Cheesy Taco Rice is one of those comforting, one-pan meals I like to make when I want something hearty, flavorful, and easy. It combines seasoned ground beef, tender rice, beans, corn, and melted cheese into a satisfying dish that feels like taco night in a bowl.
Why You’ll Love This Recipe
I love how everything cooks in one pan, which makes cleanup simple and stress-free. The taco seasoning gives the rice and meat a bold, savory flavor, while the melted cheese brings everything together in a creamy, comforting way. I can easily customize it with different proteins, extra vegetables, or spicy additions depending on what I have on hand. It is also perfect for feeding a family or meal prepping for the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb ground beef (or ground turkey/chicken)
1 cup uncooked white rice (or brown rice)
1 small onion, finely chopped
2–3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes (drained slightly)
1 cup corn kernels (frozen, canned, or fresh)
1 (15 oz) can black beans, drained and rinsed (optional)
2 ½ cups beef or chicken broth
2 tablespoons taco seasoning
1 ½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Salt and pepper, to taste
Optional toppings: chopped cilantro, sour cream, avocado, jalapeños
Directions
I start by browning the ground beef in a large skillet or saucepan over medium heat. If there is excess grease, I drain it off before moving to the next step.
I add the chopped onion and cook it for about 3 to 4 minutes until it softens. Then I stir in the minced garlic and cook for another minute until fragrant.
Next, I sprinkle the taco seasoning over the meat mixture and stir well so everything is evenly coated.
I stir in the uncooked rice, diced tomatoes, corn, black beans if I am using them, and the broth. I bring the mixture to a boil.
Once it starts boiling, I reduce the heat to low, cover the pan, and let it simmer for 18 to 20 minutes, stirring occasionally so the rice does not stick. I cook it until the rice is tender and most of the liquid is absorbed.
When the rice is done, I remove the pan from the heat and stir in the shredded cheese until it melts and becomes creamy.
Before serving, I like to add chopped cilantro, extra cheese, sour cream, or sliced avocado on top.
Servings and timing
This recipe serves 4 to 6 people, depending on portion size.
Prep time: about 10 minutes
Cook time: about 25 minutes
Total time: about 35 minutes
Variations
I sometimes use ground turkey or chicken instead of beef for a lighter version. For a vegetarian option, I skip the meat and add extra black beans or other beans like pinto beans.
If I want more heat, I use diced tomatoes with green chiles instead of regular diced tomatoes. I also like adding chopped bell peppers or zucchini when I sauté the onions to boost the nutrition and flavor.
For a creamier texture, I occasionally stir in a spoonful of cream cheese along with the shredded cheese.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze it in portion-sized containers for up to 2 months.
To reheat, I warm it in a skillet over medium-low heat with a splash of broth or water to loosen it up. I can also microwave individual portions, stirring halfway through to ensure even heating.
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FAQs
Can I use brown rice instead of white rice?
Yes, I can use brown rice, but I increase the cooking time to about 35 to 40 minutes and may need a little extra broth to ensure it cooks fully.
Can I make this recipe ahead of time?
Yes, I often make it ahead for meal prep. I let it cool completely before storing it in containers in the fridge.
What type of cheese works best?
I like using cheddar, Monterey Jack, or a Mexican blend because they melt well and add great flavor.
Can I make it spicy?
If I want more spice, I add diced green chiles, chopped jalapeños, or a pinch of cayenne pepper.
Can I cook this in a rice cooker?
I prefer the stovetop method for best flavor, but I can brown the meat separately and then combine everything in a rice cooker, adjusting liquid as needed.
Conclusion
Cheesy Taco Rice is a simple, filling meal I rely on when I want something flavorful without spending hours in the kitchen. I love how adaptable it is, and the combination of seasoned meat, tender rice, and melted cheese always makes it a family favorite.
📖 Recipe:
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Cheesy Taco Rice
- Total Time: 35 minutes
- Yield: 4–6 servings
- Diet: Gluten Free
Description
Cheesy Taco Rice is a hearty, one-pan meal made with seasoned ground beef, tender rice, beans, corn, and melted cheese for a comforting taco-inspired dish the whole family will love.
Ingredients
1 lb ground beef (or ground turkey/chicken)
1 cup uncooked white rice
1 small onion, finely chopped
2–3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, slightly drained
1 cup corn kernels (frozen, canned, or fresh)
1 (15 oz) can black beans, drained and rinsed (optional)
2 ½ cups beef or chicken broth
2 tablespoons taco seasoning
1 ½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Salt and pepper, to taste
Optional toppings: chopped cilantro, sour cream, avocado, jalapeños
Instructions
- In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess grease if necessary.
- Add the chopped onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
- Sprinkle the taco seasoning over the meat mixture and stir well to coat evenly.
- Add the uncooked rice, diced tomatoes, corn, black beans (if using), and broth. Stir to combine and bring to a boil.
- Reduce heat to low, cover, and simmer for 18–20 minutes, stirring occasionally, until the rice is tender and most of the liquid is absorbed.
- Remove from heat and stir in the shredded cheese until melted and creamy.
- Serve warm with desired toppings such as cilantro, sour cream, avocado, or jalapeños.
Notes
For a lighter option, substitute ground turkey or chicken.
For a vegetarian version, omit the meat and add extra beans.
Use diced tomatoes with green chiles for added spice.
If using brown rice, increase cook time to 35–40 minutes and add extra broth if needed.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving (based on 6 servings)
- Calories: 480
- Sugar: 5g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg
