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Heat olive oil in a large skillet or Dutch Oven over medium-high heat.
Add the ground beef and onion to the skillet. Crumble the beef with a wooden spoon, cooking until browned.
Drain any excess grease from the pan then add the minced garlic and taco seasoning. Cook for another 30 seconds.
Stir in the beef broth, Rotel, and tomato paste. Bring it to a boil, then stir in the rice.
Reduce the heat to low, and cook, covered, for 20-25 minutes.
Remove the lid and top the rice with the cheese. Place the lid back on the pan and cook for 3-5 more minutes until the cheese is melted.