Cheesy Queso Ground Beef Rice (Print Version)
# Ingredients:
→ For the Base
01 -
1 lb lean ground beef
02 -
1 cup yellow onion, diced
03 -
1 tbsp minced garlic
→ For the Rice
04 -
2 cups chicken broth
05 -
2 cups instant rice
06 -
10.5 oz can Rotel diced tomatoes and green chiles
07 -
½ tsp salt
08 -
½ tsp black pepper
09 -
1 tbsp onion powder
→ For the Cheesy Finish
10 -
1 cup salsa con queso
11 -
2 cups shredded nacho cheese blend
# Instructions:
01 -
Put the ground beef in a large skillet over medium-high heat. Add the diced onions and stir everything together. Keep cooking and breaking up the beef with your spoon until it's completely browned.
02 -
Toss in the minced garlic, stir it around, and cook for about 2 minutes until it smells amazing.
03 -
Pour in the chicken broth and instant rice. Stir gently to make sure all the rice gets submerged in the liquid. Bring everything to a boil, then put a lid on the skillet and turn the heat down to low. Let it cook for 5 minutes without peeking.
04 -
After 5 minutes, take the lid off and give everything a good stir. Add the Rotel, salt, pepper, and onion powder. Mix it all together and turn the heat back up to medium.
05 -
Keep cooking, stirring occasionally, until there's no liquid left in the bottom of the skillet.
06 -
Stir in the salsa con queso until it's mixed throughout. Add the shredded nacho cheese and stir just until it melts into everything.
07 -
Scoop it into bowls and serve while it's hot and gooey. Enjoy your cheesy one-pot meal.
# Notes:
01 -
This is a true one-pot meal that comes together in under 30 minutes.
02 -
Instant rice is key here - regular rice won't cook in time and will mess up the recipe.
03 -
Rotel adds just the right amount of spice and tomato flavor without being overwhelming.
04 -
You can use ground turkey or chicken instead of beef if you prefer.
05 -
Top with sour cream, green onions, or tortilla chips for extra crunch.
06 -
Leftovers keep in the fridge for up to 3 days and reheat well in the microwave.