Southern Soft-Shell Tacos
Yield
5 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
chili, canned
with beans |
* |
| ⅔ | cup |
rice
instant, uncooked |
|
| 2 | cups |
cheddar cheese
shredded |
|
| 1 | x |
lettuce
shredded |
*
|
| 10 | each |
flour tortillas (10-inch)
warmed |
*
|
| 1 | can |
salsa
|
*
|
| 1 | x |
sour cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
chili, canned
with beans |
* |
| 158 | ml |
rice
instant, uncooked |
|
| 473 | ml |
cheddar cheese
shredded |
|
| 1 | x |
lettuce
shredded |
*
|
| 1E+1 | each |
flour tortillas (10-inch)
warmed |
*
|
| 1 | can |
salsa
|
*
|
| 1 | x |
sour cream
|
*
|
Directions
Cook rice according to package directions.
Heat chili according to package directions.
Fill tortillas with equal amounts of rice, chili, salsa, and cheese.
Fold over sides of tortilla.
Serve with sour cream and lettuce.
