Set a large skillet, pan, pot, or Dutch oven over medium-high heat. Add the ground beef and cook until no longer pink, breaking apart and stirring as the meat cooks. Drain the grease from the pot and sprinkle the cooked meat with taco seasoning.
Add the rice and beef broth and stir well to combine. Increase heat to high and bring to a boil, then stir and reduce to a simmer.
Simmer, covered, for 15 to 20 minutes, stirring occasionally, until rice is tender and liquid is mostly absorbed. Stir in the grated cheese and serve immediately.
Video
Notes
When you bring the mixture to a boil and reduce to a simmer, make sure that the simmer is a simmer...not barely bubbling (or the rice won't cook and absorb the liquid) and not bubbling too fast (or the liquid may get absorbed too fast and the bottom may burn). For my stove, this was medium-low heat, adjusting up or down a tad as needed when I would stir every few minutes.
If too much liquid remains once your rice is cooked, you may remove the lid and turn up the heat for a minute or two, stirring so that it doesn't burn. If the liquid evaporates before the rice is done and everything starts to stick to the bottom, you may stir in a bit more broth or water.
This recipe is intentionally simple, but you may jazz it up as you wish (see post above the recipe for ideas).
You may garnish this meal with your favorite Mexican toppings...crushed tortilla chips, diced tomatoes, diced avocado, chopped cilantro, pico de gallo, salsa, sour cream, extra cheese, etc. Or you may leave it perfectly plain!