Perfect for taco Tuesday, our Meatless Taco Rice Skillet also makes a delicious filling for burritos, any night of the week. Packed with flavor, this 20-minute meal is cheesy, hearty and sure to become a family favorite.
Make every day feel like taco Tuesday with our vegetarian Meatless Taco Rice Skillet. With seasoned meatless ground, Minute® White Rice, and all of your favorite toppings, you’ll welcome this complete meal any day of the week.
Cook meatless ground beef in a large, nonstick skillet for 5-7 minutes, or as directed on package. Add rice, water, salsa, and taco seasoning mix. Stir until well blended.
Bring to a boil. Sprinkle with cheese and cover. Remove from heat. Let stand for 5 minutes.
Sprinkle lettuce and tomato around edge of skillet just before serving.
Just before serving, top skillet with extra taco toppings, such as diced onion, sliced, pitted olives or jalapeño slices.
Swap out the Mexican-style cheese for shredded Cheddar or Monterey Jack cheese, if you prefer.
Missing something crunchy? Top this dish with crumbled tortilla chips.
Now you can enjoy everything you love about your favorite tacos — a delicious seasoned filling, crispy chopped lettuce, juicy tomatoes and melty cheese — in a hearty rice skillet! By using Minute® Instant White Rice you can cut down on the preparation time and have your dinner ready in just 20 minutes.
This vegetarian version of your favorite taco uses meatless ground beef for a perfect Meatless Monday option. Still, if you prefer, you can always choose your favorite protein, like ground beef or chicken, for this recipe. To give your dish more whole grains, simply swap out the Minute® Instant White Rice for Minute® Instant Brown Rice.
For something a little different, try our Rice-Stuffed Eggplant Parmesan for dinner. You won’t regret it!
This recipe is perfect for when you have everything you need for a taco, except for the shells. For a quick, easy and delicious meal, simply serve this dish over some greens for a complete taco rice salad. Add a few crushed tortilla chips on top for additional crunch!
This taco-without-the-shell recipe is great on its own. Still, if you’re looking for the full taco experience, throw this meal into a store-bought tortilla or make your own crunchy shell in the microwave. Coat corn or flour tortillas with a bit of cooking oil. Then, lay them on a microwave-safe plate, resting their edges against each other to take the form of a taco. Microwave on HIGH in 1-minute intervals, checking for crispness every time, until ready.
Prefer burritos? Simply wrap leftover filling into a warm tortilla and serve with salsa and sour cream. Or, for a Mexican breakfast scramble, simply combine any leftover filling with beaten eggs and cook until the eggs are set. If nachos are your thing, reheat the filling and serve over tortilla chips. Add beans, sour cream and sliced avocado, for the full nacho experience. This Red Beans and Rice recipe is also perfect for burritos, nachos or as a taco topping.