Name: Cheesy Fiesta Taco Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb Ground Beef (raw); 1 cup Long-Grain White Rice (uncooked and rinsed until water runs clear); 1.5 cups Chicken or Beef Broth (room temperature or warmed); 2 cups Shredded Colby Jack Cheese (divided (about 1 1/2 cups to mix, 1/2 cup to top)); 1 medium Onion (chopped (about 1 cup)); 10 oz Rotel (with juices); 8 oz Tomato Sauce; 10 oz Black Beans (drained and rinsed); 10 oz Corn (drained); 1 tbsp Minced Garlic ((about 3 cloves minced)); 2 tsp Chili Powder; 1 tsp Ground Cumin; 1 tsp Dried Cilantro; 0.5 tsp Salt; 0.5 tsp Black Pepper; Sour Cream (for topping (to taste)); Fresh Cilantro (chopped, for topping (to taste)); Pico de Gallo (for topping (optional)); Taco Sauce (for topping (optional)); Tortilla Chips (for serving (optional))

Jump to Recipe

Creamy, comforting, and packed with bold taco flavors, Cheesy Fiesta Taco Rice is the kind of weeknight dinner that feels like a celebration. This one-skillet meal combines savory ground beef, tender rice, melty Colby Jack, and a bright pop of Rotel tomatoes to deliver big taste with minimal fuss. Fun fact: taco rice actually has roots in Okinawa, where American military influence met local tastes — proof that great food travels and adapts.

This recipe stands out because it’s simple, fast, and reliably loved by kids and adults alike. If you enjoy hearty casseroles like my take on Cheesy Angel Chicken and Rice Casserole, you’ll find the same comforting vibe here but with a spicy, Tex-Mex twist. Ready in about 30 minutes, it’s family-friendly, budget-conscious, and perfect for busy nights. Get your skillet ready — you’re about to fall in love.

What is Cheesy Fiesta Taco Rice?

What’s in a name? Cheesy Fiesta Taco Rice sounds like a party on your plate — and that’s pretty accurate. Picture fluffy rice soaking up tomatoey taco flavors, studded with beans and corn, and finished under a blanket of melted cheese. How could that not be a fiesta? Where did it come from — tacos that learned to salsa with rice? Maybe. Some things are best enjoyed without overthinking, especially when “the way to a man’s heart is through his stomach.” So why not give it a try and see if it wins over everyone at your table?

Why You’ll Love This:

This dish brings three unbeatable benefits that make it a pantry favorite.

Comforting, cheesy highlight: The melty Colby Jack creates a luscious, creamy layer that ties the savory beef and seasoned rice together into a satisfying mouthful.
Budget-friendly homemade dinner: Ground beef, rice, canned beans, and corn are inexpensive staples that stretch to feed a crowd without breaking the bank.
Flavor and topping versatility: With toppings like sour cream, fresh cilantro, pico de gallo, and taco sauce, each bite can be tailored to your taste — tangy, spicy, or cool and creamy.

If you like cheesy, crowd-pleasing rice dishes, this recipe is a faster, more flavorful cousin to the Cheesy Broccoli Rice Casserole. Give it a whirl and bring a fiesta to the dinner table.

How to Make:

Quick Overview

This recipe is straightforward, one-skillet comfort with big Tex-Mex flavor. The rice steams gently in seasoned broth and tomato sauce, soaking up juices from the Rotel and beef, while black beans and corn add texture and color. The standout element is the melty cheese finish — creamy inside, slightly golden on top if you broil it briefly. Total time: about 30 minutes (10 minutes prep, 20 minutes cook).

Ingredients

1 lb ground beef, raw
1 cup long-grain white rice, uncooked and rinsed until water runs clear
1 1/2 cups chicken or beef broth, room temperature or warmed
2 cups shredded Colby Jack cheese, divided (about 1 1/2 cups to mix, 1/2 cup to top)
1 medium onion, chopped (about 1 cup)
10 oz can Rotel, with juices
8 oz can tomato sauce
10 oz can black beans, drained and rinsed
10 oz can corn, drained
1 tbsp minced garlic (about 3 cloves minced)
2 tsp chili powder
1 tsp ground cumin
1 tsp dried cilantro
1/2 tsp salt
1/2 tsp black pepper
Sour cream, for topping (to taste)
Fresh cilantro, chopped, for topping (to taste)
Pico de gallo, for topping (optional)
Taco sauce, for topping (optional)
Tortilla chips, for serving (optional)

Directions

In a large skillet over medium-high heat, add the ground beef, chopped onion, salt, black pepper, chili powder, cumin, and dried cilantro. Cook, breaking the beef into pieces, until browned and the onion is soft, about 6–8 minutes. Drain any excess grease from the skillet.
Add the minced garlic to the skillet and cook for about 30 seconds until fragrant. Stir in the Rotel (with juices), tomato sauce, drained corn, drained and rinsed black beans, chicken or beef broth, and rinsed rice. Stir everything together so the rice is evenly distributed.
Bring the mixture to a gentle boil, then reduce heat to medium-low. Cover the skillet and simmer for 15–20 minutes, stirring once halfway through, until the rice is tender and has absorbed most of the liquid.
Stir in about 1 1/2 cups of the shredded Colby Jack cheese until creamy and evenly mixed. Sprinkle the remaining 1/2 cup of cheese on top, cover for a few minutes until the cheese melts. For a golden finish, place the skillet under a broiler for 1–2 minutes, watching closely to avoid burning.
Serve warm in bowls topped with sour cream, fresh cilantro, pico de gallo, taco sauce, and tortilla chips for crunch. Enjoy!

Cheesy Fiesta Taco Rice

What to Serve With

A simple green salad with lime vinaigrette to cut the richness.
Crispy tortilla chips and guacamole for scooping and texture.
Mexican-style street corn or a corn salad for extra sweetness.
Black bean and avocado salad for a cool, fresh contrast.
Margaritas, iced tea, or cold beer to round out the fiesta mood.

Top Tips for Perfecting

Substitute ground turkey or chicken for a lighter version. Brown it the same way and watch for moisture differences.
Use long-grain rice and rinse well to prevent stickiness; instant rice will not work here.
If you prefer spicier food, add a chipotle in adobo or a jalapeño while cooking.
For extra creaminess, stir in a splash of half-and-half with the cheese.
Avoid lifting the lid too often while the rice cooks; it needs steady steam to cook evenly.
To make it vegetarian, swap beef for extra beans and use vegetable broth.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container for up to 4 days. Cool to room temperature before refrigerating.
Freezing: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently on the stovetop over low heat with a splash of broth to loosen the rice, or microwave in 1-minute intervals, stirring between, until hot. Add a fresh sprinkle of cheese and toppings after reheating.

FAQs

Can I use brown rice instead of white rice?
Yes, but cook time and liquid will change. Use a longer cooking time and about 2 cups broth; simmer until the brown rice is tender.

Is this recipe freezer-friendly?
Yes. Freeze cooled portions in airtight containers for up to 3 months. Thaw overnight before reheating.

Can I make this vegetarian or vegan?
To make vegetarian, replace the beef with extra beans and use vegetable broth. For vegan, use dairy-free cheese and omit sour cream.

How can I make this less spicy for kids?
Use mild Rotel or substitute diced tomatoes with green chilies removed. Reduce chili powder to 1 tsp and skip any hot sauces.

What if my rice isn’t done after 20 minutes?
If the rice still feels firm, add a splash more broth, cover, and cook an additional 5 minutes. Avoid high heat to prevent burning.

Conclusion

Cheesy Fiesta Taco Rice is an easy, crowd-pleasing meal that brings comfort, flavor, and speed to busy weeknights. With simple pantry ingredients and a cheesy finish, it’s a go-to when you want something satisfying without fuss. If you’re curious about variations and similar dishes, check out this take on Cheesy Fiesta Taco Rice – Cooking in the Midwest for inspiration and this alternative approach at Fiesta Taco Rice Bake — Taco Casserole with Rice – Parade. Try it, tweak it, and share it — this recipe is built for happy dinners and full bellies.