Cheesy Fiesta Taco Rice
Creamy, comforting, and packed with bold taco flavors, Cheesy Fiesta Taco Rice is a one-skillet meal that combines savory ground beef, tender rice, and melty cheese.
Servings: 4 servings
Equipment
- Large Skillet
Ingredients
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)
Instructions
- 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!
Notes
Store leftovers in an airtight container for up to 4 days. For freezing, portion into freezer-safe containers and freeze for up to 3 months. Reheat gently on the stovetop or microwave.