Cheesy Taco Beef & Rice

Name: Cheesy Taco Beef & Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 lb ground beef; 1/2 yellow onion, diced; 1 green bell pepper, diced; 1 (10 oz) can diced tomatoes with green chilies, undrained; 1 (8 oz) can tomato sauce; 1 packet taco seasoning; 2 cups cooked long-grain rice; 1/2 cup beef broth; 2 cups shredded cheese (cheddar + Monterey Jack blend or Mexican blend); Salt and pepper, to taste; Fresh parsley or cilantro, chopped, for garnish

Warm, comforting, and loaded with melty cheese, this Cheesy Taco Beef & Rice is a weeknight winner that brings bold taco flavor to a single skillet. Ground beef is browned and simmered with onions, bell pepper, diced tomatoes with green chilies, and tomato sauce, then folded into fluffy long-grain rice and finished with a generous blanket of shredded cheddar and Monterey Jack. The result is savory, slightly tangy, and richly creamy, with tender rice grains soaking up the seasoned tomato juices and cheese melting into every bite. Aromas of cooked beef, toasted taco seasoning, and melted cheese fill the kitchen while the peppers and tomatoes add bright, fresh notes. This recipe is ideal for busy weeknights, casual family dinners, or meal prep when you want something satisfying and easy to reheat. It also scales well for potlucks and weeknight leftovers that taste even better the next day.

Ingredients

1 lb ground beef, use a fattier grind such as 80/20 for juicy, flavorful results.
1/2 yellow onion, diced, adds sweetness and a soft aromatic base.
1 green bell pepper, diced, provides a mild, crisp bite and color.
1 (10 oz) can diced tomatoes with green chilies, undrained, brings acidity and a touch of heat.
1 (8 oz) can tomato sauce, adds body and a smooth tomato background.
1 packet taco seasoning, concentrates the taco flavor without extra measuring.
2 cups cooked long-grain rice, use freshly cooked or leftover rice for best texture.
1/2 cup beef broth, loosens the mixture and adds savory depth.
2 cups shredded cheese (cheddar + Monterey Jack blend or Mexican blend), melts into a creamy finish.
Salt and pepper, to taste, for final seasoning balance.
Fresh parsley or cilantro, chopped, optional garnish for brightness.

Step-by-step Instructions

Heat a large skillet over medium heat and add the 1 lb ground beef. Brown the beef until no longer pink, breaking it up with a spoon as it cooks. Tip: Leave some small brown bits on the pan for extra flavor.
Drain any excess fat from the skillet to keep the dish from being greasy.
Add the diced 1/2 yellow onion and 1 green bell pepper to the beef. Sauté for 4 to 5 minutes, or until the vegetables are soft and translucent. Stir occasionally so they cook evenly.
Stir in the 1 (10 oz) can diced tomatoes with green chilies, undrained, the 1 (8 oz) can tomato sauce, and the 1 packet taco seasoning. Mix well so the seasoning coats the beef and vegetables.
Add the 2 cups cooked long-grain rice and 1/2 cup beef broth, stirring until everything is combined and the rice is evenly coated with the tomato and spice mixture.
Reduce the heat to low and cover the skillet partially. Let the mixture simmer for about 10 minutes, stirring occasionally to prevent sticking and to let flavors meld.
Sprinkle the 2 cups shredded cheese over the mixture. Stir until the cheese is fully melted and the dish becomes creamy. If you prefer a cheesier top texture, you can leave some cheese unmixed to melt on top.
Taste and season with salt and pepper as needed. Serve hot, garnished with chopped fresh parsley or cilantro if desired.

Recipe Details

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 generous servings
Calories: Approximately 630 calories per serving

Frequently Asked Questions

How long does this Cheesy Taco Beef & Rice take to make?
About 30 minutes total, including prep and cooking time.
Can I use leftover rice for this recipe?
Yes, leftover rice works great and often gives a firmer texture that holds up well in the skillet.
Do I need to drain the ground beef?
Yes, drain excess fat after browning to prevent the finished dish from being too greasy.
What cheese blend should I use?
A cheddar and Monterey Jack blend or a Mexican blend both melt well and offer a balanced flavor.
Is this recipe freezer friendly?
Yes, cool completely and freeze in airtight containers for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating.

Conclusion

This Cheesy Taco Beef & Rice is an easy, satisfying skillet meal that delivers big flavor with minimal fuss. If you want inspiration for similar cheesy, one-pan meals, check out Mexican Cheesy Taco Beef and Rice Skillet – Modern Honey and Cheesy Taco Rice – Cooking in the Midwest for variations and serving ideas. Give this recipe a try, share it with friends or family, and enjoy the cozy, cheesy comfort of a straightforward weeknight favorite.