and cook time is approximately 25–30 minutes, making it a perfect 35–40 minute meal from start to finish.

Variations

I like swapping out the ground beef for ground turkey or chicken when I want a leaner version. I’ve also made it vegetarian by using black beans or lentils in place of the meat. Sometimes I mix in frozen corn, bell peppers, or black olives to add texture and variety. For extra heat, I stir in hot sauce or use spicy taco seasoning.

Storage/reheating

Leftovers store well in an airtight container in the fridge for up to 4 days. I reheat it in the microwave or on the stovetop with a splash of broth or water to loosen it up. This dish also freezes well—I portion it into containers and freeze for up to 2 months.

FAQs

Can I use brown rice instead of white rice?

Yes, but I adjust the liquid and cooking time since brown rice takes longer. I usually add extra broth and simmer for 40–45 minutes.

Is this recipe spicy?

It has a mild kick from the taco seasoning and green chilies, but I can always adjust the heat by using mild or hot ingredients depending on my preference.

Can I make this ahead of time?

Definitely. I often make it a day ahead, and the flavors develop even more overnight. I just reheat and add fresh toppings before serving.

What kind of cheese works best?

I typically use shredded cheddar or a Mexican blend, but Monterey Jack, Pepper Jack, or Colby cheese also melt beautifully into the dish.

Can I cook this in a rice cooker?

Not recommended, since the beef needs to be browned and the liquid ratios are specific to stovetop cooking. I stick with a large skillet or sauté pan for best results.

Conclusion

Cheesy Taco Rice is one of my go-to meals when I want something delicious, hearty, and easy to make. It’s comforting, customizable, and a guaranteed crowd-pleaser—great for weeknights, leftovers, or even meal prep. I love how it brings all the flavor of a taco into a cozy, cheesy skillet dish.

Cheesy Taco Rice Recipe

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 25–30 minutes
• Total Time: 35–40 minutes
• Yield: 4–6 servings
• Category: Dinner
• Method: One-Pan, Skillet
• Cuisine: Mexican-Inspired, Tex-Mex

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Description

This Cheesy Taco Rice is a quick, one-pan wonder packed with seasoned ground beef, tender rice, zesty taco flavor, and melty cheese. It’s the perfect comfort food for busy nights, bringing all the flavors of tacos into a warm, satisfying skillet meal that’s easy to make and loved by the whole family.

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Ingredients

• 1 lb ground beef
• 1 small onion, diced
• 1 packet taco seasoning (or 2–3 tbsp homemade)
• 1 can (10 oz) diced tomatoes with green chilies
• 1 can (8 oz) tomato sauce
• 2 cups beef broth or water
• 1 cup long grain white rice (uncooked)
• 1½ cups shredded cheddar cheese or Mexican blend
• 1 tbsp olive oil or vegetable oil
• Optional toppings: chopped cilantro, sour cream, avocado slices, jalapeños

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Instructions

1. Heat oil in a large skillet over medium heat. Sauté diced onions until softened.

2. Add ground beef, cooking until browned and crumbled. Drain excess fat.

3. Stir in taco seasoning and mix well.

4. Add diced tomatoes with green chilies, tomato sauce, broth, and uncooked rice. Stir to combine.

5. Bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes, or until rice is tender and liquid is absorbed.

6. Remove lid, sprinkle cheese over the top, and let melt (optional: broil for 1–2 minutes for a bubbly, golden finish).

7. Add desired toppings and serve hot.

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Notes

• Substitute ground turkey or chicken for a leaner option.

• Add black beans, corn, or bell peppers for variety.

• Adjust spice level using mild or hot taco seasoning and chilies.

• Make vegetarian by replacing meat with beans or lentils.

• Freezes well; store in airtight containers for up to 2 months.