Cheesy Pork Taco Rice Recipes

CHEESY PORK TACO RICE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers, cut sides down, onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 6 minutes. Wrap peppers in the aluminum foil from the baking sheet. Allow peppers to steam as they cool, about 15 minutes. Remove and discard skins and seeds. Chop into bite-size pieces.
• Reduce oven temperature to 425 degrees F (220 degrees C).
• Heat a large oven-proof skillet over medium-high heat. Stir in ground pork, chicken broth, rice, 1/2 the onion, taco seasoning, garlic powder, and onion powder. Bring to a boil.
• Bake, covered, in the preheated oven until pork is no longer pink and rice is tender, about 20 minutes.
• Combine the remaining onion, tomatoes, lime zest, lime juice, and 1 tablespoon cilantro in a small bowl. Season salsa with salt and pepper.
• Stir the roasted poblano peppers, remaining cilantro, and corn into the baked pork-rice dish. Sprinkle cheese blend on top; let stand until melted, about 2 minutes. Sprinkle the salsa on top.

CHEESY STUFFED TACO MEATBALLS

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
• Mix together the ground beef, chorizo, egg, cornmeal, tomato paste, chili powder, cumin, oregano, granulated onion, 1 teaspoon salt and a few grinds of pepper with your hands in a large bowl. Scoop the mixture into tablespoon-sized portions. For each, press 1 cube of cheese into the center, press the meat around it to seal, and roll into a smooth ball.
• Put the chips in a plastic bag, seal and crush with a rolling pin. Drop 3 or 4 meatballs at a time into the bag, and roll them around to lightly coat with the crushed chips. Arrange the coated meatballs on the prepared baking sheet, and bake until the outsides are browned and the cheese is melted inside, 10 to 12 minutes.
• Serve the meatballs on a platter over a bed of shredded lettuce with guacamole, pico de gallo and sour cream on the side.

CHEESY RICE

Steps:

• In a greased baking dish, mix together all ingredients.
• Bake at 350 degrees until heated thru and cheese is melted.
• About 20 min or so. Dig in!

CHEESY PORK TACO RICE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers, cut sides down, onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 6 minutes. Wrap peppers in the aluminum foil from the baking sheet. Allow peppers to steam as they cool, about 15 minutes. Remove and discard skins and seeds. Chop into bite-size pieces.
• Reduce oven temperature to 425 degrees F (220 degrees C).
• Heat a large oven-proof skillet over medium-high heat. Stir in ground pork, chicken broth, rice, 1/2 the onion, taco seasoning, garlic powder, and onion powder. Bring to a boil.
• Bake, covered, in the preheated oven until pork is no longer pink and rice is tender, about 20 minutes.
• Combine the remaining onion, tomatoes, lime zest, lime juice, and 1 tablespoon cilantro in a small bowl. Season salsa with salt and pepper.
• Stir the roasted poblano peppers, remaining cilantro, and corn into the baked pork-rice dish. Sprinkle cheese blend on top; let stand until melted, about 2 minutes. Sprinkle the salsa on top.

CHEESY CHICKEN TACO RICE

Steps:

• Add oil to large skillet and heat over medium high. Add diced chicken, 1 TBSP taco seasoning and salt and pepper to taste; saute until cooked through. Add water (or chicken broth) and remaining taco seasoning. Bring to a boil and simmer for 10 minutes. Remove from heat and add minute rice and diced velvetta cheese. Cover and let stand 10 minutes. Stir and serve.