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Taco Rice Recipe

Most of my favorite recipes—including this one—come from my mother-in-law, who's a truly terrific cook. By including rice in this taco-type dish, you can forgo the tortillas—Mary McCann, Falmouth, Virginia

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Taco Rice Recipe

Prep: 10 min. Cook: 55 min.

Yield: 4 Servings

10 55 65

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1 medium onion, chopped
1 jar (16 ounces) salsa
1 can (15 ounces) tomato sauce
1 chicken bouillon cube
1-1/2 cups instant rice, cooked
Tortilla chips
Optional toppings: shredded cheddar cheese, kidney beans, sour cream, sliced ripe olives

Directions

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the salsa, tomato sauce and bouillon. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in rice. Cover and simmer for 30 minutes or until rice is tender. Serve with tortilla chips and toppings of your choice. Yield: 4 servings.

Serve Taco Rice at your next buffet dinner by making a double batch in advance and reheating it in a slow cooker. Ask each guest to bring a taco topping, such as diced tomatoes, chopped onions, shredded lettuce or any of the optional toppings listed in the recipe.

Nutritional Facts 1 serving (1 each) equals 320 calories, 11 g fat (5 g saturated fat), 56 mg cholesterol, 1,374 mg sodium, 26 g carbohydrate, 6 g fiber, 24 g protein.

Originally published as Taco Rice in Taste of Home Ground Beef Cookbook , p207