I adapted this one a little bit, from their Taco in a Pan. I give you… Skillet Tacos!
Add 1 packet of taco seasoning and 2/3 cup water. Give that all a good mix, and let the liquid start to boil. (I buy taco seasoning in bulk so I can add more or less as I want for each recipe. One packet is about 1/4 cup.)
Add in two cups of cooked rice. I popped these out of my freezer and just nestled the frozen rice down in the taco mixture to get nice and warm. (Don’t have frozen cooked rice handy? Toss in freshly cooked rice, or use 2 cups of water and 1-1/2 cups instant rice.)
Cover, stirring occasionally. Cook over medium heat until the rice is warmed through (or the instant rice is tender).
Eat this however you like… wrap it up in a tortilla, serve it over chips, top it with salsa and sour cream. I went with a bowl, plenty of colby-jack cheese, a few tortilla chips, and a couple of sliced yellow pear tomatoes from our garden.
Need more quick and easy weeknight recipes? You’ll definitely want to check out “101 Stovetop Suppers” from Gooseberry Patch! This recipe made plenty of extra… we’ll have leftovers for a day or two and I’ll freeze some to save for later.
Here’s the printable recipe card for you:
Enjoy!
{Affiliate links were used in this post. I’m learning that babies are expensive, even before they get here!}
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