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Taco Rice

Total Time

Prep: 10 min. Cook: 55 min.


4 servings

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


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


  1. Prepare rice according to package directions. In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-7 minutes, breaking meat into crumbles; drain. Stir in salsa, tomato sauce and bouillon. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in rice. Serve with tortilla chips and toppings of your choice.
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.

Nutrition Facts

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

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