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This is my standard Taco Tuesday menu. You can use the taco meat and serve it with hard corn shells, or soft whole wheat tortillas. The refried beans and Mexican rice taste restaurant quality.
Tacos (slightly adapted from Mel’s Kitchen Cafe)
1 lb. lean ground beef
1/2 cup onion, chopped
1 teaspoon garlic powder
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon salt
1/4 teaspoon black pepper
8 ounce can tomato sauce
10 hard corn whole grain taco shells or soft whole wheat tortillas
toppings of your choice (taco sauce, shredded cheese, lettuce, tomato, sour cream)
Preheat oven to 325 degrees if using hard corn taco shells.
When the meat is cooked through, add garlic powder, chili powder, cumin, coriander, salt, and pepper. Cook for about 30 seconds until the mixture smells fragrant.
Add the tomato sauce. Simmer the mixture for about 5-10 minutes, stirring occasionally.
Season to taste with additional salt and pepper, if needed.
Heat hard corn shells in the oven for 5 minutes (at 325 degrees) or microwave whole wheat tortillas until warm.
Fill with taco meat and top with taco sauce, shredded cheese, lettuce, tomatoes and sour cream or whatever your personal preferences are.
Cheater Restaurant Style Refried Beans (Favorite Family Recipes)
1 can refried beans or 2 cups of slow cooker refried beans
1/3 cup sour cream
1 tablespoon Valentina hot sauce
3/4 cup grated Monterey Jack cheese (can use Pepper Jack)
Into a saucepan, combine the refried beans, sour cream, and hot sauce. Stir over medium heat.
When the beans are heated through (don’t boil) remove from heat and pour into a glass pie pan or 9×9 dish.
Top with shredded cheese and heat in the oven at 350 degrees for 10-15 minutes until cheese is melted.
Mexican Rice (adapted from Tastes Better From Scratch)
1 1/2 cups long grain brown rice (I used Uncle Ben’s brown converted rice)
1/4 cup oil
1 teaspoon minced garlic
1/4 cup tomato sauce
1/4 teaspoon salt
2 1/2 cups chicken stock
In a large saucepan over medium heat, add oil. Add the rice and stir to combine.
Cook over medium heat, stirring frequently until rice is golden brown all over.
Add garlic. Stir for 1 minute. Then add the tomato sauce, salt, and chicken stock.
Bring to a boil, then cover, reduce heat to low and simmer for about 30 minutes or until the water is completely absorbed.
Remove from heat and allow to rice to rest for 5 minutes before serving.
My dinnerware is Fiesta by Homer Laughlin, proudly made in America!