Taco Rice
Total Time
Prep: 10 min. Cook: 55 min.
Yield
4 servings
Our classic meal-in-a-skillet taco rice recipe is a quick solution if you’re in a hurry, but can also provide the base for multiple spin-off dishes. Meal preppers will want to add this one to their collection.
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
- 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.
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
Recipe Creator
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