Taco Rice with Queso Recipe

If you’re in the mood for a dish that’s a perfect blend of comfort food and Mexican-inspired flavors, look no further than Taco Rice with Queso. This flavorful, crowd-pleasing dish combines seasoned taco beef, fluffy rice, and a rich, creamy queso sauce. It’s a hearty and satisfying meal that’s simple enough for weeknights yet impressive enough to serve at a gathering.

Whether you’re looking for a quick family dinner, a dish for game day, or a recipe that yields great leftovers, taco rice with queso is a guaranteed hit. Let’s dive into the recipe, tips, and customizations to make it your new favorite go-to meal!

Why You’ll Love Taco Rice with Queso

1. Quick & Easy: This dish comes together in less than an hour.
2. Budget-Friendly: Simple ingredients that are easily accessible and affordable.
3. Customizable: Perfect for adding your favorite toppings or switching up proteins.
4. Kid-Friendly: A cheesy, taco-inspired meal that kids and adults alike will love.

Step-by-Step Instructions

Step 1: Prepare the Taco Rice

1. Cook the Beef: Heat olive oil in a large skillet over medium heat. Add ground beef, breaking it up with a wooden spoon. Cook until browned and fully cooked. Remove excess grease if needed.
2. Sauté Vegetables: Add the diced onion and garlic to the skillet. Cook for 2–3 minutes, until the onion becomes translucent.
3. Season the Beef: Stir in the taco seasoning and mix well to coat the beef evenly.
4. Add Rice and Liquids: Pour in the uncooked rice, chicken broth, and diced tomatoes. Stir to combine, ensuring the rice is submerged in the liquid.
5. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for 18–20 minutes, or until the rice is tender and the liquid is absorbed.
6. Add Beans (Optional): If using black beans, stir them into the rice during the last 5 minutes of cooking.

Step 2: Make the Queso Sauce

1. Melt Butter: In a medium saucepan, melt butter over medium heat.
2. Create a Roux: Add the flour, whisking constantly, to create a smooth paste. Cook for 1–2 minutes to remove the raw flour taste.
3. Add Milk: Gradually whisk in the milk, ensuring there are no lumps. Bring the mixture to a gentle simmer, stirring frequently until it thickens.
4. Melt Cheese: Lower the heat and add shredded cheese a handful at a time, stirring until melted and smooth.
5. Flavor the Queso: Stir in the green chilies, smoked paprika, salt, and pepper to taste. Keep the queso warm over low heat, stirring occasionally.

Step 3: Assemble the Dish

1. Layer the Taco Rice: Transfer the cooked taco rice to a serving dish or plate.
2. Pour the Queso: Generously drizzle the warm queso sauce over the rice.
3. Add Toppings: Top with your favorite toppings like sour cream, cilantro, jalapeños, or avocado.

Customizations and Variations

1. Protein Swaps: Use ground turkey, chicken, or plant-based crumbles instead of beef.
2. Spicier Kick: Add diced jalapeños to the rice or a splash of hot sauce to the queso.
3. Vegetarian Option: Skip the meat and double up on black beans, corn, or sautéed vegetables.
4. Low-Carb Version: Substitute the rice with cauliflower rice.
5. Extra Veggies: Mix in bell peppers, zucchini, or spinach for added nutrition.

Tips for Perfect Taco Rice with Queso

1. Don’t Overcook the Rice: Keep an eye on the rice while it simmers to avoid mushiness.
2. Fresh Cheese: Use freshly shredded cheese for the queso; pre-shredded cheese can result in a grainy texture.
3. Season as You Go: Taste and adjust the seasoning throughout the cooking process to ensure a balanced flavor.
4. Keep Queso Smooth: Stir continuously and avoid overheating the cheese sauce to prevent clumping.

Serving Suggestions

Taco Rice with Queso is a versatile dish that pairs well with:

• A Side Salad: A simple green salad with a lime vinaigrette complements the richness.
• Tortilla Chips: Serve with chips for scooping up extra queso.
• Mexican Street Corn: Add elote or esquites for a complete Mexican-inspired meal.

Frequently Asked Questions

Can I make this dish ahead of time?

Yes! Prepare the taco rice and queso sauce separately. Reheat and assemble just before serving to maintain the best texture and flavor.

What can I use instead of green chilies in the queso?

If you don’t have green chilies, substitute with a splash of salsa, diced jalapeños, or omit them entirely for a milder queso.

Can I use brown rice instead of white rice?

Absolutely! Brown rice will require a longer cooking time (about 30–35 minutes) and additional liquid.

How do I make this dish spicier?

Use spicy taco seasoning, add cayenne pepper, or drizzle hot sauce over the assembled dish.

Why Taco Rice with Queso Is a Must-Try

This recipe is more than just a meal—it’s a celebration of bold flavors, comforting textures, and customizable possibilities. Whether you’re hosting a dinner party or prepping meals for the week, taco rice with queso will always satisfy.

It’s a dish that brings people together around the table, delivering a little bit of spice, a lot of cheese, and endless enjoyment. Try it once, and it’s bound to become a regular in your kitchen!

Yield: 4

Taco Rice with Queso Recipe

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If you’re in the mood for a dish that’s a perfect blend of comfort food and Mexican-inspired flavors, look no further than Taco Rice with Queso. This flavorful, crowd-pleasing dish combines seasoned taco beef, fluffy rice, and a rich, creamy queso sauce. It’s a hearty and satisfying meal that’s simple enough for weeknights yet impressive enough to serve at a gathering.

Prep Time 10 minutes

Cook Time 20 minutes

Ingredients

• For the Taco Rice:
• 1 cup long-grain white rice
• 2 cups chicken broth (or water)
• 1 tablespoon olive oil
• 1 pound ground beef or ground turkey
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 packet taco seasoning (or homemade blend)
• 1/2 cup canned black beans, drained and rinsed (optional)
• 1/2 cup corn kernels (optional)
• For the Queso:
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 1 cup whole milk (or half-and-half)
• 1 1/2 cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon chili powder
• Salt to taste
• Optional Toppings:
• Diced tomatoes
• Shredded lettuce
• Sliced jalapeños
• Chopped cilantro
• Sour cream
• Tortilla chips

Instructions

1. Cook the Rice:

1. In a medium saucepan, bring the chicken broth to a boil.
2. Add the rice, reduce the heat to low, cover, and simmer for 15-18 minutes or until the liquid is absorbed and the rice is tender.
3. Fluff the rice with a fork and set aside.

2. Prepare the Taco Meat:

1. Heat olive oil in a large skillet over medium heat.
2. Add the ground beef and onion, cooking until the meat is browned and the onion is softened (about 5-7 minutes).
3. Stir in the minced garlic and cook for another minute.
4. Drain excess fat if needed, then add taco seasoning and 1/4 cup water. Simmer for 2-3 minutes until the seasoning coats the meat.
5. Stir in black beans and corn, if using. Remove from heat.

3. Make the Queso:

1. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.
2. Gradually whisk in the milk, cooking until the mixture thickens (about 2-3 minutes).
3. Reduce heat to low and stir in the shredded cheese, a handful at a time, until melted and smooth.
4. Add garlic powder, chili powder, and salt to taste. Keep warm.

4. Assemble the Taco Rice with Queso:

1. Divide the cooked rice among bowls or plates.
2. Top each portion with the taco meat mixture.
3. Drizzle the warm queso generously over the top.

5. Add Toppings and Serve:

1. Garnish with your choice of toppings such as diced tomatoes, shredded lettuce, sliced jalapeños, chopped cilantro, or a dollop of sour cream.
2. Serve immediately with tortilla chips on the side if desired.

Notes

• Protein Variations: Use ground chicken, turkey, or plant-based crumbles instead of beef.
• Spice Level: Add a pinch of cayenne pepper to the queso or use pepper jack cheese for extra heat.
• Make it Gluten-Free: Use cornstarch instead of flour for the queso.