In a large skillet pan over medium-high heat, add the olive oil, ground beef, and onion. Cook and crumble the ground beef until it’s no longer pink and the onions are translucent — about 8–10 minutes. Drain any excess grease from the pan.

Add the garlic and taco seasoning packet into the cooked ground beef and stir everything together. Cook for 30 seconds.

Stir in the beef broth, Rotel, and tomato paste until combined. Bring to a boil. Once boiling, stir in the rice and bring the mixture back to a boil.

Once boiling, cover the skillet pan with a lid, reduce heat to medium-low, and cook for 15 minutes.

Evenly sprinkle shredded cheese over the top and cook for another 5 minutes or until the cheese has melted.

Serve with your favorite taco toppings.