This Cheesy Queso Ground Beef Rice brings together savory ground beef, creamy queso, and tender rice in one skillet. The addition of Rotel tomatoes and green chilies infuses vibrant Tex-Mex flavors, balanced with nacho cheese and a hint of spice from salsa con queso. Simple steps make this dish beginner-friendly and quick, saving you time while providing big taste. Enjoy a comforting family meal packed with cheesy goodness and a satisfying, hearty texture—ideal for busy weeknights or easy gatherings.
Beefy, cheesy rice skillet with zesty queso and tomatoes. Crowd-pleasing Tex-Mex style dinner in under 30 minutes.
Ingredients
450 g lean ground beef
240 g diced yellow onion
1 tablespoon minced garlic
480 ml chicken broth
370 g instant white rice
298 g canned diced tomatoes and green chilies
0.5 teaspoon salt
0.5 teaspoon black pepper
1 tablespoon onion powder
240 ml salsa con queso
200 g shredded nacho cheese
Instructions
Brown the Beef: In a large skillet over medium-high heat, add the lean ground beef and diced onions. Stir frequently, breaking the beef into crumbles, and cook until fully browned and onions are softened.
Add Garlic: Add the minced garlic to the skillet and stir well. Cook for an additional 2 minutes to release its aroma.
Add Rice & Broth: Pour chicken broth and instant rice into the skillet. Gently mix to ensure all rice is submerged in the liquid.
Season: Stir in the diced tomatoes and green chilies, salt, black pepper, and onion powder. Mix thoroughly to distribute seasonings evenly.
Simmer: Cover the skillet and simmer on medium heat for about 12 minutes, or until rice is fully cooked and liquid is absorbed.
Add Cheese: Fold in the salsa con queso and shredded nacho cheese. Stir continuously over low heat until the cheeses are fully melted and the mixture is creamy.
Serve: Taste and adjust seasoning if necessary. Serve hot, garnished as desired.
Notes
Mild Flavor: For a milder flavour, substitute regular diced tomatoes for the canned green chilies.
