Rice Taco Salad Food

TACO RICE

Steps:

• In a large pot, bring chicken broth, tomato sauce, and taco seasoning to a boil.
• Stir rice into the pot, cover and remove from heat. Let the pot stand, covered, for 5 minutes.
• Stir in cheese and olives; mix well. Serve with sour cream.

EASY GROUND BEEF TACO SALAD

Steps:

• In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened, stirring occasionally. Cool slightly., In a large bowl, toss lettuce with cheese. Top with beef mixture and chips; drizzle with dressing and toss to combine. Serve immediately.

HOT TACO SALAD

Steps:

• In a large skillet, brown ground beef and onion; drain.
• Remove from skillet; set aside.
• In the same skillet, prepare Rice a Roni Mix as package directs.
• Stir in meat mixture, salsa and chili powder; continue cooking over low heat 3 to 4 minutes or until heated through.
• Arrange lettuce on serving platter.
• Top with rice mixture, tomato and cheese.
• Top with Tortilla chips, if desired.
• Add a dollop of sour cream, if desired.
• Makes 5 servings.
• Enjoy!

VEGETARIAN RICE-TACO SALAD

Steps:

• Heat oven to 400 degrees.
• Cut tortillas into 12 wedges or strips. Place on ungreased cookie sheet or baking pan.
• Bake uncovered 6 to 8 minutes, moving them around at least once, until golden brown. Set aside to cool.
• Bring to a boil: rice, water, chili powder, salt, garlic powder, and crushed red pepper. Once it boils cover, reduce heat, and simmer for about 14 minutes. Remove from heat. Fluff rice with a fork. Cover and let steam 5 minutes. Stir in kidney beans.
• Mix lettuce, tomato, cheese, and onion in a large bowl. Add dressing; toss. Divide lettuce mixture among 4 plates. Top each with about 1/2 cup rice mixture. Arrange tortilla wedges around salad. Garnish with sour cream and olives.

TACO SALAD

Steps:

• Brown ground beef and taco seasoning.
• Drain and let cool.
• Chop lettuce, tomatoes, and onions.
• Put into a large container.
• Add cheese and crushed Doritos.
• Add cooled ground beef.
• Pour Catalina dressing over all of it 5 to 10 minutes before serving.

TACO RICE

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.

RICE TACO SALAD

Steps:

• Cook meat over medium high heat until browned in large skillet, stirring to crumble.
• Add onion and garlic, cook until soft but now browned.
• Drain fat.
• Add salt, cumin, pepper and rice.
• Remove from heat and cool.
• Combine lettuce, tomatoes, cheese, avocado and reice mixtue in a large bowl.
• add sour cream.
• Toss lightly.
• Serve immediately with picante sauce and corn chips if desired.