Taco Rice Salad…Ole’

This weeks ‘Food Friday‘ Recipes come from two good friends of mine. Firstly, the Taco Rice Salad was shared by Nadia. She and I worked together in the Primary Organisation quite a few years ago. I loved working beside her and I learnt a lot from her. We have managed to keep in contact over the years.

Nadia is a pretty good cook, and I have used a number of recipes that she has shared in the past. This is just one of those many great recipes.

The Guacamole recipe is compliments of Alisa. Alisa, who hales from Utah, is currently living here in New Zealand with her husband and three small children. She was raised in LA, and managed to learn a lot about traditional mexican food (LA style). 

Alisa is a blogger like me, so if you are interested then you should have a look at Rusted Sun. It is here that she documents some of their experiences in New Zealand.

Both these recipes were tried and tested by our family this week and it was a bitter battle for the leftovers. These recipes definitely fit into the framework of quick, simple, inexpensive and, of course, delicious.


Taco Rice Salad
Serves 2-4 


1 taco mix sachet
1 pkt corn chips
1 cup rice
4-5 lettuce leaves  (more if you want)
3-4 tomatoes chopped (more if you want)
1-2 cups cheese
Sour cream
Guacamole – (see recipe below)
1 jar salsa – can be homemade, or bought
500g (1 lb) mince beef (ground beef)


Place rice into 2-3 inches of boiling water. Stir with a fork for 30 seconds, to stop the rice sticking together. Bring back to the boil. Take pot off the heat, put the lid on and let it sit for about 15 minutes (the rice will absorb the hot water and cook through in this time).

Prepare guacomole (see recipe below), and place in the fridge.

Place ground beef into a small fry pan and cook till brown. Add taco seasoning and ¼ cup water. Stir until it thickens and boils. Remove from heat.

Chop up lettuce and tomato. Grate cheese.

Layer Order:

Place rice on the bottom, taco meat mix, cheese, lettuce, tomato, sour cream, guacamole, salsa, and top with corn chips.



1 avocado – peeled, pitted, and mashed
Juice of 1 lime
1/3 teaspoon salt
1/4 cup diced onion – red onion is nicest
1 tablespoon chopped fresh cilantro (coriander)
1 roma (plum) tomato , diced
1/2 teaspoon minced garlic
1 pinch cayenne pepper (optional)


In medium bowl, mash together the avocado, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in pepper. Refrigerate till ready to use.

Printable Recipes:

PDF File
with colour image – Taco Rice Salad


PDF File
without colour image – Taco Rice Salad 2


**Do you have any recipes that are similar, or that would be good to add to our ‘Food Friday’ list? Please let me know by commenting below, or send me an email at macytraine1@hotmail.com