Cheesy Beef and Rice Queso Bowls with Fresh Pico
This Beef and Queso Bowl is the ultimate comfort food for anyone who loves the bold flavors of a Tex-Mex cantina right in their own kitchen. It starts with perfectly seasoned ground beef and fluffy rice, but the real star of the show is the velvety, homemade white queso that ties everything together. It’s a versatile meal that’s just as good for a quick Tuesday night dinner as it is for a weekend game day spread.
What I love most about this dish is the contrast of textures and temperatures. You get the warmth of the savory beef and rice paired with the cool, crisp bite of fresh pico de gallo and pickled jalapeños. Feel free to customize your bowl with extra avocado or a dollop of sour cream to make it your own. It’s a crowd-pleaser that will have everyone coming back for seconds.
Nutrition (per serving)
Directions
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1
In a large skillet over medium-high heat, brown the ground beef until fully cooked and no longer pink. Drain off the excess fat.
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2
Stir in the taco seasoning and a splash of water. Simmer for 2-3 minutes until the liquid has evaporated and the beef is well-coated.
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3
To make the queso, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for about 1 minute to create a roux.
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4
Slowly pour in the milk while whisking constantly. Continue to cook and stir until the mixture begins to thicken and bubble slightly.
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5
Reduce the heat to low. Add the shredded white American cheese and diced green chiles. Stir continuously until the cheese is completely melted and the sauce is smooth.
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6
Prepare the bowls by dividing the cooked white rice, seasoned beef, and black beans evenly among four serving dishes.
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7
Generously drizzle the warm queso sauce over each bowl.
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8
Top with fresh pico de gallo and chopped cilantro. Add pickled jalapeños if you like a bit of extra heat.
Ingredients
- Ground beef (80/20):1 lb
- Taco seasoning:2 tbsp
- Cooked white rice:3 cups
- Unsalted butter:2 tbsp
- All-purpose flour:2 tbsp
- Whole milk:1.5 cups
- White American cheese, shredded:8 oz
- Diced green chiles:4 oz
- Canned black beans, drained and rinsed:15 oz
- Pico de gallo:1 cup
- Fresh cilantro, chopped:1/4 cup
Tips & Notes
- For the smoothest queso, use white American cheese from the deli counter rather than pre-shredded bagged cheese.
- If your queso gets too thick, simply whisk in a tablespoon of milk at a time until it reaches your desired consistency.
- Meal prep hack: You can cook the beef and rice in advance and just whip up the fresh queso right before serving.
