Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Cheesy Taco Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 61 reviews

This easy one-pan cheesy taco rice recipe is perfect for a quick and hearty weeknight dinner. With ground beef, black beans, enchilada sauce, and melted sharp cheddar cheese all cooked together with rice, it delivers bold taco flavors without the mess. Ready in just 30 minutes, it’s a delicious and satisfying meal that the whole family will enjoy.

  • Total Time: 30 minutes
  • Yield: 8 servings

Ingredients

Main Ingredients

  • 1 pound ground beef (80/20)
  • 1 packet (3 tablespoons) taco seasoning
  • 1 cup long grain white rice
  • 10 ounce can Rotel tomatoes
  • 15 ounce can black beans, drained and rinsed
  • 1 cup red enchilada sauce
  • 2 cups chicken broth
  • 8 ounces shredded sharp cheddar cheese
  • Kosher salt
  • Fresh cracked pepper

Toppings

  • Sour cream
  • Sliced green onion
  • Chopped cilantro
  • Sliced jalapenos
  • Tortilla chips, for serving

Instructions

  1. Brown the Beef: Heat a large sauté pan over medium-high heat and add the ground beef. Cook it thoroughly while crumbling with a spatula until browned and no longer pink.
  2. Add Seasoning and Ingredients: Stir in the taco seasoning, uncooked rice, Rotel tomatoes (with juice), black beans, enchilada sauce, chicken broth, and add a couple large pinches of kosher salt and fresh cracked pepper. Mix everything to combine evenly.
  3. Simmer: Increase heat slightly to bring the mixture to a gentle simmer. Stir well, scraping the bottom of the pan to release any rice stuck, ensuring nothing burns.
  4. Cook Rice: Cover the pan and reduce heat to medium-low. Let it cook covered for about 20 minutes or until the rice is fully cooked and tender. Taste and adjust seasoning with salt and pepper as needed.
  5. Add Cheese: Sprinkle shredded sharp cheddar cheese over the cooked rice mixture. Cover the pan again for a couple of minutes until the cheese melts thoroughly. Alternatively, you can place the pan under a broiler for 1-2 minutes to melt and slightly brown the cheese.
  6. Serve and Garnish: Garnish with sour cream, chopped cilantro, sliced green onion, and jalapeños as desired. Serve with tortilla chips on the side for scooping or added crunch. Enjoy your cheesy taco rice!

Notes

  • Use medium heat to avoid burning the rice on the bottom of the pan.
  • For a spicier dish, add extra jalapeños or hot sauce in the toppings.
  • You can substitute ground turkey or chicken for a leaner protein option.
  • Leftovers store well in the refrigerator for up to 3 days; reheat gently with a splash of broth.
  • If you prefer a vegetarian version, omit the meat and consider using vegetable broth and an additional bean variety.
  • Author: ELLA
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican-American

Find it online: https://ellarecipe.com/cheesy-taco-rice-recipe/