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Taco Rice
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Makes: |
1 |
2 |
3 |
4 |
5 |
6 |
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Serves: |
4-6 |
8-12 |
12-18 |
16-24 |
20-30 |
24-36 |
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Ingredients: |
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ground beef, chicken or turkey (uncooked) |
1 lbs |
2 lbs |
3 lbs |
4 lbs |
5 lbs |
6 lbs |
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onion, diced |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
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taco seasoning packet |
1 |
2 |
3 |
4 |
5 |
6 |
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canned tomatoes |
16 oz |
32 oz |
48 oz. |
64 oz. |
80 oz. |
96 oz. |
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white or brown rice, (cooked measurement) |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
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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.
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30 Day Gourmet
P.O. Box 272
Brownsburg, IN 46112
www.30DayGourmet.com
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This
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Monday, August 04, 2008.
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