Recipes
Loaded Beef Taco Nacho Bowl
Uses: ground beef, bell pepper, onion, yellow rice, tortillas, cheddar
Ingredients:
- 5 ounces ground beef
- 1/4 cup diced bell pepper
- 2 tablespoons diced onion
- 1/3 cup cooked yellow rice
- 2 tortillas
- 2 tablespoons shredded cheddar
Instructions:
- Cook the yellow rice according to package instructions, then set aside and keep warm.
- Cut the tortillas into small wedges or strips. Toast them in a dry pan, toaster oven, or oven until warm and lightly crisp, like quick homemade tortilla chips.
- Cook the ground beef in a pan with the bell pepper and onion, breaking the beef into small crumbles as it browns. Cook until the beef is fully done and the vegetables are soft.
- Season with coriander, cumin, chili powder, garlic powder, paprika, black pepper, and a small pinch of salt if available. Add a tiny splash of water and let it cook for 1 to 2 minutes so the beef becomes juicy and taco flavored.
- Spoon the warm yellow rice into a bowl, then top with the beef, pepper, and onion mixture.
- Sprinkle cheddar over the hot beef and rice so it softens and melts.
- Tuck the toasted tortilla pieces around the bowl or crumble them over the top for crunch.
- Finish with picante sauce, guacamole, chopped tomato, or cucumber if available.
Good for: A fun, hearty nacho-style dinner bowl with warm taco beef, melty cheddar, soft rice, and crunchy tortilla pieces.
Optional: Add kidney beans, corn, or extra bell pepper to make it even more colorful and filling.