Today, I had the most delicious meal – Taco Rice with Queso! It was a perfect blend of flavors and textures that left me craving for more. Picture a bed of fluffy rice topped with seasoned ground beef, crunchy lettuce, juicy tomatoes, creamy guacamole, zesty salsa, and a generous drizzle of gooey melted queso.

Every bite was like a fiesta in my mouth, with the spicy kick of the taco seasoning balanced by the luscious cheesiness of the queso. It’s a dish that satisfies both my hunger and my taste buds, making it an instant favorite in my book. If you love Mexican-inspired flavors, Taco Rice with Queso is a must-try!

Ingredients Needed for This Recipe

Rice

1 cup long-grain white rice
2 cups water or chicken broth (for more flavor)

Taco Meat

1 pound ground beef or ground turkey

1 packet (about 1 oz) taco seasoning mix or homemade taco seasoning
1/2 cup water

Queso

1 tablespoon butter

1 tablespoon all-purpose flour
1 cup milk
1 cup shredded cheddar cheese or a mix of cheddar and Monterey Jack

1/4 teaspoon salt (adjust to taste)
1/4 teaspoon chili powder (optional, for extra flavor)
1 can (10 oz) diced tomatoes with green chilies, drained (optional)

Toppings (optional, choose according to preference)

Chopped tomatoes
Sliced green onions
Sliced black olives

Diced avocado
Sour cream
Cilantro leaves

Instructions for Making Taco Rice with Queso

Prepare the Rice:

Rinse the rice under cold water until the water runs clear.
In a medium saucepan, bring 2 cups of water or chicken broth to a boil. Add the rice, reduce the heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

Cook the Taco Meat:

While the rice is cooking, heat a large skillet over medium heat. Add the ground beef or turkey and cook, stirring and breaking up the meat with a spoon, until browned and cooked through, about 5-7 minutes.

Drain any excess fat from the skillet. Stir in the taco seasoning and 1/2 cup water. Bring to a simmer and cook, stirring frequently, until the mixture has thickened, about 5 minutes. Remove from heat.

Make the Queso:

In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1 minute.
Gradually whisk in the milk, making sure there are no lumps. Cook, stirring constantly, until the mixture thickens, about 3-4 minutes.

Reduce the heat to low and add the shredded cheese, salt, and chili powder (if using). Stir until the cheese is melted and the sauce is smooth. If using, stir in the drained diced tomatoes with green chilies.

Assemble the Dish:

Spoon the cooked rice into serving bowls. Top with the taco meat and pour the warm queso over the top.
Add your favorite toppings, such as chopped tomatoes, green onions, black olives, diced avocado, sour cream, and cilantro.

Tips for Perfecting the Recipe

Choosing the Right Rice: The base of your dish is crucial. Long-grain white rice is recommended because it cooks up fluffy and not too sticky, perfect for this kind of dish. However, feel free to experiment with brown rice or even quinoa for a healthier twist. Just remember to adjust cooking times accordingly.

Seasoning Your Meat: While taco seasoning packets provide convenience and a reliable flavor, consider making your own blend. A mix of chili powder, cumin, garlic powder, onion powder, paprika, and a dash of salt and pepper allows you to control the flavor profile and salt content. This is especially useful if you’re watching your sodium intake or prefer more of a specific spice.

Making the Queso: The key to smooth, creamy queso is low and slow heat. Rushing this process on high heat can lead to a grainy texture. For a creamier queso, consider using evaporated milk instead of regular milk. If you’re looking for a bit of a kick, adding a chopped jalapeño or a dash of hot sauce can elevate the flavors.

Customizing Your Toppings: The beauty of this dish is in its versatility. Encourage everyone to customize their bowl. Offering a variety of toppings can turn this into a fun, interactive meal. Don’t shy away from less traditional toppings like corn, pickled red onions, or even a sprinkle of cotija cheese.

Serving Suggestions

Create a Taco Rice Bowl Bar: For a party or family dinner, set up a taco rice bowl bar. Lay out bowls of cooked rice, taco meat, queso, and a wide array of toppings. Guests can assemble their bowls to their liking, making it a hit among both adults and kids.

Pair with Sides for a Hearty Meal: Complement your taco rice with queso with traditional Mexican sides such as refried beans, Mexican street corn (elote), or a simple salad dressed with lime and cilantro. These sides add freshness and balance to the richness of the main dish.

Incorporate Into a Themed Dinner Night: Make your taco rice with queso the centerpiece of a Mexican-themed dinner night. Start with a light appetizer, such as guacamole and chips, and consider serving a Mexican-inspired cocktail or mocktail. Finish with a simple dessert, like churros or flan, to complete the experience.

Frequently Asked Questions

Can I use a different type of meat?

Absolutely! While ground beef is traditional, you can easily substitute it with ground turkey, chicken, or even a meatless alternative for a vegetarian version. Just be sure to adjust seasoning and cooking times as necessary.

How can I make this recipe healthier?

There are several ways to make taco rice with queso healthier. Opt for lean ground meat or a plant-based alternative, use brown rice or quinoa instead of white rice, and increase the amount of vegetables in the dish. For the queso, consider using low-fat milk and cheese, but keep in mind this might slightly alter the texture.

What can I do if my queso becomes too thick?

If your queso thickens too much, gradually stir in additional milk until you reach your desired consistency. It’s important to add the milk slowly and keep the heat low to avoid curdling.

Can I make this recipe ahead of time?

Yes, you can prepare parts of this dish in advance. The rice and taco meat can be cooked ahead of time and stored in the refrigerator for up to 3 days. Reheat them separately before serving. The queso is best made fresh, but if you need to make it ahead, gently reheat it on the stove, adding a little milk to thin it if necessary.

How can I store and reheat leftovers?

Store the components separately in airtight containers in the refrigerator. The rice and meat will keep for up to 3 days, while the queso should be consumed within 1-2 days for the best quality. Reheat the rice and meat in the microwave or on the stove with a splash of water to prevent drying out. The queso may need a bit of milk when reheating to return to its creamy consistency.

Is it possible to freeze this dish?

The cooked taco meat and rice freeze well. Cool them completely before transferring to freezer-safe bags or containers. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating. It’s not recommended to freeze the queso, as dairy products can separate and become grainy when frozen and reheated.