TEENY MCMUNN: MY RECIPE BOX

Before I mention this week's recipe, I'd like to talk about last week's recipe that used a raw egg. It is not recommended to eat a raw egg, so please look up the pros and cons and decide if you want to use the recipe. My friend suggested substituting Egg Beaters. As she and I discussed, I have not had a problem eating raw cookie dough or batters with a raw egg, so I would not have thought anything about making the peanut butter pie. She has had experience with salmonella and food poisoning and it sounds like it is not a fun thing to go through.

I made this taco dish for last night's dinner. It is easy and perfect for those days that are too hot to turn on the oven, and you want something quick.

INGREDIENTS:

1 lb. hamburger 1 c. converted rice

1 onion 1 (1 oz) package taco seasoning

1 (14.5 oz) can diced tomatoes 1 c. shredded Mexican Cheese blend

1 c. water 1 c. shredded lettuce

DIRECTIONS:

Heat a large skillet over medium heat, cook and stir beef and onion until bee is browned, about five minutes. Drain. Stir in tomatoes, water, rice, and taco seasoning into beef mixture and bring to a boil. Reduce heat to medium low, cover, and simmer until rice is tender, about 25 minutes. Top with Mexican cheese blend and lettuce before serving.

MY NOTES:

I can see all sorts of variations to this recipe. Some options may be chili peppers and/or corn. I used a packaged combination of quinoa and spouted rice. I had an extra fresh tomato and a few left over olives and added them. I thought this would get thicker, like one would slice and serve, but instead I served it in a bow. Perhaps if you use long grain rice, it may become thicker. We treated it like a taco without the shell and added the cheese, lettuce, and salsa before eating. Sour cream can be added for those who like it. With the rice added, it makes a good sized amount. When I heat up left overs, I will serve it over tortilla chips with same toppings.

ENJOY: If you have a favorite summertime recipe, please share.