Tex-Mex Cheesy Taco Rice

This cheesy taco rice combines all the beloved flavors of tacos in a hearty, one-skillet meal that's perfect for busy weeknights. The combination of seasoned ground beef, fluffy rice, beans, corn, and melty cheese creates a comforting dish that satisfies every time.

I first created this recipe when my kids were begging for tacos but I wanted something heartier and less messy. Now it appears on our dinner table at least twice a month, with everyone adding their own favorite toppings.

Ingredients

• Ground beef provides the hearty protein base and takes on all the delicious taco seasonings
• Yellow onion adds natural sweetness and depth to the dish
• Taco seasoning brings authentic Mexican flavors without measuring multiple spices
• Minced garlic enhances the savory notes and adds aromatic depth
• Salsa introduces instant flavor and moisture to keep everything juicy
• Tomato paste intensifies the rich tomato flavor and helps thicken the sauce
• Diced tomatoes with green chilies add texture and a mild heat
• Corn kernels provide sweet pops of flavor and bright color
• Black beans increase protein and fiber making the dish more filling
• Long grain white rice absorbs all the flavors while maintaining its texture
• Beef broth creates a richer flavor profile than water would provide
• Cheddar cheese forms that irresistible melty topping that brings everything together

Step-by-Step Instructions

Brown the Meat and Onions

Heat your large skillet over medium high heat until hot. Add the ground beef and diced onions together, breaking the meat into small pieces with a wooden spoon as it cooks. Continue cooking for about 8 minutes until the beef is no longer pink and the onions have softened and become translucent. Make sure to drain excess grease to prevent the final dish from becoming oily.

Add the Flavorings and Ingredients

Return the skillet to medium heat and add the taco seasoning and garlic, stirring for about 30 seconds until fragrant. This blooms the spices and awakens their flavors. Mix in the salsa, tomato paste, diced tomatoes with green chilies, corn, black beans, rice, and beef broth. Stir thoroughly to ensure the rice is completely coated and submerged in liquid, which is essential for proper cooking.

Simmer Until Rice is Tender

Reduce the heat to low and cover the skillet with a tight fitting lid. Let the mixture simmer undisturbed for 20 to 25 minutes. Resist the urge to peek too often as this releases steam needed for cooking the rice. The rice should absorb most of the liquid and become tender when done. If needed, you can add a splash more broth if the rice isn't quite tender but the liquid has been absorbed.

Add the Cheesy Finish

Gently fluff the rice mixture with a fork. Sprinkle the shredded cheddar evenly across the top of the hot mixture. Return the lid to the skillet and remove from heat. Let it stand for about 2 to 3 minutes until the cheese has melted completely into an irresistible gooey topping. Serve immediately with your choice of toppings for everyone to customize their own bowls.

Save Pin

The black beans are actually my favorite component in this dish. They add such a wonderful texture contrast to the soft rice and ground beef. My husband was initially skeptical about them but now complains if I ever try to leave them out. Their earthy flavor really complements the taco seasoning perfectly.

Storage and Reheating

This taco rice keeps wonderfully in the refrigerator for up to 4 days in an airtight container. The flavors actually continue to meld and improve over time. For reheating, add a small splash of water or broth before microwaving to restore moisture. Cover with a damp paper towel and heat in 1 minute intervals, stirring between each until heated through. Alternatively, reheat in a covered skillet over medium low heat for about 5 minutes with a tablespoon of water.

Ingredient Substitutions

This recipe is incredibly flexible and forgiving. Ground turkey or chicken works beautifully instead of beef for a lighter option. Brown rice can replace white rice but will require about 15 more minutes of cooking time and an extra ½ cup of broth. For a vegetarian version, use plant based ground meat substitute and vegetable broth. Red kidney beans can substitute for black beans, and any melting cheese like Monterey Jack or Mexican blend works well instead of cheddar.

Making It Healthier

This already balanced meal can be adjusted to suit various dietary needs. Use cauliflower rice in place of white rice for a lower carb option, though you'll need to reduce cooking time to about 10 minutes and use only ¾ cup of broth. Add diced bell peppers or zucchini with the onions for extra vegetables. Choose reduced fat cheese and lean ground beef or turkey to cut calories. For a spicier kick, add a diced jalapeño with the onions or use hot salsa instead of mild.

Save Pin

Common Questions

→ Can I use ground turkey instead of beef?

Yes! Ground turkey works perfectly as a leaner alternative. Cook it the same way as directed for the beef, though you might want to add a tablespoon of olive oil when browning as turkey contains less fat. The flavor profile will be slightly different but still delicious with all the taco seasonings.

→ What type of rice works best for this dish?

Long grain white rice is recommended as it cooks to the perfect fluffy texture in the specified time. Brown rice can be substituted but would require approximately 10-15 minutes additional cooking time and about ½ cup more broth. Instant rice is not recommended as it would become mushy with the cooking method used.

→ Can I make this dish ahead of time?

Yes! This dish reheats beautifully. Store in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to prevent the rice from drying out. For best results, reheat with the cheese already mixed in, and add fresh toppings just before serving.

→ How spicy is this dish?

This dish has a mild to medium heat level depending on your taco seasoning and salsa choices. For a milder version, use mild salsa and reduce the taco seasoning to ½ packet. To increase the heat, add diced jalapeños or a few dashes of hot sauce during cooking.

→ What can I use instead of beef broth?

Chicken broth or vegetable broth work well as substitutes. Water can also be used in a pinch, but you may want to increase the taco seasoning slightly to maintain robust flavor. For a richer taste, you could also use a combination of water and bouillon.

→ Can I make this dish vegetarian?

Absolutely! Simply omit the ground beef and double the black beans (or add a can of pinto beans). You can also add chopped bell peppers and zucchini for extra texture and nutrition. Use vegetable broth instead of beef broth to keep it fully vegetarian.