Taco Style Lentils and Rice mixed with Taco Beef is *not* the most appetizing to look at, especially in this picture, but this has become a staple in our house – an easy, filling, and nutritious meal for Greg and J.
On Taco days, I make up a batch of Taco Style Lentils and Rice and a separate batch of Taco meat. Then mix the two together. I serve it with Tortillas, cheese, spinach, salsa, etc. and let my meat eaters, Greg and J, make it up as they wish.
The ingredients are inexpensive, it’s easy to make, and J especially really likes it for breakfast. Yep breakfast.
I bag up leftovers into individual size portions and freeze them for Greg’s lunch and J’s snacks. J just takes one out of the freezer, pops it on a tortilla, heats it up and covers in cheese. He’s happy. I’m happy. And it’s easy!
Here’s the recipe:
Taco-Style Lentils & Rice
3/4 cup lentils
3/4 cup brown rice
2 tsp chili powder
1 tsp onion powder
1/2 tsp cumin
1/2 tsp garlic powder
4 cups beef broth or 4 cups water & 4 beef bouillon cubes
Mix all the ingredients in a medium sauce pan. Bring to a boil. Cover, and simmer on low heat for 45-50 minutes.
Time-Saving Tip: When measuring this out, also measure out a couple batches into baggies. Write on the bags “Add 4 Cups Beef Broth and Cook for 45-50 minutes” to remind you the steps. Then next time everything is all premeasured for you and all you have to do is dump the bag in the pot, add the broth, and cook!
Note: I adapted this recipe from a similar one on the HillBilly Housewife site – one of my favorite sites for inexpensive meal ideas!