Level up taco night with this delicious Mexican-Japanese fusion with choice taco fillings piled over a bed of white rice. Taco Rice is ready in 30 minutes and makes a satisfying one-bowl lunch or dinner meal.
What is Takoraisu
(taco)Takoraisu (rice) is a Mexican-Japanese fusion dish consisting of seasoned ground beef, shredded lettuce, and chopped tomatoes served over a bed of white rice instead of the more traditional soft or crispy tortilla shells.
The generous heap of taco fillings is then topped with salsa, sour cream, and "pizza cheese" (mozzarella) for a satisfying lunch or late-night comfort food.
Originated in the Okinawa prefecture and traditionally catered to the U.S. military personnel stationed in the area, it has since become Okinawa's epitome of fast food, and for good reason.
With boldly-flavored meat, fluffy rice, and all the trimmings, this is a one-bowl meal that's both hearty and delicious. Plus, it's easy to make in 30 minutes or less and budget-friendly, too!
Ingredient notes
- Ground beef- substitute ground turkey or chicken if you want a lower-fat alternative
- Rice- although you can use steamed long-grain rice like Jasmine, I highly recommend short-grain for the best taco rice experience.
- Seasonings- the taco meat is flavored with spices such as cumin and chili powder, along with tomato sauce and ketchup
- Garnishes- toppings usually include shredded lettuce, tomatoes, salsa, sour cream, and "pizza cheese," which is similar to mozzarella
Quick tip
Feel free to add other taco fixings such as pinto beans, guacamole, and cilantro. Although these are not traditional in takoraisu, they do kick the yummy up a notch!
How to serve and store
- To serve, arrange steamed rice on a serving plate and spoon the seasoned beef over the rice. Top with shredded lettuce, chopped tomatoes, and shredded cheese, plus a dollop of sour cream and salsa. Enjoy this delicious mash-up for lunch or dinner.
- To make ahead, prepare the taco meat and all the fixings. Store in separate containers and refrigerate for up to 3 days.
- Assemble just before serving to keep things fresh and crisp.
Ingredients
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 pound ground beef
- 3 tablespoons soy sauce
- 2 tablespoons tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon cumin
- salt and pepper to taste
- 2 cups steamed short-grain rice
- ½ iceberg lettuce, shredded
- 2 Roma tomatoes, seeded and diced
- ½ cup mozzarella cheese, shredded
- ¼ cup salsa
- 4 tablespoons sour cream
Instructions
- In a pan over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add ground beef and cook, breaking with the back of a spoon, until lightly browned.
- Add chili powder and cumin. Stir to combine.
- Add soy sauce and tomato sauce.
- Continue to cook until meat is cooked through and liquid is mostly absorbed. Season with salt and pepper to taste.
- Divide rice onto serving plates. Top each plate of rice with meat, lettuce, tomatoes, salsa, sour cream, and mozzarella cheese. Serve immediately.
Notes
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
irene dela cruz says
gustong gusto ko po mga recipes nyo...madaling ihanda....ang problema ko lang po baka puwede nyo po akung matulongan kung paano po mag partner ng mga ulam na inihahanda...yaan po yong lagi kung problema pag magluluto po ako para sa mga boss ko...kilangan po kasi lagi may gulay at karne ...at pag naman po isda at gulay..kilangan pa rin po na may kasamang karne...para daw po balance yong pagkain nila..
salamat po irene
vince says
pwede ba gawin pang alternative ingredients yung TACO SEASONING?
Lalaine says
Yes, you can use taco seasoning although it would have a different flavor profile.
SSG Fon says
the dish should be Tacko, Rice and cheese and was made famous in Kin Cho ( Camp Hanson) Okinawa by a place called Mickie's just outside the main gate. it consisted of a flat take out container 1/2 filled with rice and then topped off with a pork/beef taco mixture and smothered in yellow american slices and shredded cheddar cheese. you topped it off with a healthy dose of Japanese catsup .
This was a goto dish for Young Marines who had not learned to use chopsticks yet since it was eaten with a plastic spoon. almost as good refrigerated as it was warm from the long walk back to the barracks it was the perfect end to a night of drinking and a morning hangover.
I have served it in my house since 1989 and my daughter who just finished up a stint with the US Navy as a Corpsman at Camp Hanson says not only is Mickie's still there and feeding Marines but mine is as good as theirs.
This version has a bit more refinement and ladylike additions but trust me, you won't walk away from the table hungry with this one...
Lalaine Manalo says
Sgt Fon! Thank you for your kind review. It is indeed a delicious Japanese-Mexican fusion!
Raymund says
Sarap neto pang tanghalian! Nice recipe
Lalaine says
Hi Raymund
Yes, super sarap! Hope you give it a try 🙂