Garden Taco Rice Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 10-inch round baking dish.
• Heat a 10-inch non-stick skillet over medium heat. Cook ground beef, breaking up chunks, until until browned throughout, about 10 minutes. Drain off fat.
• Stir in tomatoes, taco seasoning, and water and bring to a low simmer; simmer about 5 minutes.
• Cook rice according to package directions.
• Stir together ground beef mixture, rice, and 1/4 cup cheese. Spread into prepared baking dish.
• Top with remaining cheese and bake until cheese is melted and bubbly, about 10 to 15 minutes .
• Serve with your favorite toppings such as chopped tomatoes or avocado slices, if desired.

Steps:

• preheat oven 375.
• In a Medium pot heat and mix everything but salsa and cheese. Once heated,Pour salsa over rice mixture,top with cheese.
• bake 375 for 30 minutes.
• Serve with guac and chips,and a salad.

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.

Steps:

• In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
• Stir in taco seasoning mix, water, salsa and corn. Heat to boiling; stir in rice. Boil 1 minute; remove from heat. Cover; let stand 8 minutes.
• Fluff rice mixture with fork; sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted. Sprinkle lettuce around edge of skillet; sprinkle tomato in circle next to lettuce. Serve with sour cream.

Steps:

• Preheat the oven to 375°F. Coat an 8-by-8-inch casserole dish with nonstick cooking spray.
• In a large skillet, heat the vegetable oil over medium-low heat. Add the onion and garlic and cook for about 5 minutes, or until the onions have softened. Add the jalapeño and bell peppers, zucchini, chili powder, and salt to the skillet and stir to combine. Raise the heat to medium and continue to sauté until the vegetables are soft and no liquid remains on the bottom of the skillet, about 10 minutes.
• In a large bowl, combine the corn kernels, diced tomatoes and chiles, and black beans. Add the sautéed vegetables, Taco Rice, and shredded cheddar cheese to the bowl and stir until evenly mixed.
• Pour the rice and vegetable mixture into the prepared casserole dish and bake for 20 minutes.
• Sprinkle the green onions over the casserole and serve.

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.

Steps:

• Brown meat with onion; drain.
• Stir in remaining ingredients except rice and cheese.
• Bring to a boil.
• Stir in rice, reduce heat to low, cover, simmer for 5 to 7 minutes or until all the liquid is absorded, stirring occasionally.
• Remove from heat.
• Sprinkle with cheese.
• Cover and let stand 3 minutes or until cheese is melted.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir ground beef, celery, and onion in the hot skillet until beef is browned and crumbly and vegetables are tender, 5 to 7 minutes. Drain and discard grease.
• Stir tomatoes, water, rice, salsa, chilies, olives, bouillon granules, chili powder, Worcestershire, and pepper into beef mixture. Bring to a boil. Transfer to a 2-quart casserole dish.
• Bake, covered, in the preheated oven until rice is tender, 45 to 50 minutes. Sprinkle with cheese. Cover and let stand for 10 minutes before serving.

Steps:

• In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the salsa, tomato sauce and bouillon. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in rice. Cover and simmer for 30 minutes or until rice is tender. Serve with tortilla chips and toppings of your choice.

Steps:

• Brown ground beef in skillet over medium-high heat. Add onion and garlic when it is almost cooked through, or not very much pink left. Cook till meat is done. Add taco packet seasoning. Follow directions on packet as to how much water to add and how long to simmer.
• When meat is done put over rice in either one big bowl or in individual bowls. Top with salsa and sprinkle with cheese, lettuce, and tomatoes, and whatever other toppings you wish. Enjoy!

Steps:

• In a large skillet, cook and stir chicken in hot oil until lightly browned.
• Add water, tomato sauce and seasoning mix.
• Bring to a boil.
• Reduce heat, cover and simmer 5 minutes.
• Add corn and red bell pepper.
• Bring to a boil.
• Stir in rice.
• Cover; remove from heat.
• Let stand 5 minutes.
• Fluff rice with a fork.
• Sprinkle top with cheese.
• Serve with tortilla chips or hot floured tortillas, if desired.