Weekly Recipe: Taco Rice Hot Dish

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


  • 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


  1. Brown beef and onion, (or cook quinoa with onion) drain.
  2. Add everything else but the rice, simmer for 15 minutes.
  3. Add rice. Simmer until rice is done.
  4. 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.**

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