Brown the ground beef in a big skillet or wide pot over medium heat until no longer pink. Drain excess grease but leave a small amount for flavor.

Stir in the taco seasoning and a splash of water until the meat is well coated.

Add uncooked rice, broth or water, and salsa (or diced tomatoes). Bring to a gentle boil, then lower heat and cover. Let simmer until rice is tender, about 18 to 20 minutes.

While the rice cooks, warm the queso in a small pot or microwave. Stir in a spoonful of milk if it's too thick, until it's pourable.

Once the rice is done, turn off the heat and let it sit covered for 5 minutes. Fluff the rice with a fork, taste, and adjust salt or spice as needed.

Serve the rice in bowls and drizzle the warm queso on top.