Tuesday, September 20, 2011

Taco Rice

Note:   This recipe makes a LOT which means it gives you two options.   You can either make it when having a large crowd or you can make it and then freeze portions of it for meals later.     I love being able to cook this taco rice and have enough for two meals later.

Taco Rice

3 lbs. ground beef
3 c. onion, diced
3 1-1/4 oz. pkgs. taco seasoning mix
6 c. cooked white or brown rice
3 16-oz. cans diced tomatoes
2 12-oz. pkgs. shredded Mexican-blend cheese

Brown meat in a large saucepan over medium heat; drain. Add onion, taco seasoning, rice and tomatoes; simmer until thickened, about 30 minutes. Cool completely. Package in 3 freezer-safe containers; freeze. Makes 3 containers; each container serves 4 to 6.

I take the container out the night before I want to use it and let it thaw in the refrigerator.    Just heat and serve!