I considered holding off posting this recipe until I had pictures of the amazing goodness that it is, but then I found one serving of it in my freezer and ate it before remembering I wanted pictures, so I’m posting anyway.
Taco Rice Hot dish is one of those family recipes that we make anytime there are a large group of Neumanns (my mom’s family) together. About 80% of us love it. The rest go get a burger.
The name is not so great, and I get it sounds weird, but really, it’s not. It’s more like a thick soup or chili than a hot dish, and it has approximately the same consistency of chili with rice. It’s really amazing.
Taco Rice Hot Dish
8 Servings
Ingredients
- 2 lbs ground beef (to make veg/vegan, substitute 1 cup quinoa)
- 1 large onion, chopped
- 12 oz tomato paste
- 16 oz tomato sauce
- 6 cups water
- 4 Tablespoons sugar
- 4 cloves garlic, minced
- 2 teaspoons Oregano
- 2 teaspoons Chili Powder
- 2 teaspoons Salt
- 2 teaspoons Cumin
- 3/4 cup Rice (I use brown)
Topping Ideas:
- Corn Chips
- Lettuce
- Tomato
- Onion
- Green pepper
- Avocado
- Hot sauce
- Ranch dressing
- Sour Cream
- Shredded cheese
Instructions
- Brown beef and onion, (or cook quinoa with onion) drain.
- Add everything else but the rice, simmer for 15 minutes.
- Add rice. Simmer until rice is done.
- Serve with whatever toppings you like.
**This can be made in the crockpot too! If using quinoa, I omit the onion entirely and just throw everything in. If using meat, brown with onion, then throw everything in. Cook on low 6ish hours, high for about 4.**