Description
A delicious and comforting Cheesy Queso Ground Beef and Rice recipe that combines seasoned ground beef, fluffy rice, and a blend of melted nacho cheese and salsa con queso for a flavorful one-pan meal perfect for busy weeknights.
Ingredients
Scale
Main Ingredients
- 1 lb lean ground beef
- 1 cup diced yellow onion
- 1 tablespoon minced garlic
- 2 cups chicken broth
- 2 cups minute rice
- 10.5 oz Rotel diced tomatoes and green chilies
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon onion powder
- 1 cup salsa con queso
- 2 cups shredded nacho cheese
Instructions
- Brown the Beef and Onions: Heat a large skillet over medium-high heat and add the lean ground beef. Add the diced yellow onions, stirring well, and cook while crumbling the beef until it is fully browned and cooked through.
- Add Garlic: Stir in the minced garlic and continue cooking for about 2 minutes to release its fragrance.
- Add Broth and Rice: Pour in the chicken broth and add the minute rice to the skillet. Gently stir to ensure all the rice is submerged in the liquid.
- Simmer Rice: Bring the mixture to a boil, then cover the skillet with a lid and reduce the heat to low. Cook the rice undisturbed for 5 minutes.
- Stir and Season: Remove the lid and stir the mixture well. Add the Rotel diced tomatoes and green chilies, salt, pepper, and onion powder. Stir to combine evenly.
- Cook off Liquid: Increase the heat to medium and continue cooking while stirring occasionally until all the liquid evaporates from the bottom of the skillet.
- Add Queso and Cheese: Stir in the salsa con queso until well incorporated. Then add the shredded nacho cheese and stir just until it melts completely into the mixture.
- Serve: Scoop the cheesy ground beef and rice onto plates or bowls and enjoy while hot.
Notes
- You can substitute minute rice with regular white rice, but increase the cooking time accordingly.
- Adjust the spice level by using mild, medium, or hot Rotel diced tomatoes based on your preference.
- For a lower sodium version, use low-sodium chicken broth and reduce added salt.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet or microwave.
- Adding chopped cilantro or sliced jalapeños on top adds a fresh, spicy kick.
Nutrition
- Serving Size: 1 cup
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
