Taco Plate Recipe
Three folded or rolled tacos with refritos, your choice of beef or chicken, topped with lettuce and tomato, garnished with cheese. Served with rice, pinto beans and a side of guacamole and Hatch green chile. Substitute grass fed shredded beef 2.00.
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Ingredients
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Taco Ingredients
Method
Cooking Instructions
- 1
Prepare the Fillings
In a skillet over medium heat, cook the ground beef or shredded chicken until fully cooked. If using grass-fed shredded beef, heat it in a separate pan until warm. In another pot, heat the refried beans until warm.
- 2
Prepare the Tacos
Warm the corn tortillas in a dry skillet for about 30 seconds on each side until pliable. Spread a spoonful of refried beans on each tortilla, followed by a portion of the cooked beef or chicken.
- 3
Fold and Assemble
Fold the tortillas over the fillings to create tacos. Place them seam side down on a plate.
- 4
Prepare the Sides
Cook rice according to package instructions and heat pinto beans. Slice the lettuce and tomato for garnish.
- 5
Serve
Arrange the tacos on a serving plate. Add the rice and pinto beans on the side. Top the tacos with lettuce, tomato, and cheddar cheese. Serve with a side of guacamole and sprinkle Hatch green chile to taste.
