Okinawan Taco Rice Bowl Copycat
Created by dienia b on July 4, 2023
- Servings: 2
- Prep Time: 30m
- Cook Time: 15m
- Recipe #41082
Ingredients
- Salad
- 2 cups iceberg lettuce
- 1 tomato, chopped
- 1 avocado, chopped
- 1/2 cup onion, chopped
- 1 cup tortilla chips
- Meat
- 2 teaspoons oil
- 1 clove garlic, minced
- 1/2 pound ground beef
- 1/4 teaspoon salt
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chili powder
- 7 ounces cooked white rice
- 4 ounces mozzarella cheese, shredded
- 4 ounces cheddar cheese, shredded
How to Make
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Step 1: Shred lettuce.
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Step 2: Cut tomato and avocado into 1/2" (1.2 cm) cubes.
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Step 3: Chop onion finely.
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Step 4: Crush tortilla chips into coarse pieces.
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Step 5: Heat oil at medium high heat in a frying pan with garlic.
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Step 6: When the pan gets hot, cook meat, breaking it apart .
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Step 7: When meat turns color, add onion, and cook until onion is tender.
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Step 8: Add salt, ketchup, Worcestershire sauce, and chili powder, and cook for a couple of minutes stirring constantly.
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Step 9: Put half of rice on a plate with half of lettuce, tomato, and avocado.
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Step 10: And then put half of the cooked meat, cheese, and tortilla chips on top
Nutritional Facts
- Serving Size: 1 (665.1 g)
- Calories 1107.7
- Total Fat - 63 g
- Saturated Fat - 23.4 g
- Cholesterol - 217.9 mg
- Sodium - 1823.2 mg
- Total Carbohydrate - 47.6 g
- Dietary Fiber - 10.1 g
- Sugars - 10.9 g
- Protein - 88.1 g
- Calcium - 1232.8 mg
- Iron - 7.6 mg
- Vitamin C - 23.4 mg
- Thiamin - 0.3 mg