Jun 011999
 
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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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Recipes

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Servings

6

12

18

24

30

36

Ingredients
Ground beef, chicken or turkey

1 lb.

2 lbs.

3 lbs.

4 lbs.

5 lbs.

6 lbs.

Diced onion

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.

Cooked white or brown rice

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.

Shredded cheddar cheese

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.

Nutritional Info:
Per Serving: 435 Calories; 23g Fat (48.4% calories from fat); 28g Protein; 27g Carbohydrate; 2g Dietary Fiber; 92mg Cholesterol; 780mg Sodium.
Exchanges: 1 Grain (Starch); 3-1/2 Lean Meat; 1 Vegetable; 2-1/2 Fat.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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