Okinawan Taco Rice with Beef

Taco Rice is believed to have originated in Okinawa in the 1980s, often credited to a restaurant near Kadena Air Base that adapted taco fillings into a rice bowl for U.S. servicemen craving familiar flavors without needing a tortilla. The dish has since become an Okinawan comfort food in its own right: taco-seasoned beef spooned over hot rice, finished with melted cheese, shredded lettuce, and diced tomato. This version uses Pre's 85% lean ground beef for a quick, weeknight-friendly take on the classic.

Total Time: 25 minutes

Servings: 4

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Taco Rice Ingredients

Focaccia Dough

• 1 16-ounce package Pre 85% Lean Ground Beef

• 1 teaspoon neutral cooking oil

• 2 cloves of garlic, minced

• 2 tablespoons low sodium soy sauce

• 2 tablespoons ketchup

• 1 tablespoon chili powder

• 1 tablespoon taco sauce

• ½ teaspoon ground cumin

• ½ teaspoon kosher salt

• ¼ teaspoon ground black pepper

Base & Toppings:

• 4 cups white rice, cooked

• 2 cups iceberg lettuce, shredded

• 2 medium tomatoes, diced

• 1 cup cheddar cheese, shredded

• Taco sauce, extra, for serving

Instructions:

1. Heat skillet over medium heat.

2. Add oil and garlic, and cook until fragrant, about 30 seconds.

3. Add beef and cook, breaking up with wooden spoon, until cooked through and beginning to brown, 5 to 7 minutes.

4. Stir in soy sauce, ketchup, chili powder, taco sauce, cumin, salt, and pepper.

5. Simmer 3 to 4 minutes, then remove from heat.

6. Divide hot, cooked rice into 4 large bowls.

7. Spoon seasoned beef, hot from pan, evenly over rice for each Taco Rice bowl.

8. Top with heavy layer of shredded cheese so it begins to melt slightly from heat.

9. Top with shredded lettuce, diced tomatoes, and extra taco sauce.

10. Serve immediately.