Rio Grande Especial

Rio Grande Especial

Rio Grande Especial

  • Prep

    5 m

  • Cook

    50 m

  • Ready In

    55 m

Recipe By: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!”

Ingredients

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

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.
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