Cheesy Taco Rice Delight

This cheesy taco rice has become my go-to dinner solution for those hectic weeknights when time is short but I still want to serve something delicious that everyone will devour.

I first created this recipe when my teenage son brought friends over unexpectedly. With hungry teenagers staring at me hopefully, this dish saved dinner and has been requested at least twice a month ever since.

Ingredients

• Ground beef: Creates the hearty foundation for this dish, use 80/20 for best flavor

• Yellow onion: Adds aromatic sweetness that balances the savory elements

• Fresh garlic cloves: Provide essential flavor depth that powder simply cannot match

• Taco seasoning packet: Offers convenience without sacrificing authentic taste

• Beef broth: Introduces richness and helps cook the rice perfectly

• Rotel tomatoes: Bring acidity and subtle heat, choose mild or spicy based on preference

• Tomato paste: Concentrates flavor and helps thicken the sauce

• Long grain white rice: Absorbs all the delicious flavors while maintaining perfect texture

• Shredded cheese: Forms that irresistible gooey topping, use a Mexican blend for best results

Step-by-Step Instructions

Brown Beef and Onions:

Heat olive oil in a large skillet with high sides over medium-high heat until it shimmers. Add ground beef and diced onion together, breaking the meat into small crumbles with a wooden spoon. Cook for about 8–10 minutes, stirring occasionally, until beef is no longer pink and onions have softened and become translucent. Carefully drain excess grease by tilting pan and removing with a spoon, leaving just enough for flavor.

Add Seasonings:

Sprinkle the minced garlic and taco seasoning over the cooked meat mixture. Stir continuously for 30 seconds until the garlic becomes fragrant and the seasonings coat the meat evenly. This quick toast activates the spices and enhances their flavors throughout the dish.

Add Liquids and Rice:

Pour in the beef broth while scraping the bottom of the pan to release any browned bits; these contain incredible flavor. Add the Rotel tomatoes with their juice and tomato paste, stirring until the tomato paste dissolves completely. Bring this mixture to a vigorous boil, which should take about 2 minutes. Once boiling, add the uncooked rice, stirring well to ensure it's evenly distributed. Return to a boil.

Simmer:

Reduce heat to medium-low or low depending on your stove strength. Cover the pan tightly with a lid to trap steam. Allow the mixture to simmer undisturbed for 15 minutes. The rice will absorb the liquid and cook through. Resist the urge to lift the lid or stir during this time as it will disrupt the cooking process.

Add Cheese:

Remove the lid carefully avoiding the steam. The rice should appear tender and most liquid absorbed. Sprinkle the shredded cheese evenly across the entire surface. Replace the lid and continue cooking for 5 additional minutes until cheese melts completely and forms a gooey blanket over the rice mixture.

Serve:

Remove from heat and let stand for 2 minutes. Serve directly from the skillet family style, allowing everyone to add their preferred taco toppings such as sour cream, sliced avocado, fresh cilantro, or lime wedges.

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The secret ingredient that makes this dish special is definitely the tomato paste. I learned its importance years ago from my grandmother, who always said that tomato paste provides that deep umami backbone that makes people come back for seconds. She was absolutely right, and I never skip this ingredient.

Perfect Rice Every Time

Achieving perfectly cooked rice in this recipe requires attention to a few details. First, don't rinse the rice beforehand as you want the starch to help thicken the sauce. Second, maintain a gentle simmer rather than a rapid boil which can lead to uneven cooking. Third, the resting period after cooking allows the rice to finish absorbing any remaining liquid and results in the ideal texture. If your rice seems too firm after the initial cooking time, add 2 tablespoons of water and continue cooking for 2–3 minutes longer.

Make It Your Own

This recipe welcomes customization based on your family's preferences. For a healthier version, substitute ground turkey or chicken for the beef. Vegetarians can replace the meat with black beans or plant-based crumbles. The cheese varieties can dramatically change the character of the dish; try sharp cheddar for tanginess, Monterey Jack for mildness, or pepper jack for extra heat. For those watching carbs, cauliflower rice can replace half of the regular rice when you adjust the cooking time to about 10 minutes instead of 15.

Feeding A Crowd

When hosting a taco night gathering, this recipe shines as the centerpiece. Double the ingredients and prepare in a large Dutch oven for serving 10–12 people. Create a toppings bar alongside with small bowls of diced avocado, sliced black olives, pickled jalapeños, chopped cilantro, lime wedges, and various hot sauces. This interactive serving style makes the meal more engaging and allows guests to customize according to their preferences. The dish stays warm for up to an hour in a covered pot, making it perfect for casual entertaining.

Frequently Asked Questions

→ Can I make this dish spicier?

Yes, use spicy Rotel, Pepper Jack cheese, and garnish with sliced jalapeños for a spicier version.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

→ What toppings work best with this dish?

Top with sour cream, guacamole, pico de gallo, or chopped fresh cilantro for added flavor.

→ Can I use a different cheese?

Yes, any shredded cheese variety works. Try Colby Jack, cheddar, or Pepper Jack for different flavors.

→ Should I rinse the rice before cooking?

No, the rice absorbs the seasoning and broth better without rinsing. Use dry, uncooked rice as listed in the recipe.