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Rio Grande Especial

Kim Grant

"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!"
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Ingredients

55 m servings 424 cals
Original recipe yields 4 servings

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Directions

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  1. 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.
  2. 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; 14.7 g fat; 49.7 g carbohydrates; 27 g protein; 69 mg cholesterol; 3169 mg sodium. Full nutrition

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Reviews

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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 th...