Great taco bowls can be made without fresh vegetables! Any time of year!
TACO BOWLS (Pantry Cooking with Home Preserved Foods)
2 teaspoons beef bouillon or 2 beef bouillon cubes
2 cups water
1 cup long grain white rice
1 pint hamburger crumbles, drained
1-1/2 teaspoons Tex-Mex Seasoning
1/2 teaspoon onion powder
1 can (14-1/2 ounces) petite diced tomatoes, rinsed and drained
1/4 cup salsa, or more
1/4 to 1/2 cup diced green chiles or chopped canned jalapenos
2 ounces Velveeta, shredded (about 1/2 cup)
Broken tortilla chips
Add beef bouillon to water in a small saucepan. Bring to a boil. Stir in rice, reduce heat to low, and cover. Cook 20 minutes or until water is absorbed. While rice is cooking, pour drained hamburger into a small skillet. Stir in Tex-Mex Seasoning. Heat through, on medium heat, until fat is melted, and liquid has evaporated. Stir onion powder into drained tomatoes in a small bowl.
Spread 3/4 cup cooked rice in the bottom of each of 4 bowls. Spoon 1/3 to 1/2 cup heated hamburger on one side of each bowl. Spoon 1/3 cup seasoned tomatoes on the other side. Top hamburger with a tablespoon of salsa. Top tomatoes with 1 to 2 tablespoons chiles. Sprinkle 2 tablespoons shredded cheese down the middle of each bowl. Top with broken tortilla chips.
Serves 4.
