Name: Cheesy Queso Beef & Rice Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tex-Mex
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 can Rotel diced tomatoes & green chilies; ½ teaspoon salt; ½ teaspoon black pepper; 1 tablespoon onion powder; 1 cup store‑bought salsa con queso; 2 cups shredded nacho cheese

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Cheesy Queso Beef & Rice Skillet a satisfying, one-pan dish that blends seasoned ground beef, fluffy rice, zesty tomatoes with green chilies, and rich queso all wrapped in layers of gooey, melted nacho cheese. I find this to be a go-to comfort meal when I want something hearty, flavorful, and fast. Everything comes together in under 30 minutes, making it an ideal weeknight dinner that doesn’t skimp on taste.

Cheesy Queso Beef & Rice Skillet

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

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 can Rotel diced tomatoes & green chilies

½ teaspoon salt

½ teaspoon black pepper

1 tablespoon onion powder

1 cup store‑bought salsa con queso

2 cups shredded nacho cheese

Directions

I heat a large skillet over medium‑high heat and add the ground beef and diced onion. I cook until the beef is browned and the onion is soft, stirring often to break up the meat.

Then I stir in the minced garlic and cook for about 2 minutes until fragrant.

I pour in the chicken broth and add the minute rice, making sure the rice is submerged.

I bring the mixture to a boil, cover it, reduce the heat to low, and let it steam for about 5 minutes to cook the rice.

After uncovering, I stir in the Rotel tomatoes with chilies, salt, black pepper, and onion powder. I raise the heat to medium and cook until most of the liquid has evaporated.

I spoon in the salsa con queso and stir until everything is well coated and creamy.

Finally, I stir in the shredded nacho cheese until melted and gooey. I serve it hot, straight from the skillet.

Servings and timing

This recipe makes 6 generous servings.

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Calories: Approximately 420 kcal per serving

Variations

I swap ground beef with ground turkey or chicken when I want a lighter version.

Sometimes I add black beans or corn for extra texture and fiber.

When I crave more spice, I mix in a few dashes of hot sauce or a chopped jalapeño.

For a crunch, I top individual portions with crushed tortilla chips before serving.

I’ve also stirred in a handful of spinach at the end for a little green boost.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I use the microwave in 30-second intervals, stirring in between to ensure even heating. If the mixture gets a little dry, I stir in a splash of broth or milk to bring back the creamy texture. This dish also freezes well for up to 2 months, though I reheat it on the stovetop for the best texture.

FAQs

How can I make this dish spicier?

I like to add hot sauce, cayenne pepper, or diced jalapeños to turn up the heat. Even spicy Rotel can give it a kick.

Can I use regular long-grain rice instead of minute rice?

Yes, but I need to adjust the cooking time and add a bit more liquid. I cook it longer (about 15–18 minutes) until the rice is tender.

What kind of cheese works best?

Nacho cheese melts beautifully, but I’ve also used shredded cheddar, Monterey Jack, or a Mexican blend with great results.

Can I make this dish ahead of time?

Absolutely. I make it a day in advance, store it in the fridge, and reheat it when ready to serve. It reheats very well.

Is this dish freezer-friendly?

Yes, I freeze it in portions. When ready to eat, I thaw it overnight in the fridge and reheat on the stove or in the microwave.

Conclusion

This Cheesy Queso Beef & Rice Skillet hits every note I want in a comfort meal: cheesy, savory, quick, and satisfying. With easy ingredients and just one pan to clean, it’s a no-brainer when I need dinner on the table fast. Whether I’m feeding a hungry crowd or planning my meals for the week, this skillet is always a hit.

📖 Recipe:

Cheesy Queso Beef & Rice Skillet

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Author: Cheryl
Total Time: 30 minutes
Yield: 6 servings
Diet: Halal

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Description

A hearty one-pan Tex-Mex dish made with seasoned ground beef, rice, zesty tomatoes with green chilies, creamy queso, and gooey nacho cheese. Perfect for a quick and satisfying weeknight dinner.

Instructions

Heat a large skillet over medium-high heat and add the ground beef and diced onion. Cook until the beef is browned and the onion is soft, stirring often to break up the meat.
Stir in the minced garlic and cook for about 2 minutes until fragrant.
Pour in the chicken broth and add the minute rice, making sure the rice is submerged.
Bring the mixture to a boil, cover, reduce the heat to low, and let it steam for about 5 minutes to cook the rice.
Uncover and stir in the Rotel tomatoes with green chilies, salt, black pepper, and onion powder. Raise the heat to medium and cook until most of the liquid has evaporated.
Stir in the salsa con queso until everything is well coated and creamy.
Add the shredded nacho cheese and stir until melted and gooey.
Serve hot, straight from the skillet.