I am looking for meals that my family will love that greatly reduce the cost of food for our family. This can be a bit difficult as we have never particularly ate a very expensive diet but at the end of the day with the way prices are climbing, we have to make some changes to make our budget work. One great recipe we have fallen in love with is this Crockpot cheese taco rice.
This recipe cost us under $10 to feed the whole family with plenty for snacking on or using as a lunch later on. I really love it when I can get more than one use from a meal and this is one is going to become an addition or our regular meal rotation.
My kids loved this dish. According to my son, you can not even taste the rice but it does give the dish a really nice texture. My husband who is very much upset that I am looking for ways to cook with less meat than we already do and usually refuses to eat rice willingly finished a large bowl of this dish for dinner tonight.
What you need:
:: 1 Pound Ground Beef
:: 1 small onion
:: 1 can Rotel tomatoes and chilies
:: 3 beef bouillon cubes
:: 3 packs worth of taco seasoning
:: 9 cups water
:: 3 cups rice
:: 1 pound Velveeta cheese
:: Shredded cheese
How to Make This Slow Cooker Taco Rice
Start by dicing and sauteing your onions. In the same pan as your onions are almost caramelized brown your ground beef. This will help give them both the best texture possible in your final dish.
Add your ingredients to your slow cooker and turn it on high for 3-4 hours. If you will be way from home all day long turn it on low before you leave for work to come home to a nice hot meal at the end of the day.
When it is time to serve fire your tortillas in a hot skillet with just a dab of butter.
Top your taco rice with shredded cheese and any taco toppings you would like to serve with your meal for your family to pick and choose from. Here are some great ideas for taco toppings:
Lettuce: Provides a crunchy texture and a fresh, crisp flavor.
Tomatoes: Diced or sliced tomatoes add juiciness and a bright, tangy taste.
Onions: Chopped raw onions or pickled onions can add a sharp, pungent flavor.
Cilantro: Fresh cilantro leaves contribute a bright, citrusy, and herbaceous note.
Avocado or Guacamole: Creamy avocado slices or mashed guacamole offer a rich, buttery texture and flavor.
Salsa: Tomato-based salsas, whether mild or spicy, bring a burst of flavor, try this awesome homemade salsa. Types include pico de gallo, salsa verde, or fruit salsas.
Sour Cream: Adds creaminess and a mild tang to balance out spicy or bold flavors.
Cheese: Shredded cheddar, jack, queso fresco, or crumbled cotija cheese can be sprinkled for a creamy, cheesy element.
Jalapeños: Sliced or pickled jalapeños add heat and a zesty kick.
Black Olives: Sliced or chopped black olives contribute a briny, savory flavor. My husband and son love these so I make sure to keep some in our stockpile.
Lime Wedges: Squeezing fresh lime juice over the taco adds a zesty, citrusy kick.
Radishes: Thinly sliced radishes give a crisp, peppery crunch.
Hot Sauce or Hot Peppers: For those who love spice, add your favorite hot sauce or sliced hot peppers.
Corn or Fruit Salsa: Grilled corn salsa or fruit salsa (like mango salsa or pineapple) can add a sweet, juicy element.
Refried Beans: A spoonful of refried beans adds creaminess, protein, and a rich, earthy flavor.
Cabbage or Slaw: Shredded cabbage or slaw provides a crunchy, slightly sweet, and slightly tangy element.
Cotija Cheese: This crumbly, salty cheese adds a distinctive, savory flavor.
Pickled Jalapeños or Radishes: These add a tangy, spicy kick and a crunchy texture.
Cucumber Slices: Thinly sliced cucumbers provide a cool, refreshing contrast.
Feta Cheese: This tangy, crumbly cheese is a great alternative to traditional Mexican cheeses.
Sliced Bell Peppers: Adds a sweet, crisp texture and a mild, vegetal flavor.
Storing leftover taco rice
This recipe makes a LOT of rice that is sure to last most families for more than a meal. This also dries out really easily so you will want to cover it to keep the moisture in before you store it. Covered this will last in the refrigerator for 3-4 days or the freezer for several months.
I stored my leftovers in breastmilk storage bags that will protect it for months in the freezer so we can enjoy it later on when I do not feel up to cooking or life just takes some weird turns.