Southern Tacos

1 can kidney beans (drained)
1 can sliced olives (drained)
1 can corn (drained)
1 can chopped tomatoes (un-drained)
1 cup uncooked rice
Tortillas
Sour cream (optional)
Shredded cheese (optional)
Salsa (optional)

Make rice according to directions. While rice cooks, open and drain all the canned ingredients (don’t drain tomatoes). I also usually buy whole olives and just slice them myself. When rice is done mix all ingredients together and warm on stove. You can also add shredded beef or pork, ground beef or turkey, or chopped chicken.

While taco mix is warming up - heat up the tortillas (microwave works fine, but I like to fry them on the stove). When tortillas are warm put down a layer of sour cream, then taco mix, then shredded cheese. Roll up and eat!
Tips:

This is a quick (but tasty) meal to make as long as you get the rice cooked first. It is a vegetarian dish, and I never add the meat, but you could of course if you wanted to. It is a strange type of taco but very yummy. Sometimes when it is warming up it tends to get sticky or dry, so when I drain the olives, beans, and corn I don’t drain them strictly all the way so there is a little extra moisture. Using tomatoes with a Mexican spice or tomatoes with jalapeño peppers can add a different flavor and spice. This is pretty big dish so most of the time I half the recipe. I use half cans of everything and then use the other half of the canned ingredients to make a taco soup later on in the week.