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Kitchen-Sink Soft Tacos

 Kitchen-Sink Soft Tacos
My kids invented this recipe by throwing some taco spice on leftover sloppy joes. I have to admit, they are delicious. Though they're excellent after school, we also love them as a tasty yet timely weekend lunch. -Darlene King, Estevan, Saskatchewan
6 ServingsPrep/Total Time: 15 min.


  • 1/2 cup uncooked instant rice
  • 1 can (15 ounces) chili with beans
  • 1 teaspoon taco seasoning
  • 12 flour tortillas (6 inches), warmed
  • 1 cup (4 ounces) shredded cheddar cheese


  • Cook rice according to package directions. In a microwave-safe bowl,
  • combine chili and taco seasoning. Cover and microwave on high for
  • 2-3 minutes or until heated through.
  • Spoon rice and chili onto tortillas; sprinkle with cheese. Fold sides
  • of tortilla over filling. Yield: 6 servings.
Nutritional Facts: 1 serving (2 each) equals 347 calories, 13 g fat (5 g saturated fat), 27 mg cholesterol, 941 mg sodium, 43 g carbohydrate, 3 g fiber, 15 g protein.