Taco Plate Recipe

Cook the Filling

In a skillet, add ground beef (or vegetarian substitute) and cook over medium heat until browned. Drain excess fat.

Add Seasoning

Stir in the taco seasoning and a splash of water. Cook for an additional 5 minutes until the mixture is fully combined and heated through.

Warm Tortillas

In a separate skillet or on a griddle, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable.

Assemble Tacos

Fill each tortilla with the cooked filling, then top with shredded lettuce, diced tomatoes, shredded cheese, sour cream, and sliced jalapeños as desired.

Cook the Rice

In a saucepan, heat olive oil over medium heat. Add the white rice and toast it for about 2 minutes.

Add Broth

Pour in the chicken or vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for about 18 minutes, or until rice is tender and liquid is absorbed.

Prepare the Beans

While the rice cooks, drain and rinse the canned black beans. In a small saucepan, combine the beans, cumin, and salt. Heat over medium heat until warmed through.

Garnish and Serve

Once rice and beans are ready, fluff the rice with a fork and stir in chopped cilantro. Serve the rice and beans on the side with your tacos.