Name: Cheesy Taco Beef & Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 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 (optional garnish)

Cheesy Taco Beef & Rice

Introduction
This Cheesy Taco Beef & Rice is pure weeknight comfort in a single skillet. Ground beef simmers with tender onion and crisp green bell pepper, while canned diced tomatoes with green chilies and tomato sauce build a warm, slightly tangy sauce that hugs every grain of cooked long-grain rice. The final blanket of cheddar and Monterey Jack melts into a creamy, melty finish that gives every bite a rich, gooey texture. Aromas of toasted taco seasoning and slow-simmered tomato fill the kitchen, making it perfect for busy evenings, casual family dinners, or anytime you want an easy, satisfying one-pan meal. If you enjoy hearty skillet dinners, you might also like this take on stuffed shells that layers similar bold flavors in a different format: creamy beef taco stuffed shells.

Ingredients

1 lb ground beef – The backbone of the dish, provides rich flavor and protein; 80/20 or similar gives good taste and moisture.
1/2 yellow onion, diced – Adds sweet, savory depth when softened.
1 green bell pepper, diced – Brings mild peppery crunch and balance to the tomatoes.
1 (10 oz) can diced tomatoes with green chilies, undrained – Adds tomato body and a gentle spicy note; keep the juices for sauce.
1 (8 oz) can tomato sauce – Thickens the sauce and gives consistent tomato flavor.
1 packet taco seasoning – Provides the classic taco spice mix without extra measuring.
2 cups cooked long-grain rice – Already cooked rice so the grains stay separate and soak up the sauce.
1/2 cup beef broth – Loosens the mix slightly and adds savory depth.
2 cups shredded cheese (cheddar + Monterey Jack blend or Mexican blend) – Melts into a creamy, stretchy topping that ties everything together.
Salt and pepper to taste – Simple finishing seasonings to balance flavors.
Fresh parsley or cilantro, chopped (optional garnish) – Bright herb notes for contrast and color.

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: a wooden spoon helps break clumps quickly for even browning.
Drain any excess fat from the skillet, then return the beef to the pan. This keeps the dish from being greasy while retaining flavor.
Add the 1/2 diced yellow onion and 1 diced green bell pepper to the beef. Cook, stirring occasionally, until the vegetables are soft and translucent, about 4 to 5 minutes. A little color on the onion adds sweetness.
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 distributes evenly.
Add the 2 cups cooked long-grain rice and 1/2 cup beef broth to the skillet, stirring until combined. Make sure the rice is broken up if it has clumps so it warms evenly. You might find a similar one-pan rice approach in this fried rice variation: bang bang fried rice.
Reduce the heat to low, cover the skillet partially, and let the mixture simmer for about 10 minutes, stirring occasionally to prevent sticking and to let flavors meld.
Sprinkle 2 cups shredded cheese (cheddar and Monterey Jack blend or Mexican blend) over the top and stir until the cheese is melted and the mixture is creamy and uniform. If you like extra stretch, keep some cheese for garnish. You can also adapt the melting step using methods from a melty sandwich favorite like the ultimate cheesy ground beef melt.
Taste and season with salt and pepper to your preference. Garnish with chopped fresh parsley or cilantro if desired, then serve hot.

Recipe Details

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: Approximately 630 per serving

Tips, Storage & Variations
Tips

Use warm, cooked rice so it reheats quickly and absorbs sauce without becoming mushy.
If your beef is very lean, reserve a tablespoon of oil before draining so the peppers and onions do not stick.
For even melting, shred the cheese from a block rather than using pre-shredded cheese, which sometimes contains anti-caking agents.

Storage and Freezing

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of beef broth to loosen the sauce.
To freeze, cool completely, place in freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. For best texture after freezing, you may want to add a little extra broth while reheating.

Variations using existing ingredients only

Extra cheesy: Stir half the shredded cheese into the mixture before simmering, then finish with the remaining cheese for a double cheesy outcome.
Saucier: Add an extra 1/4 cup beef broth for a looser, saucier texture.
Herb-forward: Increase the chopped fresh cilantro or parsley at the end for a brighter finish similar to a fresh garnish in pasta bakes like this tortellini dish: beefy tortellini bake recipe.
Pepper-forward: If you prefer more bell pepper presence, stir in an extra diced green bell pepper during the onion and pepper step.
Leftover-twist: Mix in extra shredded cheese directly when reheating leftovers for renewed creaminess, similar to how cheeses are used in pasta dishes such as garlic butter beef cheesy bowtie pasta.

FAQ
Q: Can I use a different type of rice?
A: Yes, you can use other cooked rice, but adjust liquid slightly for stickier varieties like short-grain rice.

Q: Can I make this with ground turkey or chicken?
A: You can substitute ground turkey or chicken, but cooking time may be slightly shorter and the dish will be leaner.

Q: Do I need to drain the canned tomatoes?
A: No, do not drain the diced tomatoes with green chilies. The juices help build the sauce.

Q: How do I prevent the rice from getting mushy?
A: Use cooked but not overcooked rice and stir gently during simmering to keep grains separate.

Q: Can I prepare this ahead of time?
A: Yes, prepare up to the simmer step, cool, and refrigerate. Reheat and add cheese just before serving.

People Also Ask
Q: What type of ground beef is best for this recipe?
A: An 80/20 blend gives good flavor and moisture without being overly greasy.

Q: How long does the cheese take to melt into the rice mixture?
A: Stirring over low heat, the shredded cheese typically melts in 2 to 4 minutes.

Q: Is taco seasoning necessary or can I make my own?
A: The packet is convenient and measured for flavor balance, but you can use a homemade mix if you prefer.

Q: Can I make this vegetarian by omitting the beef?
A: Omitting beef will change texture and protein content. To keep richness, ensure you adjust seasoning and consider extra cheese.

Q: What side dishes go well with cheesy taco beef and rice?
A: Simple sides like a green salad, steamed vegetables, or warm tortillas pair well.

Q: How should I reheat leftovers to keep them creamy?
A: Reheat on the stove over low heat with a splash of beef broth, stirring until warm and creamy.

Conclusion

This Cheesy Taco Beef & Rice is a reliable, cozy meal that comes together quickly and satisfies a crowd with melty cheese and comforting flavors. It works great for busy weeknights, game day gatherings, or as a make-ahead option for easy dinners. If you want another skillet-inspired version with similar flavors, check out the Mexican Cheesy Taco Beef and Rice Skillet for more inspiration, or try this simple one-pot twist called Cheesy Taco Rice. I hope you enjoy this recipe and share it with family and friends for many cozy meals ahead.

Cheesy Taco Beef & Rice

Print Recipe

A comforting one-skillet meal with ground beef, rice, and melty cheese that the whole family will love.

Author: amanda-lewis
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Skillet
Cuisine: Mexican
Diet: Beef

Ingredients

Scale

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 (optional garnish)

Instructions

Heat a large skillet over medium heat and add the ground beef. Brown the beef until no longer pink, breaking it up with a spoon as it cooks.
Drain any excess fat from the skillet, then return the beef to the pan.
Add the diced onion and diced bell pepper to the beef. Cook until the vegetables are soft and translucent, about 4 to 5 minutes.
Stir in the diced tomatoes, tomato sauce, and taco seasoning. Mix well to distribute the seasoning evenly.
Add the cooked rice and beef broth to the skillet, stirring until combined.
Reduce the heat to low, cover the skillet partially, and let the mixture simmer for about 10 minutes.
Sprinkle the shredded cheese over the top and stir until the cheese is melted and the mixture is creamy and uniform.
Taste and season with salt and pepper to your preference, then garnish with chopped fresh parsley or cilantro if desired.