I must say, it is a contender for my favorite Mexican rice. It tastes just like a lot of Mexican rice I've had at restaurants, and the little veggies make it really authentic. A fantastic side for any Mexican dinner, and easy too.
This is how we Mexicans from California make our rice. We call it Spanish rice, not mexican rice! I didn't hear the term "mexican rice" until I moved to the midwest. This is how all of my family make the rice, aunts and grandmother alike. We don't put in peas or carrots like I have seen from other recipes. I was told by my sons girlfriend that I make it just like the restaurants. I hope that was a compliment!!
Taco Bake, 1 # ground beef, 1 pkt taco seasoning, 3 large flour tortillas (8-in), 1/2 cup Salsa, 2 cups shredded Mexican chs. Prepare meat following directions on seasoning packet. Stir in salsa. Preheat oven to 350F degrees. Spray pan. Layer taco filling then cheese. Continue layers. Bake 15-20 minutes. Allow to cool for a couple of minutes. by melissagarsia