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!
Ingredients
- ground beef: 1 pound
- ½ cups water: 4 piece
- tomato sauce: 1 can (16 ounce can)
- tomato paste: 1 can (12 ounce can)
- green chilies: 2 cans (4 ounce cans, chopped)
- instant rice: 1 cup
- white sugar: 1 Tbsp
- chili powder: 2 tsp
- garlic: 2 tsp (minced)
- oregano: 2 tsp (dried)
- ground cumin: 2 tsp
- salt: 2 tsp
Metric Conversion
Stages of cooking
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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.
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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.
