Heat olive oil in a large skillet over medium-high heat. Add ground beef and onion, cooking until the beef is browned and onions are translucent. Drain excess grease.

Stir in garlic and taco seasoning, cooking for 30 seconds.

Add beef broth, Rotel tomatoes, and tomato paste. Bring to a boil, then stir in rice and return to a boil.

Cover and simmer on low for 15 minutes.

Sprinkle shredded cheese on top and cook for another 5 minutes, until the cheese is melted.

Serve with taco toppings like sour cream, guacamole, pico de gallo, and fresh cilantro.