Cheesy Queso Ground Beef Rice fans, get ready for a hearty and satisfying meal! Imagine cheesy, flavorful rice combined with seasoned ground beef, creating a comforting dish perfect for family dinners, hosting friends, or a quick satisfying meal. This easy recipe comes together quickly so you can enjoy more time at the table.
How to Make Cheesy Queso Ground Beef Rice
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
Directions:
- 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 the minced garlic to the skillet and stir well. Cook for an additional 2 minutes to release its aroma.
- Pour chicken broth and instant rice into the skillet. Gently mix to ensure all rice is submerged in the liquid.
- Stir in the diced tomatoes and green chilies, salt, black pepper, and onion powder. Mix thoroughly to distribute seasonings evenly.
- Cover the skillet and simmer on medium heat for about 12 minutes, or until rice is fully cooked and liquid is absorbed.
- 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.
- Taste and adjust seasoning if necessary. Serve hot, garnished as desired.
How to Serve Cheesy Queso Ground Beef Rice
You can serve Cheesy Queso Ground Beef Rice straight from the skillet. Consider garnishing it with fresh cilantro, chopped green onions, or sliced jalapeños for an extra kick. It pairs well with a side of tortilla chips or a simple salad if you want something light.
How to Store Cheesy Queso Ground Beef Rice
If you have leftovers, store them in an airtight container in the refrigerator. This dish will stay fresh for up to three days. You can also freeze it for up to two months. Just make sure to let it cool before putting it in the freezer. When you’re ready to eat, thaw in the fridge overnight and reheat on the stove or in the microwave.
Tips to Make Cheesy Queso Ground Beef Rice
- For added flavor, use beef broth instead of chicken broth.
- If you like it spicy, try using hot salsa con queso or add some chopped fresh chilies.
- Make sure to stir the cheese in slowly to create a creamy texture.
Variation
You can customize this dish by adding vegetables like bell peppers or corn. Just sauté them with the onions and beef for a healthy twist. For a vegetarian version, replace the ground beef with black beans or lentils and use vegetable broth.
FAQs
1. Can I use brown rice instead of instant white rice?
Yes, but you will need to adjust the cooking time and amount of liquid since brown rice takes longer to cook.
2. What can I serve with Cheesy Queso Ground Beef Rice?
It pairs well with tortilla chips, a fresh salad, or even some guacamole on the side.
3. Can I make this recipe ahead of time?
Absolutely! You can prepare it ahead of time and just reheat it when you’re ready to serve. It tastes great as leftovers too!
Cheesy Queso Ground Beef Rice
Ingredients
Main Ingredients
- 450 g lean ground beef Use lean ground beef for a healthier option
- 240 g diced yellow onion
- 1 tablespoon minced garlic
- 480 ml chicken broth Beef broth can be used for added flavor
- 370 g instant white rice Brown rice can be used but adjust cooking time
- 298 g canned diced tomatoes and green chilies
- 0.5 teaspoon salt Adjust to taste
- 0.5 teaspoon black pepper Adjust to taste
- 1 tablespoon onion powder
- 240 ml salsa con queso Hot salsa con queso can be used for spice
- 200 g shredded nacho cheese Stir in slowly for a creamy texture
Instructions
Cooking
- 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 the minced garlic to the skillet and stir well. Cook for an additional 2 minutes to release its aroma.
- Pour chicken broth and instant rice into the skillet. Gently mix to ensure all rice is submerged in the liquid.
- Stir in the diced tomatoes and green chilies, salt, black pepper, and onion powder. Mix thoroughly to distribute seasonings evenly.
- Cover the skillet and simmer on medium heat for about 12 minutes, or until rice is fully cooked and liquid is absorbed.
- 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.
- Taste and adjust seasoning if necessary. Serve hot, garnished as desired.
