Entrees - Beef
Taco Rice
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Makes: |
1 |
2 |
3 |
4 |
5 |
6 |
| Serves: | 4-6 | 8-12 | 12-18 | 16-24 | 20-30 | 24-36 |
|
Ingredients: |
|
|
|
|
|
|
|
ground beef, chicken or turkey (uncooked) |
1 lbs |
2 lbs |
3 lbs |
4 lbs |
5 lbs |
6 lbs |
| onion, diced | 1 C. | 2 C. | 3 C. | 4 C. | 5 C. | 6 C. |
|
taco seasoning packet |
1 |
2 |
3 |
4 |
5 |
6 |
|
canned tomatoes |
16 oz | 32 oz | 48 oz. | 64 oz. | 80 oz. | 96 oz. |
|
white or brown rice, (cooked measurement) |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
|
cheese, shredded |
2 C. | 4 C. | 6 C. | 8 C. | 10 C. | 12 C. |
Assembly Directions:
Brown meat and drain. Combine meat, onion, taco
seasoning packet(s), cooked rice and tomatoes in
saucepan. Simmer until thick - about 30 minutes.
Freezing and Cooking Directions:
Cool, label, and freeze in bags or rigid containers.
Also freeze a ziptop bag with 2 C. 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.
Comments:
This stuff is great! We use it for main entrees and
snacks to fill taco shells or to fill flour
tortillas for burritos. Melted cheese on top of corn
chips and Taco Rice makes yummy nachos.
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.