Taco Splits
Carrot Sticks
Ingredients
- 1½ lb ground beef
- 1 (1-oz) pkg taco seasoning mix
- 2 (8.8-oz) pouches Spanish ready rice
- 1 (15-oz) can refried beans
- 1 (9.25-oz) pkg corn chips
- 1 (8-oz) pkg shredded iceberg lettuce
- 1 (15-oz) can nacho cheese sauce
- 1 (8-oz) carton sour cream
- ½ cup cherry tomatoes, quartered
Instructions
- Cook ground beef in a large nonstick skillet over medium heat until beef is browned and crumbly; drain and return to skillet.
- Stir in taco seasoning mix and ⅓ cup water; cook, stirring often, until mixture is very thick.
- Heat rice according to package directions; heat beans according to directions on can.
- Spread a handful of corn chips in each serving dish; top with lettuce.
- Using an ice cream scoop, scoop one small mound each of beef mixture, rice, and beans into each dish to resemble scoops of ice cream.
- Heat cheese sauce according to directions on can; drizzle over beef, rice and beans.
- Top "splits" with small dollops of sour cream and tomato.
Side Dish Ingredients
- 2 (10-oz) pkg matchstick carrots
- Ranch dressing
Side Dish Instructions
- Serve carrots with Ranch for dipping.
Kid-Friendly Meal Plan
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