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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Most of my favorite recipesincluding this onecome from my mother-in-law, who's a truly terrific cook. By including rice in this taco-type dish, you can forgo the tortillasMary McCann, Falmouth, Virginia Ingredients:
1 pound ground beef |
1 medium onion, chopped |
1 jar (16 ounces) salsa |
1 can (15 ounces) tomato sauce |
1 chicken bouillon cube |
1-1/2 cups instant rice, cooked |
tortilla chips |
optional toppings: shredded cheddar cheese, kidney beans, sour cream, sliced ripe olives |
Directions:
1. 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. Yield: 4 servings.
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