Cheesy Taco Rice

An easy one-pan Cheesy Taco Rice. Ground beef, beans, rice, and cheese cooked together in one skillet. No boiling rice in another pot. Everything cooks in the same pan. It comes out cheesy, filling, and full of taco flavor.

I make this when I want dinner fast. The beef seasons up with taco mix, and the cheese melts right in. Beans and corn make it hearty. It’s simple food that feels like comfort.

How to Cook Cheesy Taco Rice

Taco rice is easy. You cook the beef, add the extras, then let the rice soak up the broth. The cheese goes on last so it melts over everything.

Step One: Cook the Beef
Brown 1½ pounds ground beef in a large skillet over medium-high heat. Drain if there’s too much grease. Add both taco seasoning packets and cook as the package says.

Step Two: Mix In Flavor
Add salsa, black beans, corn, and half of the cheddar cheese. Stir and cook a couple of minutes.

Step Three: Add Rice and Broth
Pour in beef broth and instant rice. Mix it all together.

Step Four: Simmer
Put a lid on the skillet. Cook over medium-low for 5–7 minutes. The rice should soak up the broth and turn tender.

Step Five: Finish
Sprinkle the rest of the cheese on top. Let it melt.

Serve warm. Add sour cream, avocado, jalapeños, or cilantro if you like.

How Long Does It Take?

About 30 minutes total. Ten minutes for the beef, then around 20 minutes to cook the rice and melt the cheese.

Is Cheesy Taco Rice Healthy?

It’s a full meal. Beef, beans, rice, and cheese in one skillet. Not light, but filling. The beans and corn give it some balance.

Can I Use Other Beans?

Yes. Black beans work great, but pinto or kidney beans are fine too.

Can I Switch the Cheese?

Cheddar melts well, but Monterey Jack or Pepper Jack are good too. Use what you have.

Can I Make It Ahead?

Yes. Keep leftovers in the fridge for 3 days. Reheat with a little broth to keep it moist.

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