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Taco Rice with Salsa & Corn Chips

Serves 4
  • Steps
  • Ingredients

Steps

  • Heat olive oil in a large heavy based saucepan until it shimmers.
  • Brown lamb and beef mince, constantly scraping the bottom and mashing the mince to break it up. Cook for about 10 minutes.
  • Once browned, add onion and garlic with a pinch of salt and pepper. Sweat out excess moisture for 5-8 minutes.
  • Once it starts to ‘catch’ again, deglaze with sake.
  • Cook for a further 3-5 minutes to cook out the sake. Add tomato passata, brown sugar and miso paste. Add a splash of water or stock to stop it from sticking and burning.
  • Simmer for at least 45 minutes over a low-medium heat. Add more liquid to prevent it sticking and burning if required.
  • Meanwhile, prepare rice. Wash the rice 9 times, rince it 3 times, clawing it with your fingers to remove the starch. Rinse another 3 times and then leave to drain for 20 minutes.
  • Cook the rice in a rice cooker with a 1:1 ratio of water. Once cooked, leave to rest for 5 minutes. Fluff the rice with a fork and rest again for a further 15 minutes and keep warm until ready to serve.
  • Once meat is cooked and sauce is reduced, season with the Worcestershire sauce, soy sauce and taco seasoning. Stir well.
  • If still wet, simmer to desired consistency.
  • Serve rice in bottom of bowl. Top with grated cheese, shredded lettuce, mince, salsa, more cheese and finish with hot sauce, if using.
  • Add some broken up corn chips at the end to add some crunch.
  • This recipe allows for leftover mince which keeps well in the freezer and is very versatile. It can be used on pasta, for nachos, or jaffles.

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