SEARCH
More 2 Photos

Rio Grande Especial Recipe

Recipe by: Kim Grant

"I serve this as a build-your-own taco salad meal. Start with lettuce, tomatoes, sour cream, shredded cheddar, and crushed tostada chips. Top off with the piping hot meat mixture, kinda toss together, and enjoy!"
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep5 m
  • Cook50 m
  • Ready In55 m
  • 1Cook and stir ground beef in a large skillet over medium-high heat until the beef is crumbly and completely browned, 7 to 10 minutes. Stir water, tomato sauce, tomato paste, green chilies, instant rice, sugar, chili powder, garlic, oregano, cumin, and salt together with the cooked ground beef.
  • 2Reduce heat to low, place a cover on the skillet, and cook mixture at a simmer until the flavors have blended and the beef is very tender, about 40 minutes.
Ingredients
  • 4 servings
  • 424 cals
  • 1 pound ground beef
  • 4 1/2 cups water
  • 1 (16 ounce) can tomato sauce
  • 1 (12 ounce) can tomato paste
  • 2 (4 ounce) cans chopped green chilies
  • 1 cup instant rice
  • 1 tablespoon white sugar
  • 2 teaspoons chili powder
  • 2 teaspoons minced garlic
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons salt
Nutrition

Amount per serving ( 5 total)

  • Calories:
    424
    21%
  • Fat:
    14.7
    23%
  • Carbs:
    49.7
    16%
  • Protein:
    27
    54%
  • Cholesterol:
    69
    23%

Based on a 2,000 calorie diet

2 Photos in the recipe
view all photos
You maybe like