Church Supper Cheesy Queso Ground Beef Rice

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The “Parish Hall” Queso Beef & Rice

This version uses a “Two-Cheese” system: a creamy processed cheese for the “melt” and sharp cheddar for the “bite.”

CategoryDetails
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Yield6–8 servings

🍴 Ingredients

  • The Sizzle:
    • 1 lb Ground beef (80/20)
    • 1 Medium onion, finely diced
    • 1 Bell pepper, diced
  • The Grains & Broth:
    • 1 ½ cups Long-grain white rice (uncooked)
    • 3 cups Beef broth
    • 1 packet Taco seasoning (or 2 tbsp chili powder/cumin mix)
  • The “Queso” Melt:
    • 8 oz Velveeta or “Easy-Melt” cheese, cubed (This is the “Church Supper” secret for creaminess)
    • 1 cup Sharp Cheddar, shredded
    • 1 can (10 oz) Ro-Tel (Diced tomatoes and green chiles)

👩‍🍳 Instructions

1. The Beef & Grain Sauté

  • In a large, deep skillet or Dutch oven, brown the ground beef, onion, and bell pepper.
  • The Toast: Once the beef is browned, do not drain the fat yet. Add the uncooked rice to the pan. Stir constantly for 3 minutes until the rice looks toasted and smells fragrant. Now, drain any excessive grease if necessary.

2. The Seasoned Simmer

  • Pour in the beef broth, taco seasoning, and the Ro-Tel (with the juices).
  • Bring to a boil, then reduce heat to low. Cover tightly and simmer for 18–20 minutes until the rice is tender and the liquid is absorbed.

3. The Queso Fold

  • Turn off the heat. Spread the Velveeta cubes over the top of the hot rice.
  • Place the lid back on for 2 minutes to let the residual steam melt the cheese.

4. The Final Emulsion

  • Remove the lid and stir vigorously. The processed cheese will emulsify with the small amount of remaining moisture to create a “velvet” sauce that coats every grain of rice and beef.

5. The Cheddar Cap

  • Sprinkle the shredded Cheddar over the top. Cover for one more minute until melted. Garnish with fresh cilantro or sliced jalapeños if you want to be fancy.

The “Potluck” Tip: If you are transporting this, stir in ½ cup of hot water or extra broth before leaving. Rice continues to absorb moisture as it sits; the extra liquid ensures it stays “creamy queso” style rather than becoming a “rice brick” by the time you arrive.

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