If you’re craving a quick, comforting, and flavor-packed Tex-Mex meal, this Taco Rice with Queso is your new go-to. It combines fluffy rice, spiced taco meat, and a rich, melty homemade queso into one irresistible bowl — perfect for busy weeknights, casual dinners, or meal prep.
From family dinners to taco nights with friends, this hearty dish delivers bold flavors and creamy goodness in every bite.
💛 Why You’ll Love This Recipe
- Quick & Easy: Ready in just 30 minutes!
- Crowd-Pleasing: A hit with both kids and adults.
- Fully Customizable: Add your favorite toppings or protein swaps.
- One-Pan Wonder: Minimal cleanup, maximum flavor.
- Meal Prep Friendly: Components store and reheat beautifully.
🛒 Ingredients
For the Taco Rice
- 1 cup long-grain white rice
- 2 cups beef broth (or water)
- 1 tbsp olive oil
- 1 lb ground beef (or ground turkey)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (or homemade blend)
- 1/2 cup tomato sauce
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Homemade Queso
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup heavy cream (or milk)
- 1 tbsp butter
- 1/4 tsp chili powder
- 1/4 tsp garlic powder
Optional Toppings
- Chopped cilantro
- Diced tomatoes
- Sliced jalapeños
- Sour cream
- Sliced avocado
- Tortilla chips
👩🍳 Instructions
Step 1: Cook the Rice
In a medium saucepan, bring broth or water to a boil.
Add rice, reduce heat to low, cover, and simmer for 15–18 minutes until liquid is absorbed.
Fluff with a fork and set aside.
Step 2: Make the Taco Meat
In a skillet, heat olive oil over medium heat.
Add diced onion and sauté until soft, about 2–3 minutes.
Add ground beef and cook until browned.
Stir in garlic, taco seasoning, tomato sauce, salt, and pepper.
Simmer for 5 minutes to meld flavors.
Step 3: Prepare the Queso
In a small saucepan, melt butter over low heat.
Add heavy cream, then slowly stir in cheeses.
Whisk until smooth and melted.
Add chili powder and garlic powder. Simmer on low for 2–3 minutes, stirring often.
Step 4: Assemble Your Bowl
In serving bowls, spoon in rice.
Top with taco meat.
Drizzle with warm queso.
Add toppings of choice and serve hot. 🌮🧀
🧊 Storage & Reheating
- Refrigerate: Store rice, beef, and queso separately in airtight containers for up to 3 days.
- Freeze: Freeze rice and meat for up to 2 months. Queso can be frozen but may need gentle reheating.
- Reheat: Microwave or use a skillet to warm rice and beef. Reheat queso slowly over low heat while stirring.
🌮 Taco Rice Bowls with Homemade Queso
Equipment
- Saucepan (for rice)
- Skillet (for taco meat)
- Small saucepan (for queso)
- Cooking utensils (spatula, whisk, knife, cutting board)
- Serving bowls
Ingredients
- 🔸 For the Taco Rice:
- 1 cup long-grain white rice
- 2 cups beef broth or water
- 1 tbsp olive oil
- 1 lb ground beef or ground turkey
- 1 small onion diced
- 2 cloves garlic minced
- 1 packet taco seasoning or homemade
- 1/2 cup tomato sauce
- 1/2 tsp salt
- 1/2 tsp black pepper
- 🔸 For the Homemade Queso:
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup heavy cream or milk
- 1 tbsp butter
- 1/4 tsp chili powder
- 1/4 tsp garlic powder
- 🔸 Optional Toppings:
- Chopped cilantro
- Diced tomatoes
- Sliced jalapeños
- Sour cream
- Sliced avocado
- Tortilla chips
Instructions
- Step 1: Cook the Rice
- In a medium saucepan, bring broth or water to a boil.
- Add rice, cover, and simmer on low for 15–18 minutes.
- Fluff with a fork and set aside.
- Step 2: Make the Taco Meat
- Heat olive oil in a skillet. Sauté diced onion for 2–3 minutes.
- Add ground beef and cook until browned.
- Stir in garlic, taco seasoning, tomato sauce, salt, and pepper.
- Simmer for 5 minutes.
- Step 3: Prepare the Queso
- In a small saucepan over low heat, melt butter and add cream.
- Slowly stir in cheeses, whisking until smooth.
- Add chili powder and garlic powder. Simmer 2–3 minutes.
- Step 4: Assemble Your Bowl
- Spoon rice into bowls. Top with taco meat.
- Drizzle with queso and add desired toppings.
- Serve hot and enjoy! 🌮🧀
Notes
🔍 Nutrition (Per Serving – Approximate)
- Calories: 490
- Protein: 28g
- Carbohydrates: 38g
- Fat: 25g
- Fiber: 2g
- Sodium: 710mg
🔥 Pro Tips
- Freshly Grate Cheese: It melts better than pre-shredded.
- Adjust the Heat: Use more chili powder or hot sauce for spice.
- Meal Prep Tip: Store rice, meat, and queso separately for best texture when reheating.
- Lighter Version: Swap ground turkey and use light cheese/milk for a lower-calorie bowl.
🔄 Flavor Variations
- Tex-Mex Supreme: Stir in black beans, corn, and diced green chiles
- Fiesta Bowl: Add shredded lettuce, salsa, and crushed chips
- Breakfast Remix: Top leftovers with a fried egg and avocado
📊 Nutrition (Per Serving – Approx.)
- Calories: 490
- Protein: 28g
- Carbs: 38g
- Fat: 25g
- Fiber: 2g
- Sodium: 710mg
❓ FAQs
Can I use instant rice?
Yes! Just follow the package instructions — it’s a great time-saver.
Can I make it dairy-free?
Use dairy-free cheese and milk alternatives for a lactose-free version.
Is this good for parties?
Absolutely! Prepare all the components in advance and set up a taco rice bar for guests.
✅ Final Thoughts
Taco Rice with Queso is your answer to weeknight dinner boredom. It’s bold, cheesy, and endlessly adaptable — whether you’re feeding a family, prepping lunches, or building a taco bowl bar for guests.
Comfort food meets convenience in every warm, melty spoonful. Dig in and enjoy your new favorite Tex-Mex bowl! 🌮🧀🥑
