Taco Salad Dippers

Taco Salad Dippers requires about 45 minutes from start to finish. This recipe serves 6 and costs $2.71 per serving. This salad has 464 calories, 42g of protein, and 9g of fat per serving. This recipe is liked by 7 foodies and cooks. It is a reasonably priced recipe for fans of Mexican food. It is brought to you by Mels Kitchen Café. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up water, tomato paste, garlic, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 81%, which is great. Cheesy Chicken Taco Breadstick Dippers, Jessica's Taco Salad with Creamy Taco Dressing, and Little Dippers are very similar to this recipe.

Servings: 6

 

Ingredients:

1 (15 oz.) can pinto beans, rinsed and drained

2 (8 oz.) cans tomato sauce

2 teaspoons chili powder

2 cloves garlic, finely minced

2 teaspoons ground cumin

2 pounds lean ground beef or turkey

1 medium onion, chopped

1 teaspoon oregano

2 teaspoons salt

1 tablespoon sugar

2 (6 oz.) cans tomato paste

6 cups water

1 cup rice (white or brown)

Equipment:

pot

Cooking instruction summary:

In a large pot, brown the ground beef or turkey with the onion and garlic and cook until the meat is no longer pink and the onions are translucent. Drain any accumulated grease. Add the water, rice, seasonings, tomato sauce, tomato paste and beans. Bring the mixture to a boil and then reduce the heat and simmer uncovered for 40 minutes, stirring occasionally, watching to make sure it doesn’t stick to the bottom of the pot (if you are using brown rice, it may need to simmer for up to 60-70 minutes). The mixture will seem very watery at first, but after simmering, it will thicken to perfection as the rice absorbs water and all the ingredients meld together.Serve warm with tortilla chips for dipping and other taco garnishes. I have successfully frozen the leftover meat/rice mixture to defrost and reheat later.

 

Step by step:


1. In a large pot, brown the ground beef or turkey with the onion and garlic and cook until the meat is no longer pink and the onions are translucent.

2. Drain any accumulated grease.

3. Add the water, rice, seasonings, tomato sauce, tomato paste and beans. Bring the mixture to a boil and then reduce the heat and simmer uncovered for 40 minutes, stirring occasionally, watching to make sure it doesn’t stick to the bottom of the pot (if you are using brown rice, it may need to simmer for up to 60-70 minutes). The mixture will seem very watery at first, but after simmering, it will thicken to perfection as the rice absorbs water and all the ingredients meld together.

4. Serve warm with tortilla chips for dipping and other taco garnishes. I have successfully frozen the leftover meat/rice mixture to defrost and reheat later.


Nutrition Information:

Quickview
464k Calories
41g Protein
8g Total Fat
55g Carbs
31% Health Score
Limit These
Calories
464k
23%

Fat
8g
14%

  Saturated Fat
3g
23%

Carbohydrates
55g
18%

  Sugar
13g
15%

Cholesterol
93mg
31%

Sodium
1935mg
84%

Get Enough Of These
Protein
41g
84%

Zinc
9mg
61%

Vitamin B3
11mg
58%

Vitamin B12
3µg
56%

Selenium
34µg
49%

Phosphorus
479mg
48%

Vitamin B6
0.95mg
47%

Potassium
1639mg
47%

Manganese
0.92mg
46%

Iron
8mg
45%

Copper
0.66mg
33%

Fiber
7g
32%

Vitamin E
4mg
31%

Vitamin A
1404IU
28%

Magnesium
109mg
27%

Vitamin B2
0.42mg
25%

Vitamin C
19mg
24%

Vitamin B5
1mg
17%

Vitamin K
13µg
13%

Vitamin B1
0.19mg
13%

Folate
46µg
12%

Calcium
113mg
11%

Vitamin D
0.15µg
1%

covered percent of daily need
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