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Restaurants›El Chaparro Mexican Bar & Grill - Spring›3 Crispy Or Soft Tacos Recipe

3 Crispy Or Soft Tacos Recipe

Name: El Chaparro Mexican Bar & Grill - Springs 3 Crispy Or Soft Tacos Recipe
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 1 lb ground beef (80/20) or cooked shredded chicken; 0.5 cup yellow onion, finely chopped; 1 tsp garlic, minced; 1 tbs vegetable oil; 2 tbs taco seasoning (store-bought) or homemade; 2 tbs tomato paste or water (to loosen if using seasoning mix); 0.5 tsp salt; 0.25 tsp black pepper; 1 tsp lime juice (optional); 6 count small corn or flour tortillas (for soft tacos) or small crispy taco shells; 1 cup shredded iceberg or romaine lettuce; 0.75 cup diced tomatoes; 0.75 cup shredded cheddar cheese (or Mexican blend); 0.25 cup sour cream (optional); 0.25 cup salsa (mild or medium); 1 cup long-grain white rice, rinsed; 2 cup chicken or vegetable broth (or water); 1 tsp olive oil or butter; 0.5 tsp salt; 0.25 tsp ground cumin (optional); 1 cup canned refried beans; 0.25 cup water or chicken broth; 0.25 tsp onion powder (optional); 0.25 tsp salt; 2 tbs fresh cilantro, chopped (optional); 3 count lime wedges

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time40m

Serves3

Ground beef or shredded chicken with lettuce, tomatoes & cheese. Served with rice & refried beans.

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Ingredients

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Proteins & taco filling

1 lb ground beef (80/20) or cooked shredded chicken

1/2 cup yellow onion, finely chopped

1 tsp Garlic, minced

1 tbs Tuscany sunflower oil

2 tbs taco seasoning (store-bought) or homemade

2 tbs tomato paste or water (to loosen if using seasoning mix)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tsp lime juice (optional)

Taco assembly & toppings

6 count small corn or flour tortillas (for soft tacos) or small crispy taco shells

1 cup shredded iceberg or romaine lettuce

3/4 cup Diced Tomatoes

3/4 cup shredded cheddar cheese (or Mexican blend)

1/4 cup sour cream (optional)

1/4 cup salsa (mild or medium)

Rice

1 cup long-grain white rice, rinsed

2 cup chicken or vegetable broth (or water)

1 tsp olive oil or butter

1/2 tsp Celtic sea salt

1/4 tsp ground cumin (optional)

Refried beans

1 cup canned refried beans

1/4 cup Water or chicken broth

1/4 tsp onion powder (optional)

1/4 tsp Celtic sea salt

Garnish & finishing

2 tbs fresh cilantro, chopped (optional)

3 count Lime wedges

Method

Proteins & taco filling

Prepare ground beef

Heat a large skillet over medium-high heat with 1 tbs vegetable oil. Add the chopped onion and sauté 2–3 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Add 1 lb ground beef and break up with a spoon. Cook 6–8 minutes until no longer pink and browned. Drain excess fat if desired.

Return skillet to medium heat. Sprinkle 2 tbs taco seasoning over the beef, add 2 tbs water or tomato paste thinned with a little water to help distribute seasoning, then stir to combine. Simmer 2–3 minutes until sauce thickens and coats the beef. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp lime juice (optional). Keep warm. If using shredded chicken instead: toss 1 lb cooked shredded chicken with the seasoning and 2 tbs water in the skillet, heat 3–4 minutes until well combined and warmed through.

Rice

While the meat cooks, bring 2 cups chicken or vegetable broth, 1 tsp oil (or butter), 1/2 tsp salt and 1/4 tsp ground cumin (optional) to a boil in a small saucepan. Add 1 cup rinsed long-grain rice, stir once, reduce heat to low, cover and simmer 15 minutes until liquid is absorbed. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

Refried beans

In a small saucepan, combine 1 cup canned refried beans with 1/4 cup water or broth. Heat over low-medium heat, stirring frequently until smooth and warmed through, 4–6 minutes. Thin with additional water if too thick. Season with 1/4 tsp salt and 1/4 tsp onion powder to taste.

Taco assembly & toppings

Warm the tortillas or crispy shells. For soft: wrap stacks of 3–4 tortillas in a damp paper towel and microwave 30–45 seconds or warm individually in a dry skillet 20–30 seconds per side. For crispy shells: heat according to package instructions or warm in a 350°F (175°C) oven 5 minutes until crisp.

Assemble tacos: divide the seasoned meat (or shredded chicken) evenly among 3 tacos (use 2 shells/tortillas per taco if serving double-wide; adjust to 3 tacos total). Start with about 3–4 tbs meat per taco, then top with shredded lettuce (about 1/3 cup per taco when dividing), diced tomatoes (about 2–3 tbs each), and shredded cheese (about 2–3 tbs each). Add a dollop of sour cream and 1 tbs salsa if desired.

Garnish with chopped cilantro and serve lime wedges on the side to squeeze over the tacos.