INGREDIENTS
▢2 cups cooked white rice
▢1 tablespoon lime juice
▢1 tablespoon chopped cilantro
▢1 teaspoon salt
▢1 pound ground beef
▢3 tablespoons taco seasoning
▢4 10-inch flour tortilla shells
▢1/2 cup sour cream
▢1/2 cup salsa
▢2 cups shredded cheddar cheese.
INSTRUCTIONS
Preheat oven to 350 degrees.
Add the cooked rice, lime juice, cilantro, and salt to a medium mixing bowl and stir well to combine.
Brown the beef in a large skillet over medium heat. When cooked through, drain the fat and stir in the taco seasoning and 2 tablespoons of water to coat. Set aside.
Place one flour tortilla in the bottom of a deep dish pie plate.
Spread tortilla with 2 tablespoons of sour cream.
Top with 1/2 cup of prepared rice and 1/3 of the taco meat.
Spoon 2 tablespoons of salsa over the top.
Sprinkle on 1/2 cup of cheese.
Repeat layers 2 more times, pressing down the tortilla stack each time you add a new tortilla.
Add a final layer of tortilla, sour cream, salsa, and cheese to the top.
Bake for 20 minutes or until hot and melty.
Serve with all of your favorite toppings, such as diced tomatoes, guacamole, hot sauce, etc.
TIPS & NOTES:
We cook our white rice in the Instant Pot. Rinse the rice with water and then place in the Instant Pot. Top with an equal amount of water. (1 cup rice, 1 cup water, etc.) Cook on high pressure for 3 minutes. Let release naturally for 10 minutes and then do a quick release and fluff with a fork.
Nutrition Information:
Calories: 788kcal (39%)| Carbohydrates: 62g (21%)| Protein: 38g (76%)| Fat: 42g (65%)| Saturated Fat: 21g (131%)| Cholesterol: 131mg (44%)| Sodium: 1721mg (75%)| Potassium: 572mg (16%)| Fiber: 2g (8%)| Sugar: 5g (6%)| Vitamin A: 900IU (18%)| Vitamin C: 2mg (2%)| Calcium: 543mg (54%)| Iron: 4.8mg (27%)
