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For those Tuesdays when you are craving Tacos. This meal comes together in a flash and hey...now you know how to make taco seasoning from scratch too. You are welcome!
1 packet Spanish RightRice
¼ c. olive oil
1 lb. ground beef
½ onion, diced
1 Tbsp. tomato paste
¼ c. water
12 hard taco shells
Homemade taco seasoning
(mix together in a small bowl)
1 Tbsp. chili powder
1 Tbsp. cumin
1 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
¼ tsp. oregano
Toppings
1 c. shredded lettuce
1 c. diced tomatoes
1 c. shredded cheddar cheese
Optional sides
Sour cream
Guacamole
Salsa
Cook Spanish RightRice according to package directions. Fluff after cooking and set aside in a bowl.
While the rice is cooking make the ground beef filling. In a large skillet heat up the olive oil to medium heat. Add in the onions and stir until translucent. About 5 minutes. Next add in the ground beef breaking it up with a wooden spoon.
Cook for about 7 - 10 minutes until the beef is browned. Now add in the tomato paste, taco seasoning and water. Cook for a further 5 minutes coating the beef in sauce. Bring up to a slight simmer to evaporate some of the water about a minute or two. The beef should not be dry, but not too wet. Transfer to a bowl.
Just before serving toast the taco shells in the oven at 350°F for 5 minutes until crispy.
To serve the tacos, start with the Spanish RightRice on the bottom and layer with the beef. Followed by some lettuce, tomatoes and cheese.
Serve the optional sides on the table.