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Texican Rice Salad Recipe

This dish is a favorite of my husband's and makes use of the plentiful rice grown in our area. I make it often!—Rebecca Mininger, Jeromesville, Ohio

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Texican Rice Salad Recipe

Prep/Total Time: 30 min.

Yield: 8-10 Servings

5 25 30

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1/2 cup chopped onion
1/2 cup chili sauce
2 garlic cloves, minced
1/2 teaspoon salt
1 teaspoon chili powder
3 cups cooked long grain rice
1 can (15 ounces) garbanzo beans, rinsed and drained
1 can (4 ounces) chopped green chilies
1 to 2 medium tomatoes, seeded and chopped
Shredded lettuce
Shredded cheddar cheese

Directions

In a large skillet, cook ground beef and onion over medium heat until the meat is no longer pink; drain.
In a small bowl, combine the chili sauce, garlic, salt and chili powder; add to meat mixture. Stir in the rice, beans and chilies. Cover and cook over medium until heated through. Add tomato; cook 5 minutes longer.
For each serving, spoon 1 cup meat mixture over lettuce and sprinkle with cheese. Yield: 8-10 servings.

Originally published as Texican Rice Salad Maindish in Country Ground Beef , p89

Camp Taco Salad

To adapt our favorite taco salad recipe for camping, I cook the ground beef at home until no longer pink. I also combine lettuce, cheese and diced tomatoes in a resealable bag. On site, I simmer the meat with a can of chili beans, then add a packet of taco seasoning with water. Come time to eat, top tortilla chips with the meat/bean mixture and other fixings. —Susan W., Minot AFB, North Dakota

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