Crisp Tacos With Rice, Beans (beef, Chicken, Or Potato) Recipe
Make Crisp Tacos With Rice, Beans (beef, Chicken, Or Potato) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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COMBINATION PLATES
Beef Option
Chicken Option
Potato Option
Method
COMBINATION PLATES
- 1
Crisp shells
Preheat oven to 350°F (175°C). Arrange 12 hard taco shells in a single layer on a baking sheet and bake for 5–7 minutes until crisp and lightly browned. Remove and keep warm.
- 2
- 3
Beans
In a small saucepan, gently reheat 2 cups cooked black beans over medium heat until steaming. Stir occasionally and season lightly with salt if desired (salt not listed as an ingredient).
- 4
Toppings prep
Shred 1 cup cheese, rinse and chop 1 cup lettuce, dice or slice 1 avocado, and cut 1 lime into wedges. Transfer 0.5 cups sour cream or crema to a small bowl for serving.
- 5
Assemble (base)
To each crisp shell, spoon a layer of warm rice, then an even layer of beans. Set shells aside until you’re ready to add the protein (Beef, Chicken, or Potato) from the respective option sections.
- 6
To finish
Top with pico de gallo or salsa, shredded lettuce, cheese, avocado, and a squeeze of lime. Add a dollop of sour cream or crema. Repeat with remaining shells and fillings. Serve immediately.
Beef Option
- 7
Sauté aromatics
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 diced onion and 2 minced garlic cloves; sauté until translucent and fragrant, about 2–3 minutes.
- 8
Brown beef
Add 1 pound ground beef to the skillet. Cook, breaking up the meat with a spoon, until fully browned and no pink remains, about 5–7 minutes.
- 9
Season beef
Sprinkle 1 teaspoon chili powder and 0.5 teaspoon cumin over the beef. Stir to coat evenly and cook 1 minute to bloom the spices.
- 10
De-glaze and simmer
Pour in 0.25 cup water or beef broth to deglaze the pan; stir to scrape up browned bits. Simmer for 2–4 minutes until slightly thickened. Adjust heat as needed and remove from heat.
- 11
Serve in shells
Fill the prepared shells (that already contain rice and beans from the base steps) with the beef mixture. Top with salsa, lettuce, cheese, avocado, lime, and sour cream as desired.
Chicken Option
- 12
Sauté aromatics
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 diced onion and 2 minced garlic cloves; sauté until translucent, about 2–3 minutes.
- 13
Cook chicken
Add 1 pound diced chicken breast or thighs to the skillet. Cook, stirring occasionally, until the chicken is cooked through and lightly browned, about 6–8 minutes.
- 14
Season chicken
Stir in 1 teaspoon chili powder and 0.5 teaspoon cumin. Cook for 1 minute to toast the spices.
- 15
Moisten
Add 0.25 cup water or chicken broth and simmer 3–4 minutes to finish cooking and keep the chicken moist. Remove from heat.
- 16
Serve in shells
Fill the prepared shells (with rice and beans from the base steps) with the cooked chicken mixture. Top with pico de gallo or salsa, lettuce, cheese, avocado, lime, and sour cream as desired.
Potato Option
- 17
Sauté potatoes
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 2 cups diced potatoes and 1 diced onion; sauté 6–8 minutes, until potatoes begin to soften.
- 18
Add aromatics
Add 2 minced garlic cloves; cook 1 minute more until fragrant.
- 19
Season and simmer
Stir in 1 teaspoon chili powder and 0.5 teaspoon cumin. Add 0.25 cup water and reduce heat to medium. Cover and simmer 6–8 minutes until potatoes are tender and most of the liquid has evaporated.
- 20
Crisp and finish
Uncover, cook 1–2 minutes to evaporate any remaining liquid, then remove from heat. If desired, lightly mash a few potatoes for texture.
- 21
Serve in shells
Fill the prepared shells (with rice and beans from the base steps) with the potato mixture. Top with pico de gallo or salsa, lettuce, cheese, avocado, lime, and sour cream as desired.
