Three Lunch Tacos Nachos, Rice, Deluxe And Beans. Recipe

Cook the Beef

In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.

Add Seasoning

Add the taco seasoning to the cooked beef along with 1/4 cup of water. Stir and simmer for 5 minutes.

Prepare Tortillas

While the beef is cooking, heat the corn tortillas in a separate skillet for about 30 seconds on each side until warm.

Assemble Tacos

Fill each tortilla with beef, then top with shredded lettuce, diced tomatoes, shredded cheese, and sour cream.

Preheat Oven

Preheat your oven to 350°F (175°C).

Layer Nachos

On a baking sheet, spread the tortilla chips evenly and sprinkle shredded cheese and jalapeños over the top.

Bake Nachos

Bake in the preheated oven for 10-12 minutes or until the cheese is melted and bubbly.

Serve with Guacamole

Remove from the oven and serve hot with guacamole on the side.

Rinse Rice

Rinse the long grain rice under cold water until the water runs clear.

Cook Rice

In a medium saucepan, combine rice, water, olive oil, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until rice is tender.

Sauté Onion and Garlic

In a saucepan, heat a little oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.

Add Beans and Spices

Stir in the canned black beans (drained and rinsed), cumin, and lime juice. Cook for 5-7 minutes until heated through.

Finish with Cilantro

Remove from heat and stir in chopped cilantro.