Cheesy Taco Beef & Rice
Creamy, juicy, and absolutely loaded with flavor, Cheesy Taco Beef & Rice is a weeknight wonder that combines seasoned ground beef, bell peppers, onions, tomatoes with green chilies, and fluffy rice, all topped with melty cheese.
Servings: 4 servings
Equipment
- Skillet
- Spatula
Ingredients
Ingredients
- 1 lb Ground beef, raw
- 1/2 cup Yellow onion, diced small
- 1 cup Green bell pepper, diced small
- 1 can (10 oz) Diced tomatoes with green chilies, undrained
- 1 can (8 oz) Tomato sauce
- 1 packet Taco seasoning (about 1 oz)
- 2 cups Cooked long-grain rice (white or long-grain cooked per package instructions)
- 1/2 cup Beef broth (warm or room temperature)
- 2 cups Shredded cheese (cheddar + Monterey Jack blend, or Mexican blend)
- Salt and pepper (to taste)
- Fresh parsley or cilantro, chopped (optional garnish)
Instructions
- In a large skillet over medium-high heat, add the ground beef, diced onion, and diced green bell pepper. Cook for about 6 to 7 minutes, breaking the beef apart with a spatula, until the beef is browned and the vegetables are tender. Drain excess grease.
- Reduce heat to medium and stir in the taco seasoning, the entire can of diced tomatoes with green chilies (undrained), and the can of tomato sauce. Mix until well combined and the liquid is simmering gently.
- Add the cooked rice and 1/2 cup beef broth to the skillet. Gently fold everything together with a spatula. Let the mixture simmer on low heat for about 5 minutes.
- Sprinkle the shredded cheese evenly over the top. Cover the skillet with a lid and cook on low until the cheese is melted and bubbly, about 3 to 5 minutes.
- Taste and season with salt and pepper as needed. Serve hot, garnished with chopped parsley or cilantro if desired.
Notes
Use freshly cooked rice for best texture; day-old rice works well. For leaner results, choose 90% lean ground beef and drain thoroughly.