Cheesy Taco Rice (One Pot)

This one pot Cheesy Taco Rice is everything you’re looking for from an easy dinner recipe, and then some more.

It is meaty, savory and cheesy, and needs just a few pantry staples to put together- you just can’t go wrong with it.

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WHY YOU’LL LOVE THIS RECIPE

• It is a one pot recipe, which translates into a simple cooking process and minimal cleanup.
• It is super filling and incredibly delicious.
• It is a great way to enjoy those fun taco flavors in a dish that you can put together in a few minutes.

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CHEESY TACO RICE (ONE POT) INGREDIENTS

• Ground Beef
• Yellow Onion
• Salt, to taste
• Pepper, to taste
• Onion Powder
• Garlic Powder
• Taco Seasoning
• Water (or Beef Broth)
• Minute Rice
• Rotel
• Green Chilies
• Enchilada Sauce
• Cheddar Cheese

*see recipe card for amounts

HOW TO MAKE CHEESY TACO RICE (ONE POT) ON A PAN

Step 1: In a large saucepan, brown your ground beef with the diced onion and cook together until the onions are translucent and beef is cooked, then drain off the grease and return back to your pan.

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Step 2: Add the rest of your dry seasonings: salt, pepper, onion powder, garlic powder, and taco seasoning and mix together.

Step 3: Next pour in the water or beef broth, followed by the minute rice.

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Step 4: Add one can of Rotel and half a can of green chilies (you can add the entire can of green chilies if you like the heat).

Step 5: Stir all the ingredients well and bring to a boil.

Step 6: Reduce the heat and cover with a lid to cook for 5 minutes. The pour on enchilada sauce and sprinkle on the shredded cheese then cover let ingredients melt for an additional 5 minutes.

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Step 7: Serve warm as is or over Nacho Cheese Doritos, tortilla chips and with topping such as salsa, sour cream, lettuce, green onions, etc.

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STORAGE AND REHEATING NOTES:

Your leftover one pot cheesy taco rice can be refrigerated for 3-4 days.

You’ll need to use an airtight food safe container to keep it fresh, and reheat it in the microwave to enjoy that nice cheesiness on the top.

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HELPFUL TIPS & SUBSTITUTIONS:

What Can I Use Instead of Rotel?

Salsa is the simplest alternative to Rotel, particularly for this recipe.

You can use any kind of salsa you prefer- mildly spicy or the super spicy variety- it all depends on your personal taste preference.

What Can I Use Instead of Instant Rice?

If you don’t have minute rice, you can use any other pre-cooked rice variety.

In fact, this is a great recipe to try out with some leftover rice too.

What Else Can I Add?

Drained black beans and chopped veggies like zucchini, bell peppers, golden corn and carrots can be great additions to the cheesy taco rice.

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Try Some of My Other Favorite Dinner Recipes

• Copycat Longhorn Parmesan Crusted Chicken
• Hawaiian BBQ
• Easy Lasagna Soup recipe

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Cheesy Taco Rice (One Pot)

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4.07 from 66 votes

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings 6 Servings

Calories 455 kcal

Super flavorful, filling and incredibly easy to make, this one pot cheesy taco rice is an absolute winner for those rushed weeknight dinners.

EQUIPMENT

• 1 Large Saucepan

INGREDIENTS

  

1x2x3x

• 1 pound Ground Beef
• 1/2 Yellow Onion, chopped
• 1 pinch Salt, to taste
• 1 pinch Pepper, to taste
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 packet Taco Seasoning
• 2 cups Beef Broth, broth has a better flavor but you can use water
• 1.5 cups Minute Rice
• 10 oz Rotel
• 2 oz Diced Green Chilies , (half a small can)
• 10 oz Enchilada Sauce
• 2 cups Cheddar Cheese, shredded

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INSTRUCTIONS

• In a large saucepan, brown your ground beef with the diced onion and cook together until the onions are translucent and beef is cooked, then drain off the grease and return back to your pan.
• Add the rest of your dry seasonings: salt, pepper, onion powder, garlic powder, and taco seasoning and mix together.
• Next pour in the broth (or water), followed by the minute rice.
• Add one can of Rotel and half a can of green chilies (you can add the entire can of green chilies if you like the heat).
• Stir all the ingredients well and bring to a boil.
• Reduce the heat and cover with a lid to cook for 5 minutes. The pour on enchilada sauce and sprinkle on the shredded cheese then cover let ingredients melt for an additional 5 minutes.
• Serve warm as is or over Nacho Cheese Doritos, tortilla chips and with topping such as salsa, sour cream, lettuce, green onions, etc.

NOTES

Storage and Reheating Instructions:

• Your leftover one pot cheesy taco rice can be refrigerated for 3-4 days. You’ll need to use an airtight food safe container to keep it fresh, and reheat it in the microwave to enjoy that nice cheesiness on the top. 

Other FAQ Suggestions:

• What Can I Use Instead of Rotel? Salsa is the simplest alternative to Rotel, particularly for this recipe. 
• What Can I Use Instead of Instant Rice? If you don’t have minute rice, you can use any other pre-cooked rice variety.
• What Else Can I Add? Drained black beans and chopped veggies like zucchini, bell peppers, golden corn and carrots can be great additions to the cheesy taco rice.

NUTRITION

Serving: 6ServesCalories: 455kcalCarbohydrates: 26gProtein: 24gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 91mgSodium: 787mgPotassium: 368mgFiber: 2gSugar: 3gVitamin A: 991IUVitamin C: 9mgCalcium: 308mgIron: 4mg

Course Dinner

Cuisine American

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