It’ll be a good one for a cold winter night!
This is another one of those recipes I tore out of the Hyvee magazine that comes to my mailbox. It looked warm and simple so I gave it a shot, and it’s a keeper!
I mostly followed the recipe, with a couple of variations…
One thing I found interesting…taco meat recipes usually say brown the meat, drain it, then add the taco seasoning. This recipe said to put it in at first with the meat and onions. Seems like you might lose some flavor when you drain the fat, but I did it anyway.
I added the tomatoes and beans. The recipe says to add the rice now too, and cover it and let it simmer for 20 minutes. I was just going to use a cup of brown minute rice I already had, so I simmered it and added the rice near the end of the 20.
Then top it with cheese, and cover it back up until the cheese melts. Not sure how much cheese the recipe calls for but I’m CERTAIN it’s not enough.
It turned out REALLY good, and I’ll be using this one all winter long. But I also discovered and easy way to turn it into a holiday dish…
Green & red chips!
My intention was for this to be a carb-free option after the “Thanksgiving Carb Fest” we just experienced, but it didn’t end up that way. But you can serve it however you like! I topped it with some chopped up jalapenos, fresh cilantro and low-fat sour cream.
If you try it, let me know how it turned out!