Rio Grande Especial

Rio Grande Especial

1
Kim Grant 0

"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!"

Ingredients

55 m {{adjustedServings}} servings 424 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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

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  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.
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Reviews

1
  1. 2 Ratings

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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 th...