Crockpot Loaded Queso Beef & Rice is a creamy, cheesy Tex-Mex comfort meal made with seasoned ground beef, tender rice, Rotel, beans, corn, and plenty of melted cheese. I like making this recipe when I want a filling dinner that feels cozy, easy, and perfect for feeding a family.
Why You’ll Love This Recipe
I love this recipe because it brings together beef, rice, queso-style creaminess, and Tex-Mex flavors in one simple crockpot dish. I also like that it works well for busy weeknights, potlucks, game days, or casual family dinners.
The rice cooks right in the crockpot with the broth, cream, tomatoes, and seasonings, so every bite turns out flavorful. I finish it with cheddar, Monterey Jack, and sour cream for a rich, creamy texture.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 lbs ground beef
1½ cups uncooked white rice
1 cup heavy cream
2 cups beef broth
1 (10 oz) can Rotel diced tomatoes with green chilies
1 packet taco seasoning
½ cup cream cheese, cubed
1 tbsp garlic powder
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
½ cup sour cream
½ cup diced onion
1 cup corn, drained
1 cup black beans, drained and rinsed
2 tbsp chopped fresh cilantro
Directions
I start by browning the ground beef in a skillet over medium heat until fully cooked, then I drain the excess grease.
I add the cooked beef to the crockpot with the uncooked rice, beef broth, heavy cream, Rotel, taco seasoning, garlic powder, cream cheese, onion, corn, and black beans.
Then I stir everything together until well combined, then I cover the crockpot and cook on low for 3 to 4 hours, or until the rice is tender and the liquid is absorbed.
Once the rice is cooked, I stir in the cheddar cheese, Monterey Jack cheese, and sour cream until everything is creamy and melted.
I cover it for another 10 minutes, then I stir again before serving. I finish it with fresh cilantro and serve it warm.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 8 servings
Calories: 620 kcal per serving
Variations
I sometimes add diced jalapeños when I want more heat. I also like using pepper jack cheese instead of Monterey Jack for a spicier version.
For extra toppings, I add sliced green onions, crushed tortilla chips, diced avocado, or a spoonful of salsa. I can also swap black beans for pinto beans if that is what I have on hand.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, I warm a portion in the microwave with a splash of broth, cream, or milk to bring back the creamy texture. I can also reheat it gently on the stovetop over low heat, stirring often.
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FAQs
Can I use instant rice?
I prefer uncooked regular white rice for this recipe because it holds up better during slow cooking. Instant rice may become too soft.
Can I make this recipe spicier?
Yes, I add jalapeños, hot Rotel, pepper jack cheese, or a little cayenne when I want more heat.
Can I use ground turkey instead of ground beef?
Yes, I can use ground turkey for a lighter version. I still brown it first before adding it to the crockpot.
Can I freeze this dish?
Yes, I can freeze it, but the texture of the rice may soften after thawing. I store it in a freezer-safe container and reheat it with a splash of liquid.
What can I serve with it?
I like serving it with tortilla chips, a simple salad, warm tortillas, or extra sour cream and salsa on top.
Conclusion
Crockpot Loaded Queso Beef & Rice is a creamy, hearty, and flavorful dinner that I like making when I want something easy and comforting. With seasoned beef, tender rice, beans, corn, Rotel, and melted cheese, this dish brings big Tex-Mex flavor with very little effort.
📖 Recipe:
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Crockpot Loaded Queso Beef & Rice
- Total Time: 4 hours 15 minutes
- Yield: 8 servings
- Diet: Halal
Description
Crockpot Loaded Queso Beef & Rice is a creamy, cheesy Tex-Mex comfort meal loaded with seasoned ground beef, tender rice, beans, corn, Rotel tomatoes, and melted cheese. This hearty slow cooker dinner is perfect for busy weeknights, potlucks, and cozy family meals.
Ingredients
2 lbs ground beef
1½ cups uncooked white rice
2 cups beef broth
1 cup heavy cream
1 (10 oz) can Rotel diced tomatoes with green chilies
1 packet taco seasoning
1 tbsp garlic powder
½ cup cream cheese, cubed
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
½ cup sour cream
½ cup diced onion
1 cup corn, drained
1 cup black beans, drained and rinsed
2 tbsp chopped fresh cilantro
Instructions
- Brown the ground beef in a skillet over medium heat until fully cooked. Drain excess grease.
- Add the cooked beef to the crockpot along with the uncooked rice, beef broth, heavy cream, Rotel tomatoes, taco seasoning, garlic powder, cream cheese, diced onion, corn, and black beans.
- Stir everything together until well combined.
- Cover and cook on low for 3 to 4 hours, or until the rice is tender and most of the liquid is absorbed.
- Stir in the cheddar cheese, Monterey Jack cheese, and sour cream until fully melted and creamy.
- Cover for an additional 10 minutes, then stir again before serving.
- Garnish with chopped fresh cilantro and serve warm.
Notes
Add diced jalapeños or cayenne pepper for extra heat.
Pepper Jack cheese can be used instead of Monterey Jack for a spicier flavor.
Top with sliced green onions, crushed tortilla chips, diced avocado, salsa, or extra sour cream.
Pinto beans can be substituted for black beans.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat with a splash of broth, cream, or milk to restore the creamy texture.
The dish can be frozen, though the rice texture may soften after thawing.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 38 g
- Saturated Fat: 19 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 39 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 115 mg
