Taco Rice
"Can serve over quinoa."
Original is 6 servings
Ingredients
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- Sauce
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- Topping
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Nutritional
- Serving Size: 1 (452.7 g)
- Calories 527.1
- Total Fat - 15.6 g
- Saturated Fat - 5.6 g
- Cholesterol - 70.6 mg
- Sodium - 816.2 mg
- Total Carbohydrate - 66.3 g
- Dietary Fiber - 9.2 g
- Sugars - 4.7 g
- Protein - 31.6 g
- Calcium - 104.5 mg
- Iron - 5.6 mg
- Vitamin C - 13.4 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Get spices ready.
Step 2
Start rice in rice cooker.
Step 3
In skillet add the ground beef and onions, salt and pepper to taste, and cook, breaking the meat into small pieces, until cooked through.
Step 4
Stir in the paprika, chili powder, cumin, onion powder, oregano, garlic powder and flour.
Step 5
The mixture will be crumbly.
Step 6
Cook for 1-2 minutes, stirring constantly, until the meat and spices are fragrant and sizzling.
Step 7
Rinse out tomato can with beef broth. Whisking quickly and constantly, slowly add the beef broth, tomato sauce.
Step 8
Stir in the black beans, olives and corn.
Step 9
Bring the mixture to a simmer and simmer 30 minutes until thickened.
Step 10
Serve the sauce over rice.
Step 11
Add toppings to side.
Tips
No special items needed.
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