Tex-Mex "Fried" Rice
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
- Cook rice according to package directions; spread on a baking sheet to cool.
- 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.
- 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.
- Divide chips among 6 plates; spoon beef mixture over chips, and top with tomatoes.
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