kevin loooooves his mom’s taco rice. i’ve heard about this legendary dish many a time, but never had a change to eat it, that is, until last night. it was sooo delicious!
here is the recipe (serves 4):
- 1 lb ground beef
- 1 onion, chopped
- 1 1/2 cups salsa
- 1 can (8 oz) tomato sauce
- 1 chicken bouillion cube
just cook the beef with the onions, and then add everything else. let it come to a boil and then reduce the heat and let it simmer until the sauce thickens. top it with whatever you want. we had sour cream, homemade guacamole, shredded mexican blend cheese, chopped tomatoes, salsa, lettuce, tortilla chips. it’s super simple but suuuper good. for the salsa, we used half fresh artisan salsa from Sam’s Club and the other half, Trader Joe’s red hot chipotle salsa.
as someone who rarely buys and cooks ground beef, i learned something new last night! sooo, i bought 80/20 angus ground beef, which is nice and fatty, but i didn’t drain the beef of all the excess fat after cooking it and before adding all the other ingredients, which resulted in LOTS of unnecessary grease and fat, even for kevin! we ended up draining the taco meat mixture with a colander to get rid of some that fat! haha. now i know to either buy 90/10 beef OR to make sure to drain it.
for fun i also made some mexican lasagna to go with our taco rice! i’ve been meaning to make mexican lasagna for quite a while now, primarily because it’s an easy way to get rid of all the tortillas we have sitting in our fridge. finally, a chance to put them to good use!
i was inspired by this Rachael Ray recipe. i made things easy for myself by just using some of the meat from the taco rice. we actually made 2 lbs of taco meat. i probably took about half a pound, or even less, and combined it in a small pot with half a can of corn and a whole can of black beans. i added chili powder, cumin, and garlic salt to taste. then, i took a pyrex round, pie dish and took a flour tortilla, topped it with the mixture in the pot, put a layer of cheese, and then repeated. for the very top layer i just had a tortilla with more cheese (no mixture). i probably had 4 or 5 tortillas in there! then i baked it for about 15 minutes (or until the cheese was nice and lightly brown) at 425 degrees in the oven. it was delicious! and actually tasted kind of like a meaty enchilada.
we were very pleased by these quick and easy, but incredibly yummy recipes. even the cleaning was minimal and easy! score 🙂
alice in cook-ING land 