We enjoyed these so much that I started cooking them for Thanksgiving one year and now we eat them at least 12 times a year!
| Prep Time: | 5 mins |
| Cook Time: | 50 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound ground beef
- 4 ½ cups water
- 1 (16 ounce) can tomato sauce
- 1 (12 ounce) can tomato paste
- 2 (4 ounce) cans chopped green chilies
- 1 cup instant rice
- 1 tablespoon white sugar
- 2 teaspoons chili powder
- 2 teaspoons minced garlic
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons salt
Instructions
- Cook and stir ground beef in a large skillet over medium-high heat until the beef is crumbly and completely browned, 7 to 10 minutes. Stir water, tomato sauce, tomato paste, green chilies, instant rice, sugar, chili powder, garlic, oregano, cumin, and salt together with the cooked ground beef.
- Reduce heat to low, place a cover on the skillet, and cook mixture at a simmer until the flavors have blended and the beef is very tender, about 40 minutes.
Nutrition Facts
| Calories | 424 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 7 g |
| Protein | 27 g |
| Saturated Fat | 6 g |
| Sodium | 3169 mg |
| Sugars | 20 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I loved it and as far as too much water one reviewer commented , nothing to it , just open the lid and let it stand , the water will evaporate yet still will remain moist and tasty , common sense use
Way too much water. I simmered on high for 20 minutes without lid in order to get some of the liquid to evaporate. Also felt the amount of water diluted the flavor a bit. . Made the meat into burritos and saved the day by adding home made refried beans and cheddar cheese. Topped with lettuce , sour cream and homemade tomato salsa.
Substituted turkey burger for beef burger, cut salt and water in half.
This turned out real well, I used left over chuck roast instead of ground beef, but as a friend says beef is beef. I don’t use instant rice so I used Jasmine rice and instead of cooking it in the skillet I prepared as directed on the package and added to the skillet after I cooked it. I only used 1/2 cup of water and 4 oz of tomato paste.Once I added the cooked rice this dish tightened right up and was a perfect texture. The meat was melt in your mouth tender and the flavor was full and savory. No real heat in the spice so even people that can’t or don’t tolerate hot and spicy can enjoy this dish.