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Crockpot loaded queso beef and rice inside a slow cooker
Katie

Crockpot Loaded Queso Beef & Rice

Cheesy, creamy, and loaded with flavor, this crockpot loaded queso beef and rice is made with ground beef, Velveeta, cream cheese, Rotel, and cheddar — and the rice cooks right in the slow cooker for an easy one-pot dinner.
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Prep Time 10 minutes
Cook Time 3 hours
Resting Time 15 minutes
Total Time 3 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American, Mexican
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs ground beef 80/20 recommended
  • 1 ½ cups uncooked white rice long grain, not instant
  • 2 cups beef broth low sodium recommended
  • 1 cup heavy cream
  • 1 (10 oz) can Rotel diced tomatoes with green chilies undrained
  • 1 packet taco seasoning or about 2 tablespoons homemade
  • 1 tbsp garlic powder
  • ½ cup cream cheese cubed
  • 8 oz Velveeta cheese cubed
  • 1 cup shredded cheddar cheese divided
  • salt and black pepper to taste

Equipment

  • 1 Slow Cooker (6-quart)
  • 1 Large skillet
  • 1 Wooden spoon

Method
 

  1. In a large skillet over medium heat, brown the ground beef, breaking it into small crumbles as it cooks. Once fully cooked with no pink remaining, drain off all excess grease. Transfer the beef to a 6-quart slow cooker.
  2. Add the uncooked rice, beef broth, heavy cream, entire can of Rotel (do not drain), taco seasoning, garlic powder, salt, and pepper to the slow cooker. Stir everything together until the rice is evenly distributed throughout the mixture.
  3. Place the cubed Velveeta and cream cheese on top of the mixture. Do not stir them in — let them sit on the surface so they melt gradually as the dish cooks.
  4. Cover and cook on High for 2 to 3 hours or Low for 4 to 5 hours, until the rice is tender and most of the liquid has been absorbed. Start checking at the 2-hour mark on high, as crockpots vary.
  5. Remove the lid and stir everything together until the cheese is fully incorporated and the mixture is smooth and creamy. If the texture is too thick, add a splash of broth or cream. If too loose, leave the lid off for 10 minutes to thicken.
  6. Stir in half of the shredded cheddar cheese, then sprinkle the remaining cheddar evenly over the top.
  7. Cover and let sit with the heat off for 10 to 15 minutes until the top layer of cheese is fully melted. Serve warm directly from the crockpot.

Notes

Use regular long grain white rice — instant rice will turn to mush and brown rice needs more liquid and a longer cook time.
Drain the ground beef thoroughly after browning. Excess grease will float on top of the queso sauce and make the dish oily.
Go with low sodium beef broth. Between the taco seasoning, Velveeta, and Rotel, the salt adds up fast. You can always adjust at the end.
Don't stir the Velveeta and cream cheese into the mixture at the start. Laying them on top lets them melt gradually and prevents clumping or sticking to the bottom.
For extra heartiness, stir in a can of drained black beans or corn when you add the rice.
Store leftovers in an airtight container in the fridge for up to 4 days. Add a splash of broth or cream when reheating to loosen the sauce back up.
To freeze, portion into individual containers. The rice will be slightly softer after thawing but still tastes great. Keeps for up to 3 months.
Great topping options: sour cream, sliced jalapeños, crushed tortilla chips, diced green onions, or a squeeze of fresh lime.