Tex-Mex "Fried" Rice

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Ingredients

  • 1½ cups long-grain white rice
  • 1 lb ground beef
  • 1 cup chopped onion
  • 1 zucchini, chopped
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 3 Tbsp olive oil
  • 1 (10-oz) pkg angel hair coleslaw
  • ¼ cup chopped fresh cilantro
  • 1 (11-oz) pkg tortilla chips, lightly crushed
  • 2 Roma tomatoes, diced

Instructions

  1. Cook rice according to package directions; spread on a baking sheet to cool.
  2. Meanwhile, cook beef and onion in a large, deep skillet over medium heat 5 minutes. Add zucchini, and cook until beef is browned and crumbly. Drain and return to skillet. Stir in cumin and chili powder. Remove from skillet.
  3. Cook rice in hot oil in skillet over medium-high heat without stirring, pressing rice down with a spatula until lightly browned. Return beef mixture to skillet with coleslaw and cilantro.
  4. Divide chips among 6 plates; spoon beef mixture over chips, and top with tomatoes.

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