TACO RICE
Here is the version of Taco Rice that we have made at our house. It came out of the freezer and tasted better than the day we made it I thought. I also boiled the ground beef. I made it because it was a recipe that my sister-in-law wanted to make when we were cooking together. My family liked it and so did I. I will definitely make this again. Khandi Taco Rice
Provided by Khandi Howard
Categories Brown Rice
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- ASSEMBLY Brown meat and drain.
- Combine meat, onion, taco seasoning packe t, cooked rice and tomatoes in saucepan.
- Simmer until thick - about 30 minutes.
- FREEZING & COOKING Cool, label, and freeze in bags or rigid containers.
- Also freeze a ziptop bag with 2 cups of shredded cheese for each meal.
- TO SERVE: Thaw completely.
- for taco salad, warm over medium heat. Serve with lettuce, taco chips, tomatoes, sour cream and the enclosed cheese. - - - - - - - - - - - - - - - - - - NOTES : I made with Uncle Ben's Rice. My kids rolled it up in warm tortillas to eat. I ate with fat free sour cream and salsa.
- It can also be used as a burrito filling.
- It was better than I expected.
Nutrition Facts : Calories 566.9, Fat 24.3, SaturatedFat 12.5, Cholesterol 91, Sodium 293, Carbohydrate 56.3, Fiber 3.1, Sugar 3.3, Protein 28.6
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