Taco Salad Dippers


Every household has it’s fussy eater.  I have two!  The Vegemite Kid, which, when you have six kids is a given, but my husband ranks right up there with the best of the best when it comes to fussy eaters.  He will only eat Chicken Breasts (I have to say I am with him on that one), he doesn’t eat fresh tomatoes (unless somebody else serves them up to him, and then he raves about the dish), he hates pumpkin without exception, he likes his rice on the side…..and the list goes on.  So, if he gives one of my new dishes his blessing then you know it is bound to re-appear in my meal plan.  And fortunately he loves Taco Salad Dippers because the kids have been begging me to make it this week.  In fact, he says he prefers it to actual Tacos.  I can’t believe I kept putting off making it because I thought he would turn his nose up at the “Dip It” nature of the dish.  Not to worry, it has now secured it’s place on our Keepers List.

Taco Salad Dippers

Ingredients:

1kg Lean Mince

1 Onion, diced

6 Cups of Water

1 Cup Rice

1 tsp Oregano

1 Tbl Sugar

1/2 – 1 tsp Chilli Powder (depending on if the kids are eating it)

2 tsp Salt

2 tsp Cumin

2 Cloves Garlic, finely minced

1 410g Can Tomato Puree

4 Tbl Tomato Paste

1 Can Kidney Beans, drained and rinsed thoroughly (or your favourite beans, tonight I am using a five bean mix)

Directions:

In a large pan/pot, brown your mince with the onion and garlic until the mince has completely browned and the onions are translucent.

Add water and remaining ingredients and bring to a boil, then reduce the heat and simmer for 40 minutes with the lid off, stirring occasionally to make sure the rice isn’t sticking to the bottom of the pan.

Don’t worry if the mixture appears watery, it will reduce as it simmers and thicken to make a nice sauce.

Serve with corn chips and your favourite salad toppings.

Now, kick back with the family and enjoy a Friday Night Movie.

Adapted from a recipe found at http://www.melskitchencafe.com/

Note:  I freeze left-overs in single serves for quick and easy emergency meals-for-one.

 

 


About Rebekah

Hi, I'm Rebekah, a happily married mum of six who also happens to be a cooking and baking addict and new accidental blogger. I live in Rural Sout-East Queensland, about an hour and a half from Brisbane . I have a 16 year old son who is itching to learn to drive, a 9 year old daughter with Type 1 Diabetes who loves to play her violin and dance her way from one end of the house to the other, 7 year old twins, a son who loves cars, trucks and bike riding with his dad and his twin sister who loves to paint and draw her life and hang it on mummy's fridge. Then there is Little Miss 5, the happiest child I have ever met, very independent, and she dances and sings everywhere she goes, followed closely by her almost 3 year old sister who thinks she is the boss of everything and is a mixture of all of her siblings put together. To say life can be exhausting is an understatement, but we wouldn't have it any other way. Plate4Eight came about through my need to get organized in the kitchen. I no longer have time to go searching through cookbooks and folders for "that recipe we liked last week", and the more organized I am, the more time I have to spend with my family and experiment in the kitchen, which is my form of relaxation. So, if you're looking for something to have for dinner tonight, or just want to try something new, have a look around. I hope you find something you like.