I am not sure why this is named Taco Salad Dippers and not just "Ohhhh yeahhh, baby!" (in your best Isaac Hayes voice.)
It is so scrumptious! An absolute perfect combination of meat, taco-ish sauce, rice, and beans. The first time I made it, I topped it with cheese, lettuce, and sour cream then scooped up the goodness with tortilla chips, my hubby ate his like a bowl of chili, and my daughter made a bed of lettuce and crushed up Doritos for the filling to rest it's sleepy self on. The possibilities are endless! In fact, this week, I am wrapping the filling and some cheese in a flour tortilla and baking them smothered in Enchilada Sauce and more cheese....viola! Supreme Burrada! The point is, however you choose to eat this, you will LOVE it!
As an added bonus, this one pot wonder is freezable!
Taco Salad Dippers
- 2 pounds lean ground beef or turkey
- 1 medium onion, chopped
- 6 cups water
- 1 cup white rice, not instant
- 1 tsp dried oregano
- 1 TBSP sugar
- 2 tsp chili powder
- 2 tsp salt
- 2 tsp ground cumin
- 2 cloves garlic, finely minced
- 2 (8 oz.) cans tomato sauce
- 2 (6 oz.) cans tomato paste
- 1 (15 oz.) can pinto beans, rinsed and drained
A HUGE shout-out to Mel from My Kitchen Cafe for another a-mazing dish!
This recipe has been linked up at:
Nikkis Nifty Knacks
Frou Frou Decor
Simply Sweet Home
The Country Cook