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Rio Grande Especial

Rio Grande Especial

  • Prep

    5 m
  • Cook

    50 m
  • Ready In

    55 m
Kim Grant

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!

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 424 kcal
  • 21%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 49.7g
  • 16%
  • Protein:
  • 27 g
  • 54%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 3169 mg
  • 127%

Based on a 2,000 calorie diet

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Directions

  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.
  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Joey Joan
3

Joey Joan

2/19/2013

This turned out real well, I used left over chuck roast instead of ground beef, but as a friend says beef is beef. I don't use instant rice so I used Jasmine rice and instead of cooking it in the skillet I prepared as directed on the package and added to the skillet after I cooked it. I only used 1/2 cup of water and 4 oz of tomato paste.Once I added the cooked rice this dish tightened right up and was a perfect texture. The meat was melt in your mouth tender and the flavor was full and savory. No real heat in the spice so even people that can't or don't tolerate hot and spicy can enjoy this dish.

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