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This One-Pan Cheesy Taco Rice packs a ton of tasty goodness! It blends seasoned beef, fluffy rice, and zesty Tex-Mex stuff, all under a blanket of gooey melted cheese. It's super fast to make and hits the spot whether you need a quick dinner or something the whole family will gobble up. Trust me, this'll soon be on your regular menu!
Ingredients You'll Need
- Olive Oil: Used to cook the beef and veggies until they're nice and brown.
- Ground Beef: Pick whatever fat level you want. I tend to go with lean for a lighter meal.
- Yellow Onion: Gives the dish its yummy base flavor. Cooking it with the meat brings out its sweetness.
- Garlic: You can use fresh cloves, the stuff in jars, or powder if you're in a pinch. Fresh always tastes best though.
- Taco Seasoning: Gives you that classic south-of-the-border kick we all love.
- Beef Broth: Makes sure your rice soaks up tons of flavor as it cooks.
- Rotel: These tomatoes and green chilies add just the right amount of heat.
- Tomato Paste: Makes everything taste richer and deeper.
- Long-Grain White Rice: Gets all fluffy and soaks up the flavors like a dream.
- Shredded Cheese: Grab whatever kind makes you happy. I really like mixing cheddar with Monterey Jack.
How to Make It
- Cook the Meat and Onions:
- Get a big skillet with tall sides and warm the olive oil on medium-high. Throw in your ground beef and onion, and cook them until the meat isn't pink anymore and the onions look clear. Pour off any extra fat so your dish won't end up greasy.
- Mix in Flavors:
- Toss in the garlic and taco seasoning, letting them cook for about half a minute to wake up their flavors. Your kitchen will smell amazing right about now!
- Cook with Rice:
- Add the beef broth, Rotel, and tomato paste, and stir everything together. Let it start bubbling, then mix in the rice. Once it bubbles again, put a lid on the pan, turn the heat down to medium-low, and let it cook for 15 minutes. This gives the rice time to soak up all that good stuff.
- Top with Cheese:
- Sprinkle your shredded cheese all over the top and cook for 5 more minutes, or until the cheese has melted and looks bubbly.
- Dish Up:
- Grab a plate and enjoy your Cheesy Taco Rice while it's hot. You can add your favorite taco toppings like sour cream, guacamole, fresh salsa, or chopped cilantro.
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I can't get enough of how flexible this dish is. It's my go-to when time's tight but I still want something tasty. Those cheesy, spicy flavors never let me down.
Fantastic Food Partners
This tastes great with some crunchy tortilla chips, a crisp green salad, or a scoop of guacamole. If you want something more filling, wrap it in warm flour tortillas or add a side of refried beans.
Customize It Your Way
- Amp Up The Heat:
- Go for hot Rotel, pepper jack cheese, and some chopped jalapeños if you like it fiery.
- Tone It Down:
- Stick to mild Rotel, gentle taco seasoning, and Colby Jack cheese for a more subtle flavor.
- Pack In Vegetables:
- Mix in some diced bell peppers, sweet corn, or black beans for extra crunch and nutrients.
Storing and Reheating
Put any leftovers in a sealed container in the fridge for up to 3 days. When you want more, warm it slowly on the stove or zap it in the microwave until it's hot all the way through.
This Cheesy Taco Rice really hits the spot when you want comfort food that doesn't take forever. It's simple to throw together and loaded with flavor. Once you try it, you'll want to make it again and again.
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Recipe Questions & Answers
- → Can I swap beef for chicken?
- Sure! Use ground chicken or turkey if you'd prefer a lighter option.
- → Is this dish gluten-free?
- It can be if you pick gluten-free taco seasoning and broth.
- → How do I make it spicy?
- Spice it up with jalapeños, Pepper Jack cheese, or spicy Rotel tomatoes.
- → What's the best way to store it?
- Pop leftovers in a sealed container in the fridge for up to three days.
- → What pairs well with this dish?
- Try serving it with guacamole, fresh cilantro, sour cream, or pico de gallo.