Irresistible Taco Rice Queso (Print-Friendly Version)
One-pan meal with seasoned beef, fluffy rice, and creamy queso sauce, perfect for busy nights.
# Ingredients Required:
→ Taco Rice
01 -
454 g ground beef
02 -
180 g long-grain white rice
03 -
480 ml water or beef broth
04 -
1 packet taco seasoning
05 -
15 ml olive oil
06 -
120 ml diced onion
07 -
120 ml canned corn, drained
08 -
120 ml black beans, rinsed and drained
09 -
Salt and black pepper, to taste
→ Queso Sauce
10 -
240 ml queso dip (store-bought or homemade)
11 -
60 ml shredded cheddar cheese
12 -
60 ml milk
→ Optional Toppings
13 -
Chopped cilantro
14 -
Diced tomatoes
15 -
Jalapeño slices
16 -
Sour cream
# Detailed Directions:
01 -
Cook the long-grain white rice using water or beef broth according to package directions. Set aside once done.
02 -
Heat olive oil in a large skillet over medium heat. Add diced onion and cook until soft and translucent.
03 -
Add ground beef to the skillet and cook until browned, breaking it apart as it cooks. Drain excess grease if necessary.
04 -
Stir in taco seasoning, canned corn, and black beans. Cook for 2 to 3 minutes until well combined and fragrant.
05 -
Add the cooked rice to the skillet and mix thoroughly with the beef mixture. Season with salt and black pepper to taste.
06 -
In a small saucepan over low heat, warm queso dip with shredded cheddar cheese and milk, stirring constantly until smooth and creamy.
07 -
Pour warm queso sauce over the taco rice mixture and gently stir until evenly coated.
08 -
Cook for an additional 2 to 3 minutes until heated through thoroughly.
09 -
Remove from heat and serve immediately with optional toppings such as cilantro, tomatoes, jalapeños, and sour cream.
# Helpful Advice:
01 -
Use beef broth instead of water for enhanced flavor in the rice. Ground turkey or chicken can substitute ground beef for a lighter dish. Store leftovers in an airtight container refrigerated up to 3 days.