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This hearty Taco Rice has become my secret weapon on busy nights when I want dinner on the table fast but crave that cheesy taco flavor everyone loves. It comes together in one skillet using staple ingredients and is a guaranteed crowd pleaser for kids and adults alike.
Ever since my son asked for “tacos with extra rice,” this simple meal has been on heavy rotation at our house and we never get tired of it.
Ingredients
- Ground beef: Brings savory heartiness and protein. Look for a cut with some fat so the flavor is rich
- Taco seasoning: Adds all the bold Mexican-inspired spices. Use your favorite blend or make your own for extra control
- Minute Rice: Cooks fast and soaks up all the flavor. Choose a white rice for the fluffiest texture
- Water: Hydrates the rice and helps cook everything evenly. Filtered or tap both work fine here
- Salsa: Provides tangy tomato richness and just a touch of heat. Use a chunky style for bigger bites of vegetables
- Shredded cheddar cheese: Melts into the dish for gooey comfort. Buy a block and shred it yourself for the best melt
Step-by-Step Instructions
- Brown the Beef:
- Crumble the ground beef in a large skillet and cook over medium heat until fully browned. Take your time here to let the meat develop flavor and drain off extra grease for a tastier result.
- Season and Simmer:
- Stir in the taco seasoning and pour in the water. Mix well until everything smells delicious. Let the mixture bubble gently so the seasoning blends right into the meat.
- Cook the Rice:
- Reduce the heat and add the uncooked Minute Rice. Combine everything thoroughly so the rice is coated in the seasoned broth. Cover and let it cook for about five minutes until the rice is tender and fluffy.
- Add Salsa and Cheese:
- Remove the lid and spoon in the salsa and shredded cheddar cheese. Stir well so the cheese melts and everything comes together in a cheesy, saucy skillet.
- Finish and Serve:
- Turn off the heat and give the Taco Rice a final mix. Scoop into bowls immediately or let it sit with the lid on for a few minutes if you want it extra thick.
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Cheddar cheese is my favorite part of this recipe. Watching it melt into the rice always reminds me of taco nights with my sister when we would race to get the first gooey serving.
Storing Leftovers
Taco Rice stays fresh in a sealed container in the fridge for up to three days. I suggest reheating individual bowls in the microwave with a bit of water and an extra sprinkle of cheese so it stays creamy. You can also freeze portions for up to a month and thaw overnight before warming.
Ingredient Swaps
Got ground turkey or chicken on hand instead of beef Go ahead and use them for a lighter version. Try Monterey Jack cheese or a Mexican blend for a nice twist. If you want more veggies, toss in corn bell peppers or black beans when you add the salsa.
How to Serve
Pile your Taco Rice into bowls and let everyone add their favorite toppings like shredded lettuce diced tomatoes avocado or crushed tortilla chips. This is a fun way to personalize each serving especially for picky eaters.
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History of Taco Rice
Taco Rice has roots both in American Tex-Mex and Japanese cuisine. Okinawa famously embraced taco seasoned beef over rice as a fusion dish after World War Two and now it is a staple there. My family’s version is all about classic comfort with a melty cheesy finish.
Frequently Asked Questions
- → Can I use a different type of ground meat?
Yes, ground turkey or chicken can replace beef, but season well for full flavor.
- → What kind of rice works best for this dish?
Minute Rice is ideal for speed, but cook longer if using long grain or brown rice.
- → Is this dish spicy?
The heat depends on your salsa and taco seasoning. Use mild versions if you prefer less spice.
- → Can it be made ahead of time?
Yes, make in advance and reheat gently on the stovetop. Add extra cheese when warming up for freshness.
- → What sides go well with taco rice?
Fresh salad, guacamole, or a side of tortilla chips complement the flavors perfectly.