Rio Grande Especial


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!

Prep Time:
5 mins
Cook Time:
50 mins
Total Time:
55 mins
4 servings


  • 1 pound ground beef

  • 4 ½ cups water

  • 1 (16 ounce) can tomato sauce

  • 1 (12 ounce) can tomato paste

  • 2 (4 ounce) cans chopped green chilies

  • 1 cup instant rice

  • 1 tablespoon white sugar

  • 2 teaspoons chili powder

  • 2 teaspoons minced garlic

  • 2 teaspoons dried oregano

  • 2 teaspoons ground cumin

  • 2 teaspoons salt


  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
15g Fat
50g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 424
% Daily Value *
Total Fat 15g 19%
Saturated Fat 6g 28%
Cholesterol 69mg 23%
Sodium 3169mg 138%
Total Carbohydrate 50g 18%
Dietary Fiber 7g 25%
Total Sugars 20g
Protein 27g
Vitamin C 66mg 331%
Calcium 100mg 8%
Iron 9mg 48%
Potassium 1637mg 35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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