Taco rice was invented in 1984 by Okinawan cooks mixing Tex-Mex with Japanese comfort food after WWII.
Cheesy Taco Rice
Experience the delightful fusion of flavors with our Cheesy Taco Rice, a crowd-pleasing one-pan wonder that your family will adore! Packed with zesty ground beef, vibrant bell peppers, and a gooey layer of melted cheese, this dish is a hearty dinner solution that comes together in no time. Get ready to savor every bite of this cheesy, taco-inspired feast!
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
The Story
This Tex-Mex frankenstein was born in 1960s Houston when Mexican immigrants met Southern comfort food—basically what happens when Spanish conquistadors' rice obsession crashes headfirst into Texas cattle ranching culture, creating a one-skillet wonder that would make both abuela and cowboys equally confused but secretly impressed.
Regional Twist
In San Antonio's Southside, they substitute the long grain white rice with Mexican rice pilaf and double the cumin for that proper border town kick.
📝 Ingredients
Shopping List
- cilantro (to taste)
- 1 tsp (5 ml) dried cilantro
- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) ground meatd garlic
- 10 oz (283 g) rotel
- 2 cups (473 ml) shredded cheddar cheese
- sour cream (to taste)
- 8 oz (227 g) tomato sauce
Pantry Items
Amounts also listed in instructions below
- 1 ½ cups (355 ml) beef broth
- cayenne (to taste)
- chili powder (to taste)
- cumin (to taste)
- 1 cup (185 g) long grain white rice
- onion (to taste)
- pepper (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Brown 1 lb of ground beef in a skillet over medium-high heat, add all seasonings, and the onion.
- 2
Let that cook until beef is cooked through and onions have softened. Drain any grease from the skillet.
- 3
Add Rotel, tomato sauce, minced garlic, beef broth, and uncooked rice to the skillet. Stir well, cover with a lid, and cook on medium-low heat for about 15-20 minutes or until rice is cooked.
- 4
Top with shredded cheddar cheese and let melt or pop in the oven on broil.
- 5
Serve and top with sour cream, cilantro, and fresh pico & tortilla chips.
💡 Pro Tips
- ✓Brown the ground beef at 400°F+ surface temperature (medium-high heat) without moving it for 2-3 minutes to develop the Maillard reaction, which creates deeper umami flavors essential for taco seasoning.technique400°F+ surface temp, 2-3 minutes
- ✓Toast your cumin and chili powder in the hot beef fat for 30-45 seconds before adding liquid ingredients to bloom the volatile oils and increase flavor intensity by 25-30%.technique30-45 seconds
- ✓Use a 2:1 liquid-to-rice ratio (including the Rotel liquid) and maintain gentle simmer at 185-190°F to prevent rice from becoming mushy while ensuring complete starch gelatinization.timing2:1 ratio, 185-190°F
- ✓Let the dish rest off heat for 5 minutes before adding cheese so residual heat melts it evenly without breaking the emulsion or creating greasy separation.timing5 minutes
- ✓Choose 80/20 ground beef over leaner cuts because the 20% fat content provides flavor carriers for fat-soluble compounds in your spices and prevents the meat from drying out during the rice cooking process.ingredient80/20 fat ratio
Share this recipe
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Taco rice was invented in 1984 by Okinawan cooks mixing Tex-Mex with Japanese comfort food after WWII.
Cheesy Taco Rice
Experience the delightful fusion of flavors with our Cheesy Taco Rice, a crowd-pleasing one-pan wonder that your family will adore! Packed with zesty ground beef, vibrant bell peppers, and a gooey layer of melted cheese, this dish is a hearty dinner solution that comes together in no time. Get ready to savor every bite of this cheesy, taco-inspired feast!
The Story
This Tex-Mex frankenstein was born in 1960s Houston when Mexican immigrants met Southern comfort food—basically what happens when Spanish conquistadors' rice obsession crashes headfirst into Texas cattle ranching culture, creating a one-skillet wonder that would make both abuela and cowboys equally confused but secretly impressed.
Regional Twist
In San Antonio's Southside, they substitute the long grain white rice with Mexican rice pilaf and double the cumin for that proper border town kick.
📝 Ingredients
Shopping List
- cilantro (to taste)
- 1 tsp (5 ml) dried cilantro
- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) ground meatd garlic
- 10 oz (283 g) rotel
- 2 cups (473 ml) shredded cheddar cheese
- sour cream (to taste)
- 8 oz (227 g) tomato sauce
Pantry Items
Amounts also listed in instructions below
- 1 ½ cups (355 ml) beef broth
- cayenne (to taste)
- chili powder (to taste)
- cumin (to taste)
- 1 cup (185 g) long grain white rice
- onion (to taste)
- pepper (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Brown 1 lb of ground beef in a skillet over medium-high heat, add all seasonings, and the onion.
- 2
Let that cook until beef is cooked through and onions have softened. Drain any grease from the skillet.
- 3
Add Rotel, tomato sauce, minced garlic, beef broth, and uncooked rice to the skillet. Stir well, cover with a lid, and cook on medium-low heat for about 15-20 minutes or until rice is cooked.
- 4
Top with shredded cheddar cheese and let melt or pop in the oven on broil.
- 5
Serve and top with sour cream, cilantro, and fresh pico & tortilla chips.
💡 Pro Tips
- ✓Brown the ground beef at 400°F+ surface temperature (medium-high heat) without moving it for 2-3 minutes to develop the Maillard reaction, which creates deeper umami flavors essential for taco seasoning.technique400°F+ surface temp, 2-3 minutes
- ✓Toast your cumin and chili powder in the hot beef fat for 30-45 seconds before adding liquid ingredients to bloom the volatile oils and increase flavor intensity by 25-30%.technique30-45 seconds
- ✓Use a 2:1 liquid-to-rice ratio (including the Rotel liquid) and maintain gentle simmer at 185-190°F to prevent rice from becoming mushy while ensuring complete starch gelatinization.timing2:1 ratio, 185-190°F
- ✓Let the dish rest off heat for 5 minutes before adding cheese so residual heat melts it evenly without breaking the emulsion or creating greasy separation.timing5 minutes
- ✓Choose 80/20 ground beef over leaner cuts because the 20% fat content provides flavor carriers for fat-soluble compounds in your spices and prevents the meat from drying out during the rice cooking process.ingredient80/20 fat ratio