Taco rice is a Mexican-Japanese fusion take on the popular taco! Choice taco fillings over a bed of white rice make a satisfying one-bowl lunch or dinner!
Servings: 4 Servings
- 1 tablespoon oil
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 pound ground beef
- 3 tablespoons soy sauce
- 2 tablespoons tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon cumin
- salt and pepper to taste
- 2 cups cooked white rice
- 1/2 iceberg lettuce, shredded
- 2 Roma tomatoes, seeded and diced
- 1/4 cup salsa
- 4 tablespoons sour cream
- 1/2 cup mozzarella cheese, shredded
In a pan over medium heat, heat oil. Add onions and garlic and cook until softened.
Add ground beef and cook, breaking with the back of a spoon, until lightly browned.
Add chili powder and cumin. Continue to cook, stirring occasionally, until cooked through.
Add soy sauce and tomato sauce. Continue to cook until liquid is mostly absorbed. Season with salt and pepper to taste.
Divide rice onto serving plates. Top each plate of rice with meat, lettuce, tomatoes, salsa, sour cream, and mozzarella cheese. Serve immediately.
Calories: 526kcal | Carbohydrates: 30g | Protein: 28g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 97mg | Sodium: 1124mg | Potassium: 677mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1450IU | Vitamin C: 7.4mg | Calcium: 150mg | Iron: 4mg