1 pound lean ground beef
1 small onion, chopped
1 small green bell pepper, chopped
1 10-ounce can diced tomatoes and mild green chilies
1½ cups water
1 cup uncooked long-grain rice
1 1.25-ounce envelope taco seasoning mix
½ teaspoon salt
2 cups chopped lettuce
3 green onion, chopped
1 tomato, chopped
1 avocado, chopped (optional)
1 2.25-ounce can sliced black olives, drained (optional)
1 cup shredded Mexican cheese blend (4 ounces)
- Tortilla chips (optional)
- Salsa (optional) | | Cook beef, onion, and green pepper in a large nonstick skillet over
medium heat, stirring until beef crumbles and is no longer pink. Drain.
Stir in tomatoes with chiles, water, rice, seasoning mix and salt. Cook,
covered, over medium heat 15 minutes, stirring occasionally. Uncover and
cook 10 to 15 minutes more; remove from heat.
Sprinkle lettuce, green onions, tomato, avocado, olives and cheese over
hamburger mixture. Stand tortilla chips around edge of skillet; serve with
chips and salsa if desired.
NOTE: To prepare a vegetarian version, omit the ground beef. |
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