Menu Enter a recipe name, ingredient, keyword...

Mexican Rice and Beef Tacos


Taco Tuesday delivers with this beef and rice taco recipe! You can use some left over rice instead of the package. Just mix your leftover white rice with some salsa and add instead!

Google Ads
Rate this recipe 4.2/5 (9 Votes)


  • 2 tablespoons I Can't Believe It's Not Butter!® Spread, divided
  • 1 pound lean ground beef
  • 1 green or red bell pepper, chopped
  • 1 medium red onion, chopped
  • 2 cups water
  • 1 (5.4 ounce) package Knorr® Fiesta Sides™ - Mexican Rice
  • 1 medium tomato, chopped
  • 8 taco shells


Servings 4
Preparation time 19mins
Cooking time 39mins
Adapted from


Step 1

Melt 1 tablespoon butter spread in a large nonstick skillet over medium-high heat and brown ground beef. Season with salt and pepper, if desired; remove and set aside.

Melt remaining 1 tablespoon butter spread in same skillet over medium-high heat and cook peppers and onions, stirring occasionally, until crisp-tender, about 5 minutes. Stir in water, Knorr(R) Fiesta Sides(TM) - Mexican Rice and tomato and bring to a boil over high heat. Reduce heat and simmer, covered, 7 minutes or until rice is tender.

Stir in cooked beef; heat through.

Spoon into taco shells and serve, if desired, with lime wedges.

Top, if desired, with your favorite taco toppings such as sour cream, cilantro, chopped red onion and shredded lettuce.

You'll also love

Review this recipe

Panamanian Carimanolas Guinness Beef Stew in Bread Bowls