Description
A recipe for a taco salad featuring a base of crispy rice instead of traditional lettuce.
Ingredients
Scale
- 1 cup uncooked white rice
- 2 cups water
- 1 tablespoon vegetable oil
- 1 pound ground beef
- 1 packet taco seasoning mix
- 1/2 cup water (for seasoning)
- 1 cup shredded cheddar cheese
- 1 cup shredded iceberg lettuce
- 1/2 cup diced tomatoes
- 1/4 cup sliced black olives
- 1/4 cup salsa
- 2 tablespoons sour cream
Instructions
- Cook rice according to package directions using 2 cups of water.
- Heat vegetable oil in a large skillet over medium heat. Add cooked rice and press it into an even layer. Cook for 8 to 10 minutes, flipping occasionally, until the bottom is golden brown and crispy. Remove rice from skillet and set aside.
- In the same skillet, brown the ground beef. Drain any excess fat.
- Stir in taco seasoning mix and 1/2 cup water. Simmer for 5 minutes until the sauce thickens.
- To assemble, place the crispy rice on plates. Top with seasoned ground beef.
- Distribute cheese, lettuce, tomatoes, and black olives over the beef.
- Serve immediately with salsa and sour cream on the side or on top.
Notes
- For extra crispiness, you can press the cooked rice into a thin layer in an oven-safe pan and bake at 400 degrees Fahrenheit for 15 minutes after initial cooking.
- You can substitute ground turkey or chicken for ground beef.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 650
- Fat: 22
- Saturated Fat: 9
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 30
- Cholesterol: 75
Keywords: crispy rice, taco salad, ground beef, easy dinner, rice base