Wednesday June 19th 2019

Mexicale Taco Salad

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Rating: 4.7/5 (3 votes cast)

Recipe: Mexicale Taco Salad

Summary: Taco Salad Recipe Using Ground Beef, Shredded Cheddar, Sour Cream and Minute Rice.


  • 1 pound ground beef
  • 1 small green pepper, cut into thin strips
  • 1 onion, chopped
  • 1 jar (12 oz.) medium salsa
  • 1 can (8 oz.) tomato sauce
  • 1 chicken bouilion cube
  • 1 1/2 cups MlNUTE┬« Rice
  • Shredded iceberg lettuce
  • Tomato wedges
  • Sour cream
  • Shredded cheddar cheese
  • Sliced pitted ripe olives
  • Tortilla chips


  1. Brown beef, pepper and onion in large skillet.
  2. Add salsa, tomato sauce and bouilion cube.
  3. Bring to a full boil. Stir in rice.
  4. Cover; remove from heat. Let stand 5 minutes.
  5. Fluff with fork.
  6. Serve with lettuce, tomatoes, sour cream, shredded cheese, olives and tortilla chips.

Number of servings (yield): 4

Culinary tradition: Mexican

Mexicale Taco Salad, 4.7 out of 5 based on 3 ratings
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