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Ingredients
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Tacos
Mexican Rice
Guacamole
Method
Tacos
- 1
- 2
Add Seasoning
Stir in the taco seasoning and a splash of water. Simmer for an additional 5 minutes until the flavors meld together. Remove from heat.
- 3
Warm the Tortillas
In a separate skillet, lightly toast the corn tortillas on both sides until warm and slightly crispy, about 1 minute per side.
- 4
Assemble the Tacos
Fill each tortilla with the beef mixture, then top with shredded lettuce, diced tomatoes, shredded cheese, sour cream, and fresh cilantro.
Mexican Rice
- 5
- 6
Cook the Rice
Add the long-grain rice to the pot, stirring to coat in the oil. Cook for 2-3 minutes until the rice is slightly toasted.
- 7
Combine Ingredients
Add chicken broth, diced tomatoes with green chilies, cumin, salt, and pepper. Bring to a boil.
- 8
Simmer the Rice
Reduce heat to low, cover, and simmer for 20 minutes or until the rice is cooked and liquid is absorbed. Fluff with a fork before serving.
Guacamole
- 9
Prepare the Avocados
Cut the ripe avocados in half, remove the pit, and scoop the flesh into a mixing bowl.
- 10
Mash the Avocados
Using a fork or potato masher, mash the avocados until smooth or to your desired texture.
- 11
Mix Ingredients
Add lime juice, finely chopped onion, diced tomato, chopped cilantro, and salt to taste. Mix until well combined.
- 12
Serve
Transfer guacamole to a serving bowl and serve with tortilla chips or as a topping for tacos.