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Nutrition Facts
Serving Size 1 (218g) Recipe makes 8 servings The following items or measurements are not included below: 35 g taco seasoning 2 cups nacho chips
Calories 302
Calories from Fat 115		(38%)
Amount Per Serving		%DV
	Total Fat 12.8g	19%
	Saturated Fat 5.6g	28%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.5g
Cholesterol 47mg		15%
Sodium 194mg		8%
Potassium 579mg		16%
Total Carbohydrate 27.8g		9%
	Dietary Fiber 4.6g	18%
	Sugars 1.6g
Protein 19.1g		38%
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Taco 'goulash'

Recipe #352289 | 50 min | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Corilayn
Jan 27, 2009

This recipe came from sheer necessity (kids are home, can't get to the store,have to work with what I have kinda recipes.) My ingredient list is approximate because I never measure anything This recipe is fairly basic, but the sky's the limit for additions. I baked mine in the tin trays because the kids got a kick out of having their own 'take out' portion.

SERVES 8 , 9 tin trays (change servings and units)

Ingredients

1-1 1/2 lb ground beef
2 cups cooked red kidney beans
2 cups cooked rice
1 (540 ml) can of chunky tomatoes
1 (35 g) package taco seasoning
1 tablespoon cumin (to taste)
1 1/2 tablespoons chili powder (or more)
1 cup shredded cheese
1 cup shredded lettuce
2 cups nacho chips

Directions

1
Brown ground beef, with spices to add more flavor, drain fat.
2
Cook your rice, this is great for leftover rice!
3
To a large pot add kidney beans,chunky tomatoes, taco seasoning,ground beef,rice and spices.
4
Simmer until warmed through.
5
*At this point, I dished mine out into individual tin trays and baked for about 5 minutes at 325, as you can see in the picture. This step is not necessary.
6
After plating add shredded cheese and lettuce to the top.
7
Arrange nacho chips around the edge.
8
Dollop with sour cream.