Beef Taco Rice
Taco combined with rice — great for lunch or dinner. Seasoned ground beef and instant rice with salsa, corn and taco cheese, finished with fresh lettuce, tomato and sour cream. Any leftovers can be wrapped in a flour tortilla the next day. An Americanized Tex-Mex dish.
Ingredients
| 1 lb | 455 g | ground beef |
| 1 1/2 cups | 360 ml | water |
| 1 1/4 oz | 35 g | envelope taco seasoning mix |
| 1 cup | 240 ml | thick & chunky salsa |
| 1 1/2 cups | 360 ml | uncooked instant rice |
| 1 cup | 240 ml | frozen whole kernel corn |
| 3/4 cup | 180 ml | shredded taco blend cheese |
| 1 | medium tomato, chopped | |
| 1 cup | 240 ml | shredded lettuce |
| — | sour cream, if desired |
Instructions
- Cook the ground beef in a 10-inch pan over medium heat for 10 minutes, stirring occasionally, until browned; drain.
- Stir in the water, taco seasoning mix, corn and salsa. Heat to boiling, then stir in the rice. Boil for 1 minute and remove from the heat. Cover and let stand for 8 minutes.
- Fluff the rice mixture with a fork and sprinkle with the cheese. Cover and let stand for 2 minutes.
- Sprinkle the shredded lettuce around the edge of the pan and the chopped tomato in a circle next to it. Serve with sour cream.