Instructions

• In a large pot, combine 2 cups water, 1 cup salsa, 1 tsp garlic salt, 1/2 tsp ground cumin, and the juice of 1/2 lime. Bring to a boil over high heat.
• Once boiling, stir in 3 cups instant, quick-cooking rice. Immediately remove the pot from the heat, cover with a lid, and let sit 5 minutes (or until the liquid is absorbed).
• Uncover and fluff the rice with a fork. If liquid remains, re-cover and let sit a little longer until absorbed.
• Return the pot to the stove over low heat. Add 1.5 cups warmed taco meat and 1.5 cups shredded taco cheese blend, stirring to combine.
• Cook over low heat, stirring frequently, until the cheese is fully melted and the mixture is heated through.
• Remove from heat and serve.