Steak Taco Rice Skillet

Heat olive oil in a large skillet over medium heat. Add the diced yellow onion and cook for a couple of minutes until slightly softened.

Add the cubed cooked steak to the skillet and stir to combine with the onions. Cook for another couple of minutes to heat through.

Pour in the can of diced tomatoes with green chiles, the beef broth, and the entire package of taco rice mix.

Add the chopped cilantro and stir everything together until well combined.

Bring the mixture to a boil.

Once boiling, give it a final stir, cover with a lid, reduce the heat to low, and let it cook for 8 minutes.

Remove the lid and continue to cook, stirring occasionally, for another 2-3 minutes until most of the liquid has been absorbed.

If using, stir in the salsa con queso until it's incorporated into the rice mixture.

Sprinkle the shredded Chihuahua cheese evenly over the top of the rice.

Cover the skillet again and let it sit for 2 minutes, or until the cheese is completely melted.

Garnish with additional fresh cilantro and serve immediately.