Mexican Dip Dinner

• 2 pounds Ground Beef
• 1 whole Medium Onion, Chopped
• 4 cloves Garlic, Pressed
• 6 cups Liquid (use Drained Tomato Juice Then Water Or Chicken Broth)
• 1 cup Uncooked Brown Rice
• 2 teaspoons Chili Powder
• 2 teaspoons Salt
• 15 ounces, fluid Tomato Sauce
• 15 ounces, weight Diced Tomatoes, Drained (Save The Juice To Use As Liquid For Cooking Rice!)
• 2 cans (6 Oz. Size) Tomato Paste
• 15 ounces, weight Can Of Pinto Beans, Rinsed And Drained
• Tortilla Chips, For Dipping
• Your Favorite Taco Garnishes, To Serve

1. In a large pot, brown the beef with onion and garlic.
2. Cook until the meat is no longer pink and the onions are translucent.
3. Drain grease.
4. Add water (or your choice of liquid), rice, seasonings (see note below), tomato sauce, tomatoes, tomato paste and beans.
5. Bring the mixture to a boil, then reduce heat and simmer uncovered for 60-70 minutes (less if using white rice).
6. Stir occasionally to prevent rice from sticking to the bottom of the pot.
7. The mixture will seem very watery at first, but after simmering, it will thicken to perfection as the rice absorbs the liquid and all the ingredients meld together.
8. Serve warm with tortillas chips for dipping and other taco garnishes of your choice, as well as Gringo Queso Dip.
9. Yum!
10. This dish freezes well.
11. Note: Another option would be to skip the seasonings and do a taco seasoning packet instead.
12. Adds great flavor!

ground beef, onion, garlic, liquid, brown rice, chili powder, salt, tomato sauce, tomatoes, tomato paste, pinto beans, tortilla chips, favorite taco

Taken from tastykitchen.com/recipes/main-courses/mexican-dip-dinner/ (may not work)