Cheesy Taco Rice – Easy 30-Minute One Pot Meal

Happy 2026! It feels right that this Cheesy Taco Rice is the first recipe of the year. It’s a good representation of making things work even when things get a little hectic. After a rough stretch of everyone getting sick over the holidays, all the usual routines went out the window, including grocery shopping. Luckily I always keep a few packs of grass fed ground beef in the freezer for emergencies.

I also know that after a week of chaos and sickness the last thing I want to do is fight with my kids to eat their dinner, so not only is this dish incredibly easy to throw together using pantry staples but it’s also a winner with even the pickiest eaters. My youngest loved his with a big spoonful of sour cream, my oldest scooped it up with chips, so this is a reminder that some of the best meals are the ones you throw together with whatever you have on hand. And if you’re wanting something a big lighter but packed with flavor you have to make my Sticky Steak Rice Bowls With With Spicy Tomato Gojujong Broth.

Why You’ll Love This Cheesy Taco Rice

This cheesy taco rice is a true one pot dinner, which means less cleanup and more time enjoying dinner. The flavors are bold but balanced, making it very family friendly, and the texture is exactly what you want in a rice skillet. Tender rice, seasoned beef, and melty cheese in every bite.

It’s also incredibly versatile. You can keep it simple and serve it as is, or turn it into a full taco rice bowl with toppings. Either way, it’s comforting, filling, and perfect for busy nights.

What You’ll Need

• 1 lb grass fed ground beef
• 1 small yellow onion, diced
• 1 packet chili seasoning
• 1 tbsp tomato paste
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 cup jasmine rice, rinsed
• 1 (14 oz) can diced tomatoes or 1 cup salsa
• 2 1/2 cups beef bone broth
• 3 tsp Better Than Bouillon beef
• 1 bay leaf
• 1/2 tsp salt, plus more to taste
• 1/2 to 1 cup shredded cheddar cheese
• 1 skillet or pot with a lid

For Toppings (optional)

• shredded lettuce
• roma tomato
• avocado
• sour cream
• jalapeños

Step-By-Step Instructions

1. Start by heating a large skillet or shallow pan over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, until it’s half way browned and some of the natural grease has released, you can carefully drain some of it if it’s too much it, but a little fat adds flavor and helps everything cook evenly.
2. Add the diced onion and chili seasoning directly to the skillet with the beef. Stir well and continue cooking for a few minutes, until the onion softens and turns translucent. This is where the base of flavor really starts to build.
3. Stir in the tomato paste, minced garlic, and soy sauce. Let everything cook for about 2 minute, stirring constantly. This short step helps caramelize the tomato paste and deepen the overall flavor of the dish.
4. Add the rinsed jasmine rice to the skillet and stir to coat it in the beef mixture. Let the rice toast for about 2 minutes, stirring often so it doesn’t stick to the bottom. This step helps the rice hold its texture as it cooks.
5. Pour in the diced tomatoes or salsa, beef bone broth, Better Than Bouillon, bay leaf, and salt. Stir well to make sure everything is evenly combined and the rice is fully submerged in the liquid.
6. Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the skillet with a tight-fitting lid and let it simmer for 20 minutes. Try not to lift the lid during this time so the rice can steam properly.
7. After 20 minutes, turn off the heat and remove the lid. Gently fluff the rice with a fork. This is the best time to taste and adjust the seasoning, adding more salt if needed before finishing the dish.
8. If the rice looks slightly watery, leave the skillet uncovered and cook over medium-low heat for another 3–5 minutes to help any excess liquid evaporate.
9. Sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet again and let it sit for a few minutes, just until the cheese melts.

Cooking Tips

• I prefer making my own homemade chili seasoning instead of using a packet. It lets me control the salt level and adjust the heat depending on what I’m in the mood for. I usually reach for ancho chili powder because it’s mild and adds great flavor without being spicy.
• Jasmine rice works best here. Other rice varieties can change the texture and liquid ratio, so I recommend sticking with jasmine for consistent results.
• If the rice looks slightly watery when you remove the lid, don’t panic. Just continue cooking it uncovered over medium-low heat for a few minutes to help evaporate the excess liquid.
• For extra flavor, salsa can be used instead of diced tomatoes. It adds a little more kick and depth without changing the method.

How I Like to Serve Cheesy Taco Rice

This is delicious on its own, but I especially love serving it taco bowl style. I’ll top it with sour cream, shredded lettuce, fresh tomatoes, sliced jalapeños, avocado, and a little chopped cilantro. It turns into the most satisfying rice bowl and everyone can customize their own.

You can keep it simple or go all out with toppings. Either way, it’s a meal that feels fun and comforting at the same time.

Final Thoughts

This cheesy taco rice is one of those recipes that earns a regular spot in the rotation. It’s easy, comforting, and versatile, which makes it perfect for real life. I also recommend my One Pot Creamy Ground Beef Stroganoff if you’re in the mood for something with pasta!