Hot Monterey Rice Salad
A flavorful hot rice salad featuring seasoned ground beef, fresh vegetables, and crunchy corn chips, perfect for a hearty family meal or casual gathering.
Ingredients
Instructions
- Cook ground beef with taco seasoning until browned.
- In a bowl, mix mayonnaise with seasoned salt, lemon juice, and pepper sauce.
- Stir the mayonnaise mixture into the cooked meat.
- Add cooked rice, sliced celery, chopped green pepper, chopped onion, and cut-up tomatoes; mix well.
- Turn the mixture into a 3-quart casserole sprayed with vegetable spray.
- Top with crushed corn chips.
- Bake at 375°F (190°C) for 25 to 30 minutes.
Tips & Substitutions
For a lighter version, consider using ground turkey or chicken instead of beef. You can also substitute Greek yogurt for the mayonnaise for a healthier twist. If you prefer more heat, add jalapeños or a dash of cayenne pepper. To save time, use pre-cooked rice or frozen mixed vegetables, which can be added directly to the dish.
Serving Suggestions
Serve this Hot Monterey Rice Salad as a hearty main course or as a side dish at your next gathering. It pairs beautifully with a fresh green salad or corn on the cob. For a complete meal, consider serving it alongside Crock-Pot Fajitos or with a side of your favorite Mexican recipes for a festive flair.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in a microwave-safe dish and heat until warmed through, stirring occasionally. Alternatively, you can reheat in the oven at 350°F (175°C) until heated thoroughly. Be sure to cover it to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Monterey Rice Salad contains roughly 706 calories, with 10g protein, 70g carbohydrates, and 44g fat. It is an excellent source of vitamin C (46% of the Daily Value), dietary fiber (22% of the Daily Value), and iron (22% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the salad ahead of time by cooking the beef and mixing all the ingredients together, then storing it in the refrigerator. Just add the crushed corn chips right before baking to maintain their crunch.
What can I substitute for the taco seasoning?
If you don't have taco seasoning, you can create your own blend using chili powder, cumin, garlic powder, onion powder, and paprika. Adjust the amounts to suit your taste. This allows you to customize the flavor profile to your preference.
Is there a vegetarian version of this recipe?
Absolutely! Replace the ground beef with black beans or lentils for protein. You can also add more vegetables like bell peppers, zucchini, or corn. This will provide a hearty and satisfying vegetarian option that still captures the essence of the original dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).