Have you ever suddenly remembered an old recipe -- a favorite -- that somehow, mysteriously disappeared from your life. You forgot to make it for a few months, and then it never returned.
Well, this weekend, I remembered: TACO RICE. This was a huge family favorite a few years ago. The recipe is originally from a Massachusetts friend, Janet. She made it for our family often. So, here goes:
1 lb. ground beef, browned and drained (I just sopped up the leftover oil with a paper towel.)
taco seasoning to taste -- and if you want to start making your own taco seasoning for Mexican cooking, you can! Here's what you need:
Lawry's Seasoning salt, original variety
Mexican oregano (not the same as regular. Find this and the ground cumin, inexpensively, in the Mexican
section of the grocery store.)
For a pound of beef, I probably use about 2 teaspoons of Lawry's, at least a teaspoon of garlic powder, maybe a tablespoon of the oregano, and 2-3 good pinches of cumin. The cumin needs the salt, in order to give flavor.
Add about 1/2 cup of hot water to the beef & spices, and simmer.
Then add a small jar of mild salsa. I used 3/4 cup. I also threw in some leftover chopped tomatoes & Rotel.
Add 8 oz. of frozen corn (1/2 bag)
(I also put in some chopped green onions.)
Cover this all, and let it warm on the stove.
Add rice. I used about 1 1/2 cups uncooked rice, which I cooked FIRST, before adding it to the dish.
Mix the cooked rice into the beef mixture, and it's ready to serve!