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Cheesy Taco Rice

By: Barbara Updated on Thu, 19 Mar 2026 16:17:31 GMT Hearty Mains
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Barbara, recipe developer and home cook at Graceful Flavors
By Barbara

Hi, I'm Barbara, the recipe developer and home cook behind Graceful Flavors. I share approachable recipes with clear steps, familiar ingredients, and delicious results for real everyday kitchens.

Updated on Thu, 19 Mar 2026 16:17:31 GMT

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A pan of food with cheese and tomatoes. Pin it
A pan of food with cheese and tomatoes.

Cheesy taco rice is a quick and satisfying one-pan meal that brings together seasoned ground beef, tender rice, and melted cheese for classic taco flavor without extra fuss. This dish fits perfectly into busy weeknights when you want something comforting and filling without spending hours in the kitchen.

My family asks for this regularly because the cheese melting on top makes every bite so indulgent. I first made it when I was short on time but wanted something hearty, and it instantly became a favorite.

Ingredients

  • Ground beef: one pound for rich, savory protein that forms the base of this dish. Choose fresh lean beef for better texture
  • Diced tomatoes with green chilies: ten ounces undrained for a mild kick and added moisture. You can find good quality canned tomatoes in most supermarkets
  • Yellow onion: half, diced finely to build a flavorful sweet and aromatic foundation
  • Taco seasoning packet: adds bold spices that create the signature taco taste. Using a quality mix makes a difference
  • Tomato sauce: eight ounces adds depth and a touch of sweetness to the tomato base
  • Minute rice: two cups for quick cooking and fluffy texture. You can substitute with long-grain white rice but adjust cooking liquid accordingly
  • Beef broth: two cups provides savory liquid needed for cooking the rice and infuses more meaty flavor
  • Mexican blend cheese: two cups shredded for gooey melted topping that brings all the layers together. Fresh shredded cheese will melt better than pre-shredded

Step-by-Step Instructions

Sauté the Beef and Onions:
In a large skillet over medium-high heat, add the ground beef and diced onion. Cook the beef thoroughly until no pink remains, breaking it apart with a spatula. Drain off any excess grease to keep it from being too oily while retaining flavor.
Mix in the Flavorful Ingredients:
Add the diced tomatoes with green chilies, taco seasoning packet, tomato sauce, minute rice, and beef broth to the skillet. Stir everything well until combined, making sure the rice is evenly distributed among the liquids.
Simmer Until Rice is Tender:
Bring the mixture to a gentle simmer over medium heat. Stir occasionally to prevent sticking. Continue cooking until the rice has absorbed the broth entirely and is tender, about 15 to 20 minutes depending on your stove.
Add Cheese and Bake to Melt:
Sprinkle the shredded Mexican blend cheese evenly over the top of the cooked mixture. Transfer the skillet to an oven preheated at 350 degrees Fahrenheit. Bake for 10 to 15 minutes or until the cheese is fully melted and bubbly.
Serve and Enjoy:
Remove from the oven carefully and serve immediately. This dish pairs well with sour cream, chopped cilantro, or your favorite taco toppings for a complete meal.
A pan of food with cheese and meat.
A pan of food with cheese and meat.

One of my favorite parts about this dish is the melty cheese crust on top. It reminds me of family dinners growing up when my mom would serve cheesy casseroles on cold nights. It always felt like a warm hug on a plate.

Storage tips

This dish keeps well for up to three days in an airtight container refrigerated. Reheat gently on the stove with a splash of broth or covered in the microwave to keep it moist. Avoid freezing once the cheese is melted as texture may change.

Ingredient substitutions

You can swap ground beef for ground turkey or chicken for a lighter version. For a vegetarian take, use cooked lentils or beans and vegetable broth. If you do not have Minute rice, use regular long grain white rice but increase the broth amount slightly and cook longer as per package instructions.

Serving suggestions

Serve topped with avocado slices, chopped tomatoes, fresh cilantro, or jalapeños for extra freshness and texture contrast. A dollop of sour cream or a squeeze of lime juice brightens the flavors. A side of crunchy tortilla chips or corn on the cob rounds out the meal nicely.

A close up of a delicious cheese and meat casserole.
A close up of a delicious cheese and meat casserole.

Frequently Asked Questions

What type of rice works best for this dish?

Minute rice is recommended for quick cooking, but any long-grain white rice can be used if cooked according to package instructions.

Can I make this dish spicier?

Yes, using hot Rotel tomatoes and spicy taco seasoning will add more heat to the dish.

How do I prevent the beef seasoning from washing away?

Drain the grease after browning the beef before adding the taco seasoning so the spices stick well.

Is it possible to skip baking the cheese topping?

Baking melts and browns the cheese nicely, but you may also cover the skillet until the cheese softens if you prefer to skip the oven.

What can I use instead of Mexican blend cheese?

Cheddar, Monterey Jack, or a mix of mozzarella and cheddar work well as substitutes for a melty topping.

4.50 from 150 votes

Cheesy Taco Rice Delight

Prep Time:
5 Minutes
Cook Time:
25 Minutes
Total Time:
30 Minutes
Servings:
5
A pan of food with cheese and tomatoes.
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Flavorful skillet meal with seasoned beef, rice, cheese, and savory tomato blend.

Ingredients

  • Protein and Vegetables

  • 1 pound ground beef
  • ½ cup diced yellow onion
  • 10-ounce can diced tomatoes with green chilies, undrained

  • Seasonings and Sauces

  • 1 packet taco seasoning
  • 8 ounces tomato sauce

  • Rice and Broth

  • 2 cups Minute Rice instant white rice
  • 2 cups beef broth

  • Cheese

  • 2 cups shredded Mexican blend cheese

Instructions

1.

1. Brown the Beef and Onion: In a large skillet over medium-high heat, cook the ground beef with diced yellow onion until the beef is fully browned with no pink remaining. Drain excess fat from the skillet.

2.

2. Combine Ingredients and Simmer: Add the undrained diced tomatoes with green chilies, taco seasoning, tomato sauce, Minute Rice, and beef broth to the skillet. Stir to combine thoroughly. Bring the mixture to a simmer and cook, stirring occasionally, until the rice has absorbed the liquid.

3.

3. Add Cheese and Bake: Sprinkle the shredded Mexican blend cheese evenly over the top. Transfer the skillet or pour the mixture into an oven-safe dish and bake at 176°C (350°F) for 10 to 15 minutes, or until the cheese is fully melted and bubbly. Serve immediately.

Notes

  1. Add taco seasoning after draining the fat to ensure the spices adhere better to the beef. Using Minute Rice shortens cooking time, but long-grain white rice can be substituted by following its package instructions for broth ratios and cooking duration. For a spicier version, opt for hot Rotel tomatoes and spicy taco seasoning.

Tools You'll Need

  • Large skillet
  • Spatula

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy; may contain gluten depending on taco seasoning brand

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 520
  • Total Fat: 28 g
  • Total Carbohydrate: 36 g
  • Protein: 32 g