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!

Mexican Rice and Beef Tacos

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 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

Directions

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.


Nutrition

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