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In a large skillet, brown the ground beef and drain the excess grease if preferred.
Add the taco seasoning, red enchilada sauce and rotel and give it a quick mix.
Stir in the rice and beef broth and bring to a boil.
Put the lid on and remove from the heat and let sit for 5-7 minutes or until the rice is cooked and most of the liquid is absorbed.
Spread the cheese on top and put the lid on and let it melt for about 5 minutes or place it under the broiler until the cheese is golden brown and bubbly.
Serve as is or top with your favorite taco toppings!