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