Cheesy Fiesta Taco Rice
Cheesy Fiesta Taco Rice is an easy and delicious one pan dinner the whole family will enjoy!
This recipe is perfect for switching up your Taco Tuesday dinners! You’ll love it because everything is cooked in one pan making clean up super easy!
This recipe is totally customizable, comes together in about 30 minutes, and any leftovers reheat really well.
If you love easy one pan meals, check out my other variations of this recipe! Here’s my recipe for the original Cheesy Taco Rice. I also like making Cheesy Chicken Taco Rice with chicken breasts instead of ground beef.
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Ingredients
- Ground beef
- Taco Seasoning
- Onion
- Minced garlic
- Rotel, not drained
- Tomato sauce
- Corn, drained
- Black beans, drained and rinsed
- Chicken OR beef broth
- Long grain white rice, uncooked & rinsed
- Shredded Colby Jack cheese
Make Cheesy Fiesta Taco Rice
To start making this easy one pan recipe, brown 1 lb of ground beef in a skillet over medium-high heat.
Season with salt, pepper, chili powder, cumin, and dried cilantro. Next, add the chopped onion.
I prefer making my own blend of seasonings for Taco seasoning, but you could use a Taco seasoning packet instead of measuring out the seasonings if you prefer.
If you want to add more spice to the dish you can add a 1/4 tsp of cayenne pepper.
Let the ground beef and onions cook until beef is cooked through and onions have softened. Drain any grease from the skillet.
Next, add the minced garlic, Rotel (not drained), tomato sauce, black beans (drained and rinsed), corn (drained), broth, and uncooked rice to the skillet. I prefer to rinse my rice before adding it to the skillet.
For this recipe you can use chicken broth or beef broth. I usually use whatever I have on hand!
Stir well, cover with a lid, and cook on medium-low heat for about 15-20 minutes or until rice is cooked (I stirred it once about half way through).
I suggest checking your rice around 15 minutes and letting it cook a little bit longer if needed.
Once the rice is cooked how you like it, Stir in a little bit of the shredded Colby Jack cheese.
Top with the rest of the shredded cheese and let it melt or pop it in the oven on broil.
Serve Cheesy Fiesta Taco Rice
Once the cheese is nice and melted, it’s time to eat! Top with some cilantro and serve with sour cream, taco sauce, and fresh Pico de Gallo.
My family also likes to have some tortilla chips on the side to scoop everything up!
The leftovers of this recipe reheat really well making the leftovers great for lunch the next day. This would also be a great meal prep recipe!
Leftovers could also be wrapped up in a tortilla for burritos.
Tips and Frequently Asked Questions
- I used 1 lb of ground beef, but this recipe could also be made with ground turkey, ground chicken, or even chicken breasts cut into cubes. Check out my Cheesy Chicken Taco Rice recipe if you want to make it with chicken breasts.
- I use 1 cup long grain white rice for this recipe. Be aware that if you use a different type (especially brown rice) cooking times will vary.
- I make my own blend of taco seasoning, but you can use a taco seasoning packet instead of measuring out the seasonings if you prefer.
- To add more spice to the recipe you can add 1/4 tsp cayenne pepper. You could also use a can of Hot Rotel, or add some jalapenos.
- I shredded Colby Jack cheese from a block, but you could use cheddar or pepper jack cheese instead.
- You can really add as many toppings to this recipe as you’d like. My family prefers cilantro, sour cream, taco sauce, and fresh Pico de Gallo.
Similar Recipes
- Cheesy Chicken Taco Rice
- Cheesy Taco Rice
- Cheesy Beef and Bean Tacos
- Beef Taquitos
- Crockpot Shredded Beef Tacos
- Chicken Cheese and Rice
- Beef Tacos
- Cheesy Rotel Chicken Tacos
Ingredients
- 1 lb of ground beef
- 1/2 tsp each salt and pepper
- 2 tsp chili powder
- 1 tsp each of cumin and dried cilantro
- 1 onion chopped
- 1 tbsp minced garlic
- 10 oz can of Rotel not drained
- 8 oz can of tomato sauce
- 10 oz can of corn drained
- 10 oz can of black beans drained and rinsed
- 1 1/2 cups of chicken OR beef broth
- 1 cup of long grain white rice uncooked & rinsed
- 2 cups of shredded Colby Jack cheese
- Sour cream
- Cilantro
- Pico de gallo
- Taco sauce
Instructions
- Brown 1 lb of ground beef in a skillet over medium-high heat, add all seasonings, and the onion.
- Let that cook until beef is cooked through and onions have softened. Drain any grease from the skillet.
- Add the minced garlic, Rotel, tomato sauce, black beans, corn, broth, and uncooked rice to the skillet.
- Stir well, cover with a lid, and cook on medium-low heat for about 15-20 minutes or until rice is cooked (I stirred it once about half way through).
- Stir in some of the shredded cheese. Top with the rest of the shredded colby Jack cheese and let it melt or pop in the oven on broil.
- Serve and top with sour cream, taco sauce, cilantro, and fresh pico & tortilla chips. Enjoy!
This was so freaking easy and every single kid liked it. I used lean ground beef and brown rice (had to let simmer about 45 minutes) so I’m going to say it’s healthy too! New favorite recipe. Thank you!!!!!
So happy to hear that! Thank you!