Combination #5 - One Taco, One Burrito, Rice, & Refried Beans Recipe

Cook beef for taco

Heat a small skillet over medium heat and add 0.5 tsp vegetable oil. Add 0.025 cup finely chopped onion and sauté 1 minute until softened. Add 0.125 lb ground beef and break up with a spoon. Cook 3–4 minutes until mostly browned. Add 0.125 tsp minced garlic and 0.5 tsp taco seasoning, stir for 30 seconds to bloom the spices. Add 1 tbsp water, reduce heat to low and simmer 1–2 minutes until slightly saucy and fully cooked. Taste and adjust salt if needed.

Warm the crispy corn taco shell in the oven at 325°F (160°C) for 3–5 minutes or briefly in the microwave (15–20 seconds) until warm and crisp.

Assemble taco: spoon the cooked seasoned beef into the crispy shell (about half of the cooked portion). Top with 0.125 cup shredded lettuce, 0.03 cup diced tomato and 0.03 cup shredded cheddar cheese. Add a squeeze of lime or a little salsa if desired.

Warm the flour tortilla for 10–15 seconds in the microwave or 20–30 seconds in a dry skillet to make it pliable.

Fill and fold burrito

Spread 0.125 cup refried beans in a line down the center of the warmed tortilla. Add 0.125 cup Mexican rice, the remaining seasoned ground beef (approximately 0.125 lb cooked portion reserved), 0.03 cup shredded cheddar cheese and 1 tbsp sour cream if using. Fold the sides over the filling and roll tightly to form a burrito. If desired, toast the seam side down in a lightly oiled skillet over medium heat 1 minute per side to seal and warm.

Rinse and toast rice

Rinse 0.25 cup long-grain rice under cold water until the water runs clear; drain. Heat 0.5 tsp oil in a small saucepan over medium heat. Add the drained rice and toast, stirring, for 1–2 minutes until edges look translucent.

Add 0.025 cup finely chopped onion and 0.125 tsp minced garlic to the rice and sauté 30–45 seconds. Stir in 2 tbsp tomato sauce, 0.5 cup chicken broth (or water), 0.125 tsp salt and 0.0625 tsp cumin. Bring to a gentle simmer, then reduce heat to low, cover and cook 12–15 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit covered 3 minutes, then fluff with a fork.

Heat and season beans

Place 0.25 cup canned refried beans in a small saucepan or microwave-safe bowl. Stir in 1 tbsp water or broth to loosen, add 0.125 tsp onion powder and 0.0625 tsp salt. Heat over low-medium heat, stirring frequently, 3–4 minutes until warm and smooth (or microwave 45–60 seconds, stir and repeat as needed). If too thick, add another teaspoon of water. Spoon into serving dish and top with 0.02 cup shredded cheddar cheese to melt on top.

Plate the taco, burrito, 0.125 cup Mexican rice and 0.25 cup refried beans together. Add 1 tbsp salsa on the side, a lime wedge and sprinkle 1 tsp chopped cilantro over rice and beans if using. Serve immediately.