Taco Rice with Queso That's Ready in 30 Minutes (And My Kids Devour It)
One pan, 30 minutes, ground beef, rice, and a from-scratch queso that's so good my family asks for it by name. This is the dinner that saves my weeknights.
Equipment
- Deep 12-inch skillet with lid
- Small saucepan or microwave-safe bowl
- Wooden spoon or spatula
- Box Grater
Ingredients
For the Taco Rice
- 1 lb ground beef (80/20)
- 1 packet taco seasoning (or 3 tbsp homemade)
- 1 cup long-grain white rice
- 1 cup water
- 1 can (10 oz) Ro-Tel (tomatoes & green chiles), undrained
For the Queso
- 1 block (16 oz) Velveeta, cut into cubes
- 1/4 cup milk
Optional Topping
- 1/2 cup shredded cheddar or pepper jack
For Serving
- Cilantro, diced onion, sour cream, crushed tortilla chips
Instructions
- Brown the beef: Heat your skillet over medium-high. Add the ground beef and cook, breaking it up, until browned and no longer pink, about 6-7 minutes. Leave about a tablespoon of fat in the pan.
- Bloom the spices: Sprinkle the taco seasoning over the browned beef. Stir and cook for 30 seconds until fragrant.
- Add the rice and liquid: Pour in the drained (but not rinsed) rice, 1 cup water, and the can of Ro-Tel with its juices. Stir, scraping the bottom of the pan to incorporate the browned bits.
- Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes, until rice is tender and liquid is absorbed. Do not lift the lid while simmering.
- Make the queso: While the rice cooks, combine the cubed Velveeta and milk in a small saucepan over low heat or in a microwave-safe bowl. Stir every 30 seconds until smooth and melted. (Microwave in 30-second bursts.)
- Top and broil: Once the rice is done, pour the queso evenly over the top. Sprinkle with shredded cheddar or pepper jack if using. Broil for 2-3 minutes until bubbly and browned in spots. Watch carefully.
- Rest and serve: Let the skillet rest for 5 minutes. Top with crushed chips, cilantro, diced onion, and sour cream. Serve straight from the skillet.
Notes
Don't skip the Ro-Tel juice: That juice keeps the rice fluffy and adds subtle heat.
Use fatty ground beef: 80/20 is ideal. If using lean, add a tablespoon of butter or oil.
The broiler is non-negotiable: It creates a browned cheese crust that makes the dish.
Double it if you want leftovers: Increase simmer time by about 5 minutes.
Meal prep: Store taco rice and queso separately in the fridge for up to 4 days. Freeze rice for up to 3 months; make queso fresh when reheating.
Swaps: Use black beans or plant-based crumbles for vegetarian. For milder version, use mild Ro-Tel and taco seasoning. Brown rice: increase liquid to 1 1/2 cups and simmer 40-45 minutes. No Velveeta? Make a roux-based cheese sauce with butter, flour, milk, and cheddar.