Taco Rice Belinda

This is a recipe I shared on the old AOL Tightwad boards back in the late 90s or early 2000s. My late friend Barbara Garrett always referred to me as Taco Rice Belinda, thanks to this recipe. :)
This is such a good recipe and so versatile. It’s like adding potatoes to my taco meat to stretch it out, rice will do the same thing. I even like to add corn to this dish. It’s good to eat by itself or to stuff into tortillas. 
Taco Rice Belinda
Ingredients:
3 pounds ground beef 3 onions, diced3 packages taco seasoning mix3 cans diced tomatoes (14.5 ounce)6 cups cooked rice6 cups shredded cheddar cheese3 gallon zip lock bags3 pint zip lock bags
Directions:
Brown meat and drain. Combine meat, onion, taco seasoning packs, cookedrice and tomatoes in large saucepan. Simmer about 5 minutes. 
Freezing and Cooking Directions: 
Cool, label and freeze in gallon bags. Also freeze a pint zip lock with 2 cups of shredded cheese for each meal.
To Serve:
Thaw completely. Serve with corn or flour tortillas, lettuce, tomatoes and cheese.



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