TACO SALAD DIPPERS

Filed under Main Dishes
Ingredients
2 pounds lean ground beef
1 medium onion, chopped
6 cups water
1 cup white rice
1 teaspoon oregano
1 tablespoon sugar
2 teaspoons chili powder
2 teaspoons salt
2 teaspoons ground cumin
2 cloves garlic, finely minced
2 (8 oz.) cans tomato sauce
2 (6 oz.) cans tomato paste
1 (15 oz.) can pinto beans, rinsed and drained
Tortilla chips and your favorite taco toppings (shredded cheese, chopped tomatoes, sour cream, salsa, avocado, etc.)

Directions
In a large pot, brown the ground beef with the onion and garlic and cook until the meat is no longer pink and the onions are translucent. Drain any accumulated grease. Add the water, rice, seasonings, tomato sauce, tomato paste and beans. Bring the mixture to a boil and then reduce the heat and simmer uncovered for 40 minutes, stirring occasionally, watching to make sure it doesn’t stick to the bottom of the pot.  The mixture will seem very watery at first, but after simmering, but will thicken as it simmers.  Serve warm with tortilla chips for dipping and other taco garnishes.

Let's Dish
We love tacos around here, but sometimes they can get a little boring.  This is a fun way to serve them, and it's especially popular with kids.  The Tostito's Scoops tortilla chips are perfect for this dish.  The recipe does make a lot of taco filling, so you might want to cut it in half.  I usually make the full batch, because it freezes well, and their are endless possibilities for the leftovers--our favorite is burritos.

Who Dished It Up First
Adapted from Mel's Kitchen Cafe.