Taco Rice

Name: Taco Rice
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 4 servings.
Cuisine: North America, Mexican
Ingredients: 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 teaspoon beef bouillon granules; Tortilla chips; Optional: Shredded cheddar cheese, kidney beans, sour cream, sliced ripe olives

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

Most of my favorite recipes—including this taco rice recipe—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

Ingredients

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 teaspoon beef bouillon granules
Tortilla chips
Optional: Shredded cheddar cheese, kidney beans, sour cream, sliced ripe olives

Directions

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.

Nutrition Facts

1-1/2 cups: 330 calories, 11g fat (5g saturated fat), 56mg cholesterol, 1217mg sodium, 32g carbohydrate (7g sugars, 3g fiber), 23g protein.

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