Mexican Rice And Beef Tacos Recipe 425

MEXICAN RICE & BEEF TACOS

Steps:

• Melt 1 tablespoon Spread in large nonstick skillet over medium-high heat and brown ground beef, seasoned with salt and pepper, if desired; remove and set aside.
• Melt remaining 1 tablespoon Spread in same skillet over medium-high heat and cook peppers and onions, stirring occasionally, until crisp-tender, about 5 minutes. Stir in water, Knorr® Fiesta Sides™ - Mexican Rice and tomato and bring to a boil over high heat. Reduce heat and simmer, covered, 7 minutes or until rice is tender.
• Stir in beef; heat through. Spoon into taco shells and serve, if desired, with lime wedges. Top, if desired, with your favorite taco toppings such as sour cream, chopped red onion and shredded lettuce.

MEXICAN RICE AND BEEF TACOS RECIPE - (4.2/5)

Steps:

• Melt 1 tablespoon butter spread in a large nonstick skillet over medium-high heat and brown ground beef. Season with salt and pepper, if desired; remove and set aside. Melt remaining 1 tablespoon butter spread in same skillet over medium-high heat and cook peppers and onions, stirring occasionally, until crisp-tender, about 5 minutes. Stir in water, Knorr(R) Fiesta Sides(TM) - Mexican Rice and tomato and bring to a boil over high heat. Reduce heat and simmer, covered, 7 minutes or until rice is tender. Stir in cooked beef; heat through. Spoon into taco shells and serve, if desired, with lime wedges. Top, if desired, with your favorite taco toppings such as sour cream, cilantro, chopped red onion and shredded lettuce.

MEXICAN BEEF AND RICE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Heat a large skillet over medium-high heat. Add ground beef and start to brown, then add onion, garlic, and taco seasoning. Cook until beef is no longer pink, 5 to 7 minutes. Drain and discard any excess oil. Add beans, tomatoes, spinach, chicken broth, 1 cup Mexican blend cheese, rice, and salsa. Pour into the prepared casserole dish.
• Bake in the preheated oven until rice is cooked, 45 to 50 minutes. Take out of the oven, sprinkle with remaining cheese, and bake until cheese is melted, about 10 minutes more.

BEEF TACO RICE SKILLET

Steps:

• In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
• Stir in taco seasoning mix, water, salsa and corn. Heat to boiling; stir in rice. Boil 1 minute; remove from heat. Cover; let stand 8 minutes.
• Fluff rice mixture with fork; sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted. Sprinkle lettuce around edge of skillet; sprinkle tomato in circle next to lettuce. Serve with sour cream.

MEXICAN BEEF AND RICE

Steps:

• Place beef, bell peppers, and onion into a Dutch oven over medium heat. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Add garlic and cook for 1 minute. Add diced tomatoes with chiles, black beans, corn, chicken broth, rice, sazon, and taco seasoning. Mix into beef.
• Cover and cook over medium-low heat until rice is cooked through and tender, 20 to 25 minutes.

LISA'S FAVORITE MEXICAN RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a casserole dish with cooking spray.
• Heat olive oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until the onion is tender, about 5 minutes; add ground beef and continue to cook while breaking beef into small pieces with a wooden spoon until the beef is completely browned, 5 to 7 minutes. Season beef mixture with the taco seasoning mix.
• Stir beef mixture, rice, vegetables, kidney beans, 1 cup Cheddar cheese, salsa, and olives together in the prepared casserole dish. Sprinkle remaining cheese over the mixture.
• Bake in preheated oven until the cheese is melted and the dish is hot in the center, about 30 minutes.