Rio Grande Especial

Rating: 4.25 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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!

By Kim Grant

Gallery

Recipe Summary test

prep:
5 mins
cook:
50 mins
total:
55 mins
Servings:
4
Yield:
4 servings
Nutrition Info
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

    Advertisement

  • 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.

Nutrition Facts

Per Serving:
424 calories; protein 27g; carbohydrates 49.7g; fat 14.7g; cholesterol 68.8mg; sodium 3169.4mg. Full Nutrition
Advertisement

Reviews (3)

Read More Reviews

Most helpful positive review

Joey Joan
Allstar
Rating: 4 stars
02/19/2013
This turned out real well, I used left over chuck roast instead of ground beef, but as a friend says beef is beef. I don't use instant rice so I used Jasmine rice and instead of cooking it in the skillet I prepared as directed on the package and added to the skillet after I cooked it. I only used 1/2 cup of water and 4 oz of tomato paste.Once I added the cooked rice this dish tightened right up and was a perfect texture. The meat was melt in your mouth tender and the flavor was full and savory. No real heat in the spice so even people that can't or don't tolerate hot and spicy can enjoy this dish. Read More
Helpful
(4)
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Joey Joan
Allstar
Rating: 4 stars
02/19/2013
This turned out real well, I used left over chuck roast instead of ground beef, but as a friend says beef is beef. I don't use instant rice so I used Jasmine rice and instead of cooking it in the skillet I prepared as directed on the package and added to the skillet after I cooked it. I only used 1/2 cup of water and 4 oz of tomato paste.Once I added the cooked rice this dish tightened right up and was a perfect texture. The meat was melt in your mouth tender and the flavor was full and savory. No real heat in the spice so even people that can't or don't tolerate hot and spicy can enjoy this dish. Read More
Helpful
(4)
JAMunroe
Rating: 5 stars
01/09/2020
Substituted turkey burger for beef burger cut salt and water in half. Read More
Sherry
Rating: 3 stars
04/23/2021
Way too much water. I simmered on high for 20 minutes without lid in order to get some of the liquid to evaporate. Also felt the amount of water diluted the flavor a bit. . Made the meat into burritos and saved the day by adding home made refried beans and cheddar cheese. Topped with lettuce , sour cream and homemade tomato salsa. Read More
Advertisement
© Copyright 2022 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 01/18/2022