Cheesy Queso Ground Beef Rice

Why You’ll Love This Recipe

I’m all about easy meals that taste like comfort food, and this recipe checks every box. It’s rich, cheesy, and packed with flavor—and I only need one skillet to make it. The rice soaks up all the spices and juices from the beef, while the queso and nacho cheese give the whole dish a creamy, indulgent finish. Plus, it makes enough to feed the whole family or save for leftovers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb lean ground beef

• 1 cup diced yellow onion

• 1 tablespoon minced garlic

• 2 cups chicken broth

• 2 cups minute rice

• 10.5 oz can Rotel diced tomatoes and green chilies

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1 tablespoon onion powder

• 1 cup salsa con queso

• 2 cups shredded nacho cheese

Directions

1. I start by heating a large skillet over medium-high heat and adding the ground beef and diced onions. I cook everything, stirring often, until the beef is browned and crumbly.

2. Then, I stir in the minced garlic and let it cook for another 2 minutes to bring out the flavor.

3. Next, I pour in the chicken broth and add the minute rice. I gently stir to make sure the rice is fully submerged in the liquid.

4. I bring the mixture to a boil, then cover the skillet with a lid and reduce the heat to low. I let it cook for 5 minutes, covered.

5. After 5 minutes, I remove the lid, stir everything, and then add the Rotel, salt, pepper, and onion powder. I stir again and raise the heat to medium.

6. I keep cooking until all the liquid has evaporated and the mixture is thick.

7. I stir in the salsa con queso until it’s evenly combined. Then, I add the shredded nacho cheese and mix just until it melts.

8. I scoop the rice into bowls and serve hot.

Servings and timing

This dish makes 6 hearty servings and takes just 5 minutes to prep and 22 minutes to cook, for a total time of 27 minutes. It’s fast, filling, and full of bold flavor.

Variations

• Swap the meat: I sometimes use ground turkey or chicken for a lighter version.

• Make it spicier: I add jalapeños or a spicier salsa con queso for more heat.

• Add veggies: Corn, black beans, or diced bell peppers mix in great for added texture and nutrients.

• Try different cheeses: Pepper jack or Monterey Jack gives it a fun twist.

• Serve it differently: I use leftovers as filling for burritos, stuffed peppers, or taco bowls.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stovetop over medium heat with a splash of broth or water to loosen it up, or microwave it in short bursts until hot. It also freezes well—I just let it cool, pack it in a freezer-safe container, and freeze for up to 2 months. I thaw it in the fridge overnight before reheating.

FAQs

Can I use regular rice instead of minute rice?

Yes, but I cook it separately first or adjust the liquid and cooking time if I want to cook it in the skillet. Minute rice keeps it quick and easy.

What kind of queso should I use?

I usually go with salsa con queso from a jar, but any smooth, creamy queso dip works. I just make sure it’s something I enjoy the taste of on its own.

Can I make this dish ahead of time?

Definitely. I often make it a day ahead and reheat it when I’m ready to serve. It reheats well and keeps its flavor.

Is this recipe spicy?

It has a little kick from the Rotel and queso, but it’s not overly spicy. I adjust the heat level by choosing mild or hot versions of those ingredients.

What can I serve with this dish?

It’s great on its own, but I also serve it with tortilla chips, a green salad, or even avocado slices for a full Tex-Mex meal.

Conclusion

Cheesy Queso Ground Beef Rice is one of those go-to meals I turn to again and again. It’s fast, flavorful, and totally comforting—plus it’s made all in one pan, which saves me time and dishes. Whether I’m cooking for my family or meal prepping for the week, this recipe delivers bold Tex-Mex flavor with minimal effort.

Print