 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
This recipe came from sheer necessity (kids are home, can't get to the store,have to work with what I have kinda recipes.) My ingredient list is approximate because I never measure anything :) This recipe is fairly basic, but the sky's the limit for additions. I baked mine in the tin trays because the kids got a kick out of having their own 'take out' portion. Ingredients:
1 -1 1/2 lb ground beef |
2 cups cooked red kidney beans |
2 cups cooked rice |
1 (540 ml) can of chunky tomatoes |
1 (35 g) package taco seasoning |
1 tablespoon cumin (to taste) |
1 1/2 tablespoons chili powder (or more) |
1 cup shredded cheese |
1 cup shredded lettuce |
2 cups nacho chips |
Directions:
1. Brown ground beef, with spices to add more flavor, drain fat.
2. Cook your rice, this is great for leftover rice!
3. To a large pot add kidney beans,chunky tomatoes, taco seasoning,ground beef,rice and spices.
4. Simmer until warmed through.
5. *At this point, I dished mine out into individual tin trays and baked for about 5 minutes at 325, as you can see in the picture. This step is not necessary.
6. After plating add shredded cheese and lettuce to the top.
7. Arrange nacho chips around the edge.
8. Dollop with sour cream.
|
|