This is really easy to make, and freezes well, so you can have it ready in the freezer for whenever you have a taco craving!
- 500g beef mince
- 1 medium onion, finely chopped
- 400g can tomatoes
- 500ml beef stock
- 1 cup dried beans, soaked and precooked (use whatever beans you like. I used half black beans and half black-eyed beans)
- 1 packet taco seasoning
- 4 tbsp chunky salsa + extra for topping
- 1 cup uncooked rice
- 1 cup frozen corn
- Whatever toppings you want! (I used cheese, lettuce, tomatoes, sour cream, avocado, and some extra salsa)
- Heat a large, heavy-bottomed pot with a tight-fitting lid over medium heat with a little oil of your choice (my personal preference is rice bran oil). Cook mince until mostly browned, then add onions and cook until they are translucent.
- Reduce heat to med-low. Add tinned tomatoes, stock, taco seasoning, salsa, beans and corn. Stir and bring to boil.
- Add rice and bring to boil again, then reduce heat to low. Cook (covered) for 30mins (or until rice is cooked through), stirring occasionally so the rice doesn’t stick to the bottom of the pot. Rice dries out the older it gets, so if you’ve had your rice for a while (i.e. 6mths+) it will likely take longer than the 30mins.
- Serve with whatever toppings you like.
NB: Freezes well
After I made this, we ate it 3 times in the same week! It passed the “Hubby test”, and he gave it 5 stars 🙂 I will be making this again very soon, and I’ll try to remember to take a picture of the finished product before I put toppings on.
If meat is too expensive (or you’re vegetarian) you can replace the beef mince with an additional cup of dried beans without losing much in the way of flavour.
Vegetarian note – I use Massel brand stock cubes, which are gluten & dairy free as well as being vegan. They are “beef style” and “chicken style”, but do not contain any animal products – the taste and colour of the different stocks is created using herbs and vegetable extracts.