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–+ servings

Cheesy Beef and Rice Skillet with White Queso

A crowd-pleasing one-pan dinner with seasoned ground beef, fluffy jasmine rice, and creamy white queso. Perfect for taco night!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 1
Course: Main Course
Cuisine: American
Calories: 640
Ingredients Method Nutrition Notes

Ingredients
  

Ingredients
  • 1 lb (450 g) ground beef
  • 1 medium yellow onion, chopped
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 1/4 tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 tsp dried cilantro
  • 1 tsp chili powder
  • 1 tbsp minced garlic about 3 cloves
  • 8 oz canned tomato sauce 1 cup (240 ml)
  • 2 cups beef broth 480 ml
  • 1 cup jasmine rice, rinsed and drained uncooked
  • 1 tbsp extra-virgin olive oil
  • 1 cup white queso dip, warmed
  • 4 to 8 flour tortillas, warmed optional, for serving
  • 1 cup pico de gallo optional, for serving
  • 1/4 cup fresh cilantro leaves, chopped for serving

Method
 

Method
  1. Heat a large skillet over medium-high heat. Add the ground beef and chopped onion, breaking the beef up with a spoon. Season with kosher salt, black pepper, cayenne, ground cumin, dried cilantro, and chili powder. Cook until the beef is browned and cooked through.
  2. Push the beef to the edges of the skillet and spoon out any excess grease. Add the olive oil and the rinsed jasmine rice to the center. Stir the rice in the oil for about 2 minutes, until it looks lightly toasted.
  3. Pour in the tomato sauce, minced garlic, and beef broth. Stir everything together well and bring the mixture to a boil.
  4. When the skillet is bubbling, reduce the heat to medium-low, cover, and simmer for about 20 minutes until the rice is tender. Turn off the heat, fluff the rice with a fork, cover again, and let rest for 5 minutes.
  5. Warm the white queso dip in the microwave until pourable. Drizzle it over the beef and rice. Top with fresh cilantro and serve straight from the skillet, or spoon into warmed flour tortillas and finish with pico de gallo.

Nutrition

Calories: 640kcalCarbohydrates: 52gProtein: 29gFat: 33gSaturated Fat: 13gCholesterol: 100mgSodium: 1400mgFiber: 3gSugar: 6g

Notes

Use a 10- to 12-inch skillet with a tight-fitting lid so the rice steams evenly.
Rinse the jasmine rice until the water runs clear to keep the grains fluffy and separate.
Swap in 93/7 lean ground beef if you prefer less fat; you may not need to drain the skillet.
Different rice varieties need different simmer times; long-grain white rice may take 5 minutes longer.
Leftovers keep in an airtight container in the fridge for up to 3 days. Add a splash of broth when reheating.
To make it ahead, cook the beef and rice mixture fully, then warm gently with extra queso before serving.
Nutrition estimate per serving includes the queso and pico de gallo but not the flour tortillas.

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