If you’re in the mood for a dish that packs a cheesy punch along with all the savory, zesty goodness of your favorite taco, Cheesy Taco Rice is your new weeknight hero. Imagine tender rice, flavorful ground beef, vibrant corn, and a swirl of melty cheese all cooked together in one pot. This recipe brings hearty comfort and Tex-Mex flair to your table, turning basic pantry staples into a bowl that everyone will fight over. Whether you’re feeding a hungry family or meal prepping for the week, you’ll fall in love with the convenience, flavor, and versatility of Cheesy Taco Rice.
Ingredients You’ll Need
This simple lineup of ingredients lays the foundation for big, bold flavors and that crave-worthy texture in every bite. Each one plays a role, from forming the saucy, spicy base to bringing pops of color and creamy richness. Here’s what you’ll need to make Cheesy Taco Rice shine:
- Olive Oil: Adds a touch of richness and helps brown the meat and onion for deep flavor.
- Ground Beef or Turkey: The hearty protein that anchors the dish; either will work beautifully depending on your preference.
- Onion: Diced for sweetness and depth—sautéing it brings out a mellow, aromatic base.
- Garlic: Minced for a punch of savory, aromatic flavor—you can never have too much!
- Taco Seasoning: The essential Tex-Mex spice blend; homemade or store-bought both work wonders here.
- Long Grain White Rice: Uncooked, so it soaks up all the flavorful liquid and transforms into fluffy, seasoned rice.
- Diced Tomatoes with Green Chiles: The juice and peppers add zing, juiciness, and a touch of heat.
- Low-Sodium Broth (Beef or Chicken): Infuses the rice with savory depth while keeping things moist and delicious.
- Corn Kernels: Fresh, frozen, or canned—all add sweetness and bright pops of color.
- Shredded Cheddar or Mexican Blend Cheese: The star ingredient that melts into gooey perfection throughout the skillet.
- Chopped Green Onions, Sour Cream, and Cilantro: Optional garnishes that add freshness, creaminess, and a final burst of flavor.
How to Make Cheesy Taco Rice
Step 1: Brown the Meat and Sauté the Onion
Start by heating olive oil in a large skillet or Dutch oven over medium heat. Add your ground beef (or turkey) alongside the diced onion. As they cook together for 5–6 minutes, use a spoon or spatula to break the meat into smaller pieces. The onion will soften and sweeten, while the meat gains a delicious brown crust. If there’s excess fat, drain it off for a lighter final dish.
Step 2: Add the Garlic and Taco Seasoning
Stir in the minced garlic and your taco seasoning, tossing well so every bit of meat and onion is coated in spices. Sauté for about 1 minute until everything smells fragrant and the seasoning starts to sizzle, bringing that classic Tex-Mex aroma to your kitchen.
Step 3: Mix in the Rice, Tomatoes, Broth, and Corn
Now sprinkle in the uncooked long grain rice. Pour in the can of diced tomatoes with green chiles (juice and all), add the broth, and toss in the corn kernels. Give everything a really good stir—this is how you lock in those layers of flavor. Bring the mixture to a gentle boil over medium-high heat, making sure the rice is evenly distributed and not sticking to the bottom.
Step 4: Simmer Until Rice is Tender
Once boiling, reduce the heat to low and cover the skillet snugly with a lid. Let your Cheesy Taco Rice simmer for 18–20 minutes, checking occasionally. You’ll know it’s ready when the rice is tender, fluffy, and most of the liquid has been absorbed. If you need a little more time, just pop the lid back on and check every couple of minutes until it’s perfect.
Step 5: Stir in the Cheese
Turn off the heat and sprinkle the shredded cheddar or Mexican blend cheese right over the hot rice mixture. Fold it in gently until the cheese melts and coats every morsel, making everything irresistible and creamy. Let the skillet rest, lid on, for about 5 minutes—this allows the flavors to settle and the cheese to create that dreamy texture.
How to Serve Cheesy Taco Rice
Garnishes
Top each serving with a generous handful of chopped green onions, a dollop of cool sour cream, and a scattering of fresh cilantro if you love that fragrant kick. These simple toppings brighten up the dish and add an extra layer of Tex-Mex flair.
Side Dishes
Cheesy Taco Rice is a standout on its own but pairs beautifully with a crisp green salad, roasted veggies, or a side of chips and guacamole. For a heartier spread, serve with black beans or a zesty slaw to round out the meal.
Creative Ways to Present
Get playful with presentation—use Cheesy Taco Rice as a taco or burrito filling, stuff it into bell peppers before baking, or serve it in lettuce cups. It makes fantastic leftovers for lunchtime wraps or even as a flavorful base for a build-your-own taco bowl bar.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep any leftover Cheesy Taco Rice in an airtight container in the fridge. It keeps well for up to four days and stays surprisingly moist and flavorful, making it a prime candidate for quick lunches or dinner on busy nights.
Freezing
For longer storage, spoon portions of Cheesy Taco Rice into freezer-safe bags or containers. Remove as much air as possible, label, and freeze for up to three months. It’s a lifesaver to have this on standby for hectic evenings—it thaws and reheats like a dream!
Reheating
To reheat, use the microwave or gently warm Cheesy Taco Rice on the stovetop with a splash of broth or water to loosen it up. Stir in a pinch of fresh cheese just before serving for that gooey, just-made texture all over again.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice adds a nuttier flavor and boosts nutrition. Just make sure to increase the broth by about 1/2 cup and extend the simmer time until the rice becomes tender, since brown rice takes longer to cook.
Is Cheesy Taco Rice gluten-free?
It certainly can be! Just ensure your taco seasoning and broth are certified gluten-free. Most of the core ingredients in this recipe are naturally gluten-free, so it’s easy to accommodate dietary needs.
Can I add beans or vegetables?
Definitely! Black beans, pinto beans, chopped bell peppers, or even zucchini are delicious mix-ins that bump up the texture, fiber, and flavor. Stir them in when you add the tomatoes and broth.
What’s the best cheese to use?
A Mexican blend gives you lots of flavor and an ultra-melty texture, but sharp cheddar or Monterey Jack work beautifully, too. Use whatever cheese your family loves—don’t be afraid to experiment!
Can I make Cheesy Taco Rice vegetarian?
Yes! Swap the ground meat for a plant-based alternative, extra beans, or even chopped mushrooms. Use vegetable broth instead of chicken or beef for a delicious, hearty meatless meal.
Final Thoughts
If you’re searching for a crowd-pleasing meal that’s big on comfort and bursting with vibrant Tex-Mex flavor, give Cheesy Taco Rice a go. It’s a recipe you’ll find yourself making again and again—easy enough for quick dinners, but impressive enough to share with guests. Dig in and enjoy every cheesy, satisfying bite!
Print
Cheesy Taco Rice Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Cheesy Taco Rice is a delicious and easy one-pot meal that combines seasoned ground beef, rice, cheese, and Tex-Mex flavors. Perfect for a quick weeknight dinner that the whole family will love!
Ingredients
For the Cheesy Taco Rice:
- 1 tablespoon olive oil
- 1 pound ground beef or ground turkey
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 packet taco seasoning (or 2 tablespoons homemade)
- 1 cup long grain white rice (uncooked)
- 1 (10-ounce) can diced tomatoes with green chiles (undrained)
- 2 cups low-sodium beef or chicken broth
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 1/2 cups shredded cheddar or Mexican blend cheese
For garnish (optional):
- Chopped green onions
- Sour cream
- Cilantro
Instructions
- In a large skillet, heat olive oil over medium heat. Add ground beef and onion, cook until browned. Drain excess fat if needed.
- Stir in garlic and taco seasoning, cook for 1 minute.
- Add rice, diced tomatoes with green chiles, broth, and corn. Bring to a boil.
- Reduce heat, cover, and simmer for 18–20 minutes until rice is tender.
- Stir in shredded cheese until melted and creamy. Let rest for 5 minutes before serving.
- Garnish with green onions, sour cream, and cilantro if desired.
Notes
- Add black beans or chopped bell peppers for more texture and flavor.
- This dish reheats well and is great for meal prep or taco-stuffed bell peppers.
- Use brown rice, but increase broth and cook time as needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 85mg
