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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
TOTAL TIME: Prep: 10 min. Cook: 55 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Cook: 55 min.
MAKES: 4 servings


  • 1 pound ground beef
  • 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

Nutritional Facts

1 each: 320 calories, 11g fat (5g saturated fat), 56mg cholesterol, 1374mg sodium, 26g carbohydrate (8g sugars, 6g fiber), 24g protein.


  1. 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.
Originally published as Taco Rice in Taste of Home Ground Beef Cookbook 1999, p207

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