Lunch Tacos Recipe
Two crispy corn or soft flour tortillas filled with your choice of ground beef, shredded chicken, refried beans or potatoes with lettuce and shredded cheese. Served with rice and beans.
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Ingredients
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Taco filling (choose one protein)
Taco seasoning & aromatics
Tortillas & toppings
Rice and beans (side)
To crisp tortillas (if making crispy tacos)
Method
Prepare rice and beans (side)
- 1
Cook rice
Rinse 1/2 cup rice under cold water until water runs clear. In a small saucepan bring 1 cup water, 1 tsp olive oil (or butter) and 1/4 tsp salt to a boil. Add rice, stir once, reduce heat to low, cover and simmer 15 minutes until water is absorbed. Remove from heat and let rest covered 5 minutes; fluff with a fork.
- 2
Prepare chosen taco filling
- 3
- 4
Ground beef filling
Increase heat to medium-high. Add 1 lb ground beef to the skillet with the softened onion and garlic. Break beef up with a spoon and cook until browned, about 6–8 minutes. Drain excess fat if desired. Stir in 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp dried oregano, 1 tbsp tomato paste (optional), 1/4 cup water, 1 tsp kosher salt and 1/2 tsp black pepper. Reduce heat to medium-low and simmer 3–5 minutes until flavors meld and sauce thickens slightly. Keep warm.
- 5
Shredded chicken filling
If using 1 cup cooked shredded chicken, add it to the skillet with the sautéed onion and garlic. Stir in 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1 tbsp tomato paste (optional), 1/4 cup water, 1 tsp kosher salt and 1/2 tsp black pepper. Heat gently over medium-low for 3–4 minutes until warmed through and saucy; shred further with forks if needed.
- 6
Refried beans filling
To the skillet with sautéed onion and garlic, add 1 cup refried beans and 2 tbsp water. Stir to combine, season with 1/2 tsp chili powder, 1/4 tsp cumin, 1/2 tsp kosher salt and 1/4 tsp black pepper. Warm over medium-low 3–5 minutes, stirring often. If too thick, add a tablespoon of water at a time until spreadable.
- 7
Potato filling
Heat 1 tbsp vegetable oil in a skillet over medium-high. Add the diced 2 cups potatoes in a single layer (work in batches if needed). Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Cook, stirring occasionally, 10–12 minutes until potatoes are golden and tender. Reduce heat to medium, add the sautéed onion and garlic, and stir in 1 tsp chili powder and 1/4 tsp cumin. Cook 1–2 minutes to combine flavors. For a slightly saucier filling, add 1 tbsp water and a pinch of tomato paste.
Tortillas and assembly
- 8
Crisp tortillas (optional)
For crispy corn shells: In a shallow skillet, heat 1/2 cup vegetable oil over medium-high until shimmering (about 350°F / 175°C if using a thermometer). Using tongs, fold a corn tortilla in half and fry 30–45 seconds per side until golden and crisp; drain on paper towels. Repeat with remaining tortillas. For soft flour tortillas: warm in a dry skillet 20–30 seconds per side or wrap in foil and heat in a 300°F oven 8–10 minutes until warm and pliable.
- 9
Assemble tacos
Divide your chosen filling among 4 tortillas (about 1/4 of the filling per two tacos depending on portioning). Top each with shredded lettuce (about 1/4 cup total distributed), and 3 tbsp shredded cheese per two tacos (approx. 0.75 cup total). Add a dollop of sour cream and 1–2 tbsp salsa or pico de gallo if desired. Squeeze lime wedges over tacos to taste.
- 10
Plate with sides
Serve two assembled tacos per person with a portion of the cooked rice (about 1/4 cup cooked rice per serving based on recipe amounts) and 1/4 cup warmed beans alongside. Garnish with extra lime wedges and salsa.