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Kitchen-Sink Soft Tacos

My kids invented this recipe by throwing some taco spice on leftover sloppy joes. I have to admit, they are delicious. Though they're excellent after school, we also love them as a tasty yet timely weekend lunch. -Darlene King, Estevan, Saskatchewan
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    6 servings


  • 1/2 cup uncooked instant rice
  • 1 can (15 ounces) chili with beans
  • 1 teaspoon taco seasoning
  • 12 flour tortillas (6 inches), warmed
  • 1 cup shredded cheddar cheese


  • Cook rice according to package directions. In a microwave-safe bowl, combine chili and taco seasoning. Cover and microwave on high for 2-3 minutes or until heated through.
  • Spoon rice and chili onto tortillas; sprinkle with cheese. Fold sides of tortilla over filling.
Nutrition Facts
2 each: 347 calories, 13g fat (5g saturated fat), 27mg cholesterol, 941mg sodium, 43g carbohydrate (1g sugars, 3g fiber), 15g protein.

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