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:
covered percent of daily need
