Taco Rice (Okinawan Beef Taco Rice with Cheese and Lettuce)
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Ingredients
- 500 g beef mince
- 1 onion, finely chopped
- 1 taco seasoning
- 150 g iceberg lettuce, shredded
- 150 g cherry tomatoes, halved
- 100 g grated cheddar
- 4 tbsp tomato salsa
- 1 tbsp vegetable oil
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 725 kcal
- Protein
- 36.8 g
- Carbohydrate
- 67.6 g
- of which sugars
- 5.1 g
- Fat
- 33.2 g
- of which saturates
- 14.2 g
- Fibre
- 3.6 g
- Salt
- 1.80 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Heat the vegetable oil in a frying pan over a medium-high heat and cook the onion for 4 minutes until softened.
- 3
Add the beef mince and cook for 6-8 minutes, breaking up any lumps, until no pink remains.
- 4
Stir in the taco seasoning with the amount of water the packet suggests and simmer for 3-4 minutes until thickened.
- 5
Divide the rice between four bowls and top with the beef, shredded lettuce, cherry tomatoes and grated cheddar.
- 6
Spoon over the tomato salsa to serve.
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