Texican Rice Salad

Name: Texican Rice Salad
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8-10 servings.
Ingredients: 1 pound ground beef; 1/2 cup chopped onion; 1/2 cup chili sauce; 2 garlic cloves, minced; 1/2 teaspoon salt; 1 teaspoon chili powder; 3 cups cooked long grain rice; 1 can (15 ounces) garbanzo beans, rinsed and drained; 1 can (4 ounces) chopped green chilies; 1 to 2 medium tomatoes, seeded and chopped; Shredded lettuce; Shredded cheddar cheese

This dish is a favorite of my husband's and makes use of the plentiful rice grown in our area. I make it often!—Rebecca Mininger, Jeromesville, Ohio

Ingredients

1 pound ground beef
1/2 cup chopped onion
1/2 cup chili sauce
2 garlic cloves, minced
1/2 teaspoon salt
1 teaspoon chili powder
3 cups cooked long grain rice
1 can (15 ounces) garbanzo beans, rinsed and drained
1 can (4 ounces) chopped green chilies
1 to 2 medium tomatoes, seeded and chopped
Shredded lettuce
Shredded cheddar cheese

Directions

In a large skillet, cook ground beef and onion over medium heat until the meat is no longer pink; drain.
In a small bowl, combine the chili sauce, garlic, salt and chili powder; add to meat mixture. Stir in the rice, beans and chilies. Cover and cook over medium until heated through. Add tomato; cook 5 minutes longer.
For each serving, spoon 1 cup meat mixture over lettuce and sprinkle with cheese.

Originally published as Texican Rice Salad Maindish in Country Ground Beef