Cheesy Queso Ground Beef and Rice

Cheesy queso ground beef and rice is the ultimate one-pot comfort food for when your schedule is chaotic but your family is starving. By combining pantry staples like minute rice and Rotel tomatoes with salsa con queso and lean ground beef, you create a spicy, gooey meal that is ready in under 30 minutes. I discovered this recipe out of sheer desperation on a Tuesday night when soccer practice ran late and the fridge was mostly empty. Since then, it’s become a weekly staple; the moment my kids see a can of Rotel on the counter, they know they’re in for a dinner they actually want to eat.

My friend Dana is quite vocal about her "from scratch only" philosophy, often acting as though using a jar of queso is a personal failing. However, after watching her devour two helpings while her own kids ignored a homemade quinoa bowl, I caught her husband asking for the recipe a few days later. Convenience foods exist for a reason—sometimes the smartest way to feed your family is to lean into the shortcuts that actually work.

What Goes Into It

• Lean ground beef: One pound (90/10 or higher is best to avoid a greasy mess)
• Minute rice: Two cups (must be instant/minute rice for this timing)
• Chicken broth: Two cups for the cooking liquid
• Salsa con queso: One cup of your favorite jarred cheese dip
• Shredded nacho cheese: Two cups (shredded cheddar or a Mexican blend also works)
• Rotel: One 10.5-ounce can of diced tomatoes and green chiles (undrained)
• Aromatics: One cup diced yellow onion and one tablespoon minced garlic
• Spices: Onion powder, salt, and black pepper

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Making This Dinner

1. Brown the Base:

In a large skillet over medium-high heat, brown the ground beef and diced onion together. Break the meat into fine crumbles. Once no pink remains, stir in the minced garlic and cook for 2 minutes until fragrant.

2. The 5-Minute Simmer:

Pour in the chicken broth and stir in the minute rice. Ensure the rice is fully submerged. Bring to a rolling boil, then immediately cover with a lid and turn the heat to low. Let it steam for exactly 5 minutes.

3. Season and Absorb:

Remove the lid and stir in the undrained Rotel, onion powder, salt, and pepper. Turn the heat back up to medium and stir occasionally until any remaining liquid is fully absorbed by the rice.

4. The Cheesy Finish:

Turn the heat to low. Stir in the salsa con queso until combined, then fold in the shredded nacho cheese. Once the cheese is melted and gooey, turn off the heat immediately to prevent separation.

"The first time I tried this, I used regular long-grain rice thinking it would be 'better.' Forty minutes later, I had a burnt skillet and crunchy rice. Stick to the minute rice—it’s designed for this exact liquid-to-rice ratio!"

Storage and Reheating

This meal keeps beautifully in the fridge for up to 4 days. When reheating, the rice tends to tighten up; add a splash of chicken broth or water before microwaving to restore that creamy, queso-covered texture. Avoid freezing this dish, as the cheese sauce and Rotel can become grainy and separate when thawed.

Creative Variations

• Vegetable Boost: Stir in a can of corn or black beans (drained) when you add the Rotel for extra fiber and color
• Spicy Kick: Use Pepper Jack cheese instead of nacho cheese, or add a few sliced jalapeños on top
• Taco Style: Add a packet of taco seasoning during the browning stage for an even more intense Mexican flavor
• Crunchy Finish: Serve each bowl topped with crushed tortilla chips or Fritos for a great textural contrast

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This cheesy queso beef and rice proves that smart shortcuts don't have to mean compromising on flavor. It’s a reliable, one-pan solution that makes everyone at the table happy while leaving you with only a single skillet to wash. Perfect for those nights when you need a win in the kitchen without the stress!

Frequently Asked Questions

→ Can I use regular rice instead of instant?

Instant rice is really important for this recipe because it cooks in just 5 minutes. Regular rice would take way longer and throw off the whole timing. Stick with instant for best results.

→ What is salsa con queso?

It's a creamy cheese dip sauce you can find in jars near the chips and salsa at the grocery store. Brands like Tostitos or Pace make it. It's basically melted cheese with peppers and spices.

→ Can I make this less spicy?

Use mild Rotel instead of original, or swap it for regular diced tomatoes. You can also use a mild queso. The spice level is pretty tame as written though.

→ What can I use instead of nacho cheese?

Any Mexican cheese blend, cheddar, or even Monterey Jack would work. The nacho cheese blend just has a great flavor for this dish.

→ Can I add vegetables to this?

Sure! Bell peppers, corn, or black beans would all be great additions. Just toss them in when you add the Rotel.

→ How do I store leftovers?

Keep them in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water or broth to keep it from drying out.