Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Taco | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 4- to 6-ounce package Spanish seasoned rice mix
- 1 pound ground beef
- 1 medium onion, chopped
- 1 1-ounce packet taco seasoning mix
- 6 corn tortillas, divided
- 2 14-1/2-ounce cans Mexican-style stewed tomatoes, divided*
- 2 cups (8-ounces) shredded Mexican-style cheese blend, divided**
- chopped fresh cilantro
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Directions
Prepare rice according to package directions.
Heat large skillet over medium-high heat until hot. Add beef, onion, and contents of seasoning packet. Cook 5 to 7 minutes, breaking up beef with a spoon or until beef is brown and onion is tender. Remove from heat; drain fat.
Tear three corn tortillas into bite-size pieces and place on bottom of a non-metallic 13x9x2-inch dish. Add half of beef mixture, spreading evenly. Top with half of rice mixture, half of the tomatoes and half of the cheese. Repeat layers; except cheese. Cover and bake in 400 degree oven for 15 minutes.
Uncover; top with remaining cheese and bake 10 minutes more or until cheese is melted and golden brown. To serve, garnish with cilantro.