If you’re looking for a quick and flavourful meal that combines the best of Japanese and Mexican cuisines, this Japanese Taco Rice is the perfect dish. It features savoury ground beef, seasoned with a blend of spices, served over warm, fluffy rice, and topped with crisp lettuce, fresh tomato, and a perfectly poached egg. Finished with melted cheese and a hint of spice from jalapeno chilli, this dish is a fun and delicious fusion meal that’s sure to become a favourite.
WATCH THIS RECIPE
Japanese Taco Rice
PREP TIME
10 minutes
COOK TIME
10 minutes
SERVES
2
Ingredients
2 cups cooked rice
2 tbsp vegetable oil
½ red onion, finely diced
1 cup diced capsicum (any colour or a mix)
500g ground beef
1 cup shredded iceberg lettuce
1 tomato, diced
1 poached egg, to serve
2 tbsp sour cream
½ cup coarsely grated mozzarella cheese
½ cup coarsely grated red Leicester cheese (or your cheese of choice, e.g., cheddar or gruyère)
¼ cup roughly chopped coriander
1 jalapeno chilli, finely sliced
Spice mix:
3 tsp Cajun seasoning
1 tsp ground cumin
2 tsp smoked paprika
1 tsp dried oregano
3 dried bay leaves
2 tsp onion powder
½ tsp ground black pepper
1 tsp sea salt
Steps
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To make the spice mix, add all ingredients into a small bowl and mix until well combined.
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Heat the vegetable oil in a heavy-based non-stick saute pan over medium-high heat. Once the oil is hot, add the finely diced red onion and diced capsicum. Stir-fry for about a minute until the vegetables begin to soften. Then, add the ground beef to the pan. Use a spatula to break up the beef as it cooks, ensuring it browns evenly. This should take about 5 minutes.
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Once the beef is browned, add your spice mix. Stir-fry the mixture for another 3-4 minutes, allowing the spices to fully infuse into the beef.
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To assemble the dish, place the warm cooked rice into a large bowl (you can warm the rice in the microwave if it was prepared in advance). Spoon the warm beef mixture over the rice. Top with shredded iceberg lettuce, diced tomato, and a poached egg. Add a dollop of sour cream, and sprinkle over the grated mozzarella and red Leicester cheese. Finally, garnish with the chopped coriander and finely sliced jalapeno chilli.
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When ready to eat, mix everything together at the table, letting the runny poached egg and melted cheese blend with the warm beef and rice. Serve immediately and enjoy this fusion of Japanese and Mexican flavours.
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Notes:
– Cajun seasoning typically contains a blend of paprika, garlic powder, onion powder, black and white pepper, cayenne pepper, oregano, thyme, and salt, with some variations including red pepper flakes, celery salt, or sugar for added complexity. You can typically buy it in the spice section of most supermarkets.
– For a spicier version, add more jalapeno chilli or a dash of hot sauce. This dish is versatile and can be customised with your favourite toppings, such as avocado or salsa.
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