Cheesy Taco Rice

A one-pan dinner of seasoned beef, fluffy rice, salsa, and melted cheddar. This approachable version keeps the method straightforward, with familiar ingredients and a few small details that make dinner easier.

Why you’ll love this recipe

• Familiar ingredients with plenty of flavor.
• About 35 minutes from prep to table.
• Easy to round out with shredded lettuce, avocado, and lime.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 1 lb ground beef
• 1 small onion, diced
• 2 tbsp taco seasoning
• 1 cup long-grain white rice, rinsed
• 1 cup salsa
• 1½ cups low-sodium beef broth
• 1 cup shredded cheddar
• 2 tbsp chopped cilantro (optional)

Let’s make it

1. 01

   Get ready

   Brown beef and onion in a deep skillet until the beef reaches 160°F. Drain excess fat.

2. 02

   Build the flavor

   Stir in taco seasoning and rice for 1 minute.

3. 03

   Bring it together

   Add salsa and beef broth, bring to a boil, then reduce to low and cover.

4. 04

   Finish cooking

   Cook gently for 18–20 minutes, or until rice is tender and liquid absorbed. Add a splash of water if needed.

5. 05

   Serve and enjoy

   Take off the heat. Scatter cheddar over the top, cover for 3 minutes, and finish with cilantro (if using).

Make It Even Better

Keep the lid on while the rice cooks to hold in the steam.

Read through the recipe and measure the ingredients before starting.

Make it your own

Use ground turkey cooked to 165°F; add drained beans for extra substance.

What to serve with it

Shredded lettuce, avocado, and lime

Storage & reheating

Refrigerate leftovers in a shallow, covered container within 2 hours. Use within 3 days. Reheat gently until the center reaches 165°F, adding a splash of water or broth if needed.