Rio Grande Especial

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!

• Preparation Time: 5 mins
• Cooking Time: 50 mins
• Total Time: 55 mins
• Calories: 424 Calories

Ingredients

• 1 tablespoon white sugar
• 2 teaspoons salt
• 1 pound ground beef
• 2 teaspoons ground cumin
• 2 teaspoons minced garlic
• 2 teaspoons dried oregano
• 2 teaspoons chili powder
• 4 ½ cups water
• 1 cup instant rice
• 1 (16 ounce) can tomato sauce
• 1 (12 ounce) can tomato paste
• 2 (4 ounce) cans chopped green chilies

Recipe Instructions

Step 1

Cook 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.

Step 2

Reduce 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.