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One-Pot Cheesy Taco Rice

One-Pot Cheesy Taco Rice

One-pot cheesy taco rice with seasoned beef, black beans, corn and melted cheddar — an easy 35-minute Tex-Mex dinner the whole family loves.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Dinner
Ingredients Method

Ingredients
  

  • 1 pound (450 g) lean ground beef
  • 1 tablespoon olive oil
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 1 packet (1 oz) taco seasoning or 2 tablespoons homemade
  • 1 cup uncooked long-grain white rice
  • 1 can (14.5 oz) diced tomatoes undrained
  • 1 cup tomato sauce
  • 2 cups beef broth
  • 1 cup canned black beans drained and rinsed
  • 1 cup sweet corn kernels
  • 1½ cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • Salt and freshly ground black pepper to taste
Optional Toppings
  • Fresh cilantro
  • Sliced green onions
  • Sour cream
  • Diced avocado
  • Jalapeño slices
  • Lime wedges
  • Crushed tortilla chips
  • Extra shredded cheese
  • Hot sauce

Method
 

  1. Brown the Beef: Heat the olive oil in a large deep skillet over medium-high heat. Add the ground beef and cook until browned, breaking it into small crumbles. Drain any excess grease if necessary.
  2. Cook the Aromatics: Add the diced onion and cook for about 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
  3. Season Everything: Sprinkle the taco seasoning over the beef mixture and stir well until evenly coated.
  4. Add the Rice: Stir in the uncooked rice, allowing it to toast for about one minute to enhance its flavor.
  5. Pour in the Liquids: Add the diced tomatoes, tomato sauce, and beef broth. Stir well to combine.
  6. Simmer: Bring everything to a gentle boil. Reduce the heat to low, cover, and simmer for 18–20 minutes, or until the rice is tender and most of the liquid has been absorbed.
  7. Add the Beans and Corn: Stir in the black beans and corn. Cook for another 2–3 minutes until heated through.
  8. Melt the Cheese: Sprinkle the cheddar and Monterey Jack cheese evenly over the top. Cover the skillet for 2–3 minutes until the cheese is completely melted and irresistibly gooey.
  9. Garnish and Serve: Top with fresh cilantro, sliced green onions, avocado, jalapeños, a dollop of sour cream, and a squeeze of fresh lime juice. Serve immediately while the cheese is hot and stretchy.