Cheesy Taco Rice

Cheesy Taco Rice is the ultimate one-skillet dinner that’s packed with flavor, protein, and plenty of melty cheese. This quick and easy recipe is perfect for busy weeknights and guaranteed to be a family favorite!

This cheesy taco rice is one of those dinners that just works—easy, flavorful, and made to keep everyone at the table happy.

It’s made in just one skillet, so cleanup is a breeze, and the combination of seasoned beef, tender rice, and melty cheese makes it a total crowd-pleaser.

You can easily make it your own by throwing in extra veggies or just about anything you’d go for on taco night.

And since it’s packed with all the good stuff — protein, veggies, and carbs — it’s a full meal and a total crowd-pleaser.

What you’ll need

Olive oil — A little olive oil to sauté the veggies gets everything off to a good start.

Onion + red bell pepper — These add sweetness and a little crunch—dice them up small so they cook quickly and mix right in.

Ground beef — I usually go for lean ground beef, but whatever you have works. Just drain off any extra grease if it’s a bit fatty.

Taco seasoning — This is where all the bold, taco-inspired flavor comes from — use your favorite seasoning here.

Black beans — A can of black beans adds some hearty texture and extra protein.

Sweetcorn — For a bit of sweetness and extra crunch; both canned and frozen corn work great.

Long grain white rice — Long grain rice is perfect here because it stays fluffy and doesn’t clump together as it cooks.

Crushed tomatoes — These create a smooth, saucy base that coats the rice and beef perfectly. You can use diced tomatoes if you like if you don’t mind a chinkier dish.

Beef broth — Go for low-sodium so you can control the saltiness. You can also use chicken broth if that’s what you like.

Cheddar cheese — Freshly shredded cheddar is where it’s at as it melts so much better than the pre-shredded stuff.

How to make cheesy taco rice

This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.

Heat some olive oil in a large skillet over medium heat, sauté the onion and red bell pepper until they’re soft, then add the ground beef and cook until it’s nicely browned.

Stir in the garlic and taco seasoning, then add the rice, black beans, sweetcorn, crushed tomatoes, and beef broth.

Bring everything to a boil, lower the heat, cover, and let it simmer for 18-20 minutes, stirring occasionally, until the rice is cooked and the liquid is absorbed.

Sprinkle the cheese on top, cover for a couple of minutes to let it melt, then finish with scallions and cilantro.

Substitutions and variations

• You can also make this with a different kind of meat; ground chicken, turkey or even a plant-based option works just as well.
• Swap the cheese with whatever you have on hand — Monterey Jack, pepper jack, or even a gooey Mexican cheese blend would be so good here.
• If you want to make your cheesy taco rice extra spicy, throw in a diced jalapeño.

What to serve with cheesy taco rice

Cheesy Taco Rice is pretty much a meal on its own, but if you want to round it out, here are some great options:

• Tortilla chips with guacamole or salsa
• A side of refried beans or black bean salad
• Fresh avocado slices or a dollop of sour cream
• Cornbread or warm flour tortillas to scoop it all up!

Leftovers and storage

• Let the taco rice cool down, then pop it into an airtight container and keep it in the fridge for up to 3 days.
• Warm it up on the stovetop or in the microwave, and if it feels a little thick, just add a splash of water or broth.
• You can freeze taco rice in a container for up to 2 months. When you’re ready to eat, thaw it overnight in the fridge and reheat.

If you’ve tried this cheesy taco rice recipe, please rate it and leave a comment below! I’d love to hear how it turned out.

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