Quick Tacos and Hot Mexican Rice

Wednesday, 03 Sep 2008



¼ medium onion, chopped
1 tablespoon olive oil
½ pound ground beef
¼ cup salsa such as Sadie’s
Seasoned salt such as Lawry’s
Freshly ground pepper
6 pre-made white corn taco shells
packaged shredded Mexican cheese

Preheat oven to 375 degrees. Sautee onions in large pan over medium heat until tender and translucent. Add ground beef. Season with seasoned salt such as Lawry’s and freshly ground pepper. Before beef is completely browned, add salsa. Finish browning the beef thoroughly.

Place taco shells upright in an 8”x8” dish or pan. Spoon beef into taco shells. Sprinkle cheese on top of meat in shells. Place dish in oven on top rack until cheese is melted (approximately 5 minutes).

Note:  I use pre-made taco shells in this recipe because it saves a lot of time and because they contain less fat than freshly-fried shells.  But it is hard to beat the real thing as far as taste.


Hot Mexican Rice

1 cup uncooked white long-grain rice
1 tablespoon olive oil
¼ cup finely chopped onion
3 slices jalapeño, minced
¼ cup cilantro, chopped
1 clove garlic, minced
1 teaspoon cumin
½ teaspoon salt
freshly ground pepper
1 can Rotel green chile and tomatoes
1 cup chicken broth

Sautee onions until tender and translucent and set aside. In a large saucepan, toast rice in olive oil over medium-high heat for 2-3 minutes, stirring frequently. Drain can of green chile and tomatoes, reserving liquid in a separate container. Add green chile and tomatoes to rice. Add jalapeños, garlic, onions, cumin, cilantro, salt and pepper. Measure reserved liquid from green chile and tomatoes and add water until it measures one cup. Add to saucepan. Add one cup chicken broth. Stir and bring mixture to a boil. Reduce heat until mixture is at a simmer. Cover and cook for 15 minutes, stirring occasionally. Remove from heat and let rice stand covered for 5 more minutes.

Serve tacos and rice with diced tomatoes, shredded lettuce, extra salsa and guacamole on the side. Garnish with cilantro sprigs.

Tip: This is great served with cold, sweet fruit on the side to counteract the hot salsa! I usually like to serve red grapes or pineapple chunks on the side.

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