Cheesy Taco Rice (Printable Version)
A quick and hearty dish made with rice, taco flavors, beef, and melted cheese. Done in 30 minutes!
# What You'll Need:
→ Main Ingredients
01 -
2 cups of any cheese you like, shredded
02 -
1 1/2 cups uncooked long-grain white rice
03 -
2 tablespoons tomato paste
04 -
1 (10 oz) can of Rotel
05 -
2 1/4 cups beef broth
06 -
1 packet of taco seasoning mix
07 -
2 minced garlic cloves
08 -
1 small yellow onion, diced into tiny pieces
09 -
1 pound ground beef
10 -
1 tablespoon olive oil
# Steps to Follow:
01 -
Put some olive oil into a big pan on medium-high heat. Toss in the beef and onion, then cook while breaking up the meat until it's browned and the onions are soft. This takes about 8-10 minutes. Get rid of the extra oil afterward.
02 -
Mix in the garlic and taco seasoning. Stir it around for half a minute so the flavors pop.
03 -
Pour in the beef broth, Rotel, and tomato paste. Stir it all together, bring it to a boil, then toss in the rice and let it boil again.
04 -
Turn the heat down to medium-low, cover the pan, and let it cook gently for 15 minutes.
05 -
Spread the shredded cheese across the top, cover, and cook for another 5 minutes or until the cheese is gooey and melted.
06 -
Scoop it into bowls and add toppings like guac, sour cream, pico de gallo, or a sprinkle of cilantro if you want.
# Additional Notes:
01 -
Garlic: You can use fresh garlic, pre-chopped jarred garlic, garlic paste, or swap for 1 teaspoon of garlic powder.
02 -
Heat Level: For more kick, use spicy Rotel, Pepper Jack cheese, and add some jalapeños. For something milder, stick with mild Rotel, mild seasoning, and Colby Jack cheese.
03 -
Pan Tips: A big, deep pan with a lid works great for this dish.
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Keeping Leftovers: Store leftover food in a sealed container in the fridge for up to 3 days.