Whip up this Cheesy Beef Mexican Rice recipe with ground beef, rice, salsa, cheddar cheese, and taco seasoning. Quick, hearty, and delicious!
Have you ever had one of those nights when you’re this close to just ordering takeout? That’s exactly how this recipe came to be in my kitchen. I was staring into the fridge—half-empty salsa jar, a pack of ground beef I’d forgotten to freeze, and some shredded cheese that had seen better days. Sound familiar?
Instead of giving in to my pizza delivery impulse, I decided to improvise. I threw together the random ingredients I had, crossed my fingers, and hoped for the best. To my surprise (and relief), what came out of that skillet wasn’t just dinner—it was a masterpiece. Okay, maybe that’s dramatic, but the kids cleaned their plates without a single complaint.
Now it’s one of those recipes I turn to when I need something quick, comforting, and almost embarrassingly easy. And let’s be real—anything smothered in melted cheese is an automatic win, right?
Why You’ll Love This Easy Cheesy Beef Mexican Rice Recipe?
This isn’t your average weeknight dinner. Here’s why you’ll love it:
- One-Pan Meal: Less mess, more time to relax. Win-win.
- Cheesy Goodness: Melted cheddar on top of seasoned beef and rice? Yes, please.
- Fast and Easy: From stove to table in under 30 minutes.
- Kid-Approved: Even the pickiest eaters will come back for seconds.
- Customizable: Adjust the spice, swap ingredients, or add your favorite toppings.
Ingredient Notes:
Let’s break down the magic happening in this skillet:
- Ground Beef: The heart of the dish. You can use ground turkey or chicken if that’s more your vibe.
- Taco Seasoning: The flavor hero here. Whether you go store-bought or DIY, it brings that classic Tex-Mex flair.
- Rice: Long-grain white rice soaks up all the goodness. Instant rice works too—just adjust the liquid and timing.
- Salsa: Adds a little zing. Choose mild, medium, or hot depending on your heat tolerance (I’m a mild gal, personally).
- Cheddar Cheese: The pièce de résistance. Sharp cheddar works best for that bold, cheesy flavor.
- Corn: Sweet and crunchy, it balances the spice perfectly.
- Beef Broth: Infuses the rice with rich, savory flavor as it cooks.
Pro Tip: Stir the rice occasionally as it simmers. It keeps things from sticking and makes sure every grain is packed with flavor.
How To Make Easy Cheesy Beef Mexican Rice?
This recipe is so straightforward, you’ll wonder why you didn’t think of it sooner.
Step 1. Brown the Beef
Start by browning the ground beef in a large skillet over medium heat. Break it into crumbles as it cooks—it should take about 4-5 minutes. Once it’s done, drain the grease (if needed) and set the beef aside.
Step 2. Sauté the Onion
In the same skillet (because who wants extra dishes?), add the chopped onion. Cook for 2-3 minutes until it’s softened and just starting to get golden.
Step 3. Add the Spices
Return the cooked beef to the skillet and sprinkle in taco seasoning, garlic powder, salt, and pepper. Stir everything until the beef is coated in all that delicious seasoning.
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Step 4. Mix in the Liquids and Rice
Now for the good stuff: add tomato sauce, salsa, beef broth, water, and the uncooked rice. Stir everything together, making sure the rice is submerged.
Step 5. Simmer to Perfection
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for about 15-18 minutes. Stir occasionally to keep the rice from sticking. Add the corn during the last 5 minutes of cooking.
Step 6. Top with Cheese
Once the rice is tender and the liquid is absorbed, sprinkle shredded cheddar cheese over the top. Cover the skillet again for a few minutes to let the cheese melt into gooey perfection.
Serve it up hot and watch it disappear faster than you can say “seconds.”
Storage Options:
Leftovers? Lucky you! Here’s how to store them:
- Refrigerator: Store in an airtight container for up to 3 days. Reheat in the microwave with a splash of water or broth to keep it moist.
- Freezer: Cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Variations and Substitutions:
This dish is super flexible. Try these tweaks:
- Spice It Up: Add diced jalapeños or use a spicier salsa for more heat.
- Protein Swap: Ground turkey, chicken, or even plant-based crumbles work great.
- Extra Veggies: Stir in diced bell peppers, zucchini, or black beans for added texture and nutrients.
- Cheese Options: Try pepper jack or a Mexican blend for a different twist.
- Low-Carb: Swap the rice for cauliflower rice to make it keto-friendly.
What to Serve with Easy Cheesy Beef Mexican Rice?
This dish is hearty enough on its own, but if you’re feeling extra, here’s what pairs perfectly:
- Tortilla Chips: Scoop up the rice like it’s a dip. Trust me, it works.
- Guacamole and Sour Cream: Cool, creamy toppings that balance the spice.
- Fresh Salad: A crisp green salad adds a refreshing contrast.
- Warm Tortillas: Roll it up burrito-style for a fun twist.
Frequently Asked Questions:
Can I use brown rice instead of white rice?
Definitely, but you’ll need to adjust the cooking time and add a bit more liquid.
How do I prevent the rice from sticking to the skillet?
Stir it occasionally while it simmers, and make sure the heat isn’t too high.
Can I make this vegetarian?
Absolutely! Replace the ground beef with black beans or plant-based crumbles, and use veggie broth instead of beef broth.
So, what do you think? Ready to turn a few simple pantry staples into a cheesy, flavor-packed dinner? Give it a try, and don’t forget to let me know your favorite toppings—I’m always looking for new ideas!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Cheesy Mexican Beef Rice Recipe
Ingredients
- 1 small onion chopped
- 1 tsp garlic powder
- 1 lb ground beef
- 2 tbsp taco seasoning
- 1 15 ounces can whole kernel corn
- 1 c. beef broth
- 1 c. long-grain rice uncooked
- 1 c. shredded cheddar cheese
- ½ c. water
- ½ c. salsa
- 8 ounces tomato sauce
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Cook the ground beef in a large skillet for about 4 - 5 minutes over medium heat until brown, breaking the meat into chunks.
- Once done, drain any excess grease and set the browned beef aside.
- Saute the onions in the same pan for 2 - 3 minutes.
- To the pan, add the ground beef along with the taco seasoning, salt, pepper, and garlic powder. Stir well until everything is blended.
- Then, stir in the tomato sauce, salsa, beef stock, water, and rice.
- Bring everything to a boil on medium heat. Then, add the whole-kernel corn.
- Adjust the heat to low once the mixture is boiling, and let it simmer for 15 - 18 minutes. Stir the rice regularly to ensure the rice isn't sticking.
- About 5 minutes before serving, top everything with cheddar cheese and let it melt.
Notes
CHECK OUT THESE AWESOME, EASY RECIPES:
- The Best Warm Crack Dip Recipe
- Delicious One Pot Mushroom Chicken and Rice
- Delmonico Potatoes Recipe
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
