Brown the Beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef and diced onion. Cook, breaking up the meat with a spoon, until beef is completely browned and onion is translucent, about 8 minutes. Drain any excess grease.
Add Aromatics and Spices: Add minced garlic and taco seasoning to the skillet. Stir well and cook for 30 seconds until fragrant.
Build the Base: Pour in beef broth, Rotel tomatoes with juices, and tomato paste. Stir until tomato paste dissolves completely. Bring mixture to a full boil.
Cook the Rice: Add uncooked rice and stir once. Return to a boil, then reduce heat to low. Cover tightly with a lid and cook undisturbed for 15 minutes.
Add Cheese: Remove lid and evenly scatter shredded cheese over the surface. Replace lid and cook for 5 more minutes until cheese melts completely.
Rest and Serve: Remove from heat and let rest for 2 minutes. Serve hot with desired toppings like sour cream, cilantro, avocado, or salsa.
