Description
Loaded Beef Tacos with Mexican Rice
Ingredients:
For the Beef Tacos:
1 lb ground beef
1 tablespoon olive oil
1 small onion (chopped)
2 cloves garlic (minced)
1 packet taco seasoning
1/4 cup water
1 cup shredded cheddar cheese
8 taco shells
1 small tomato (diced)
1/2 cup chopped lettuce
For the Mexican Rice:
1 cup long-grain rice
1 tablespoon olive oil
1/4 cup chopped onion
1 garlic clove (minced)
2 cups chicken broth
1/2 teaspoon cumin
Salt to taste
Instructions:
Make the Mexican Rice:
Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and garlic, cooking until softened, about 2-3 minutes.
Add the rice to the pan and stir for 1-2 minutes, allowing it to lightly toast. Add chicken broth, cumin, and salt. Bring to a boil, then cover and reduce the heat to low. Cook for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.
Prepare the Beef Filling:
In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until softened.
Add the ground beef to the skillet and cook until browned, breaking it up into small pieces as it cooks. Drain any excess fat.
Stir in taco seasoning and water, then simmer for about 5 minutes, allowing the flavors to combine.
Assemble the Tacos:
Preheat the taco shells according to the package instructions.
Spoon the seasoned beef mixture into each taco shell. Top with shredded cheddar cheese and melt under a broiler for 1-2 minutes, or until the cheese is bubbly and golden.
Add diced tomato and chopped lettuce to each taco.
Serve:
Plate the tacos alongside a serving of Mexican rice. Enjoy your flavorful and satisfying taco meal!
These loaded beef tacos with cheese and fresh toppings are perfect for a family dinner, paired with seasoned rice for a complete meal. Enjoy!
Step-by-Step Guide
For a seamless cooking experience, follow this detailed sequence. First, start the Mexican rice, as it requires simmering time. While the rice cooks, you can fully focus on the taco filling. For the rice, ensure you toast the grains in oil until they become slightly opaque—this is key for preventing mushiness. For the beef, drain the fat thoroughly after browning to avoid a greasy filling. When assembling, warm the taco shells just before serving to maintain their crisp texture. Finally, broiling the cheese-topped tacos for 1-2 minutes creates a delicious, melty finish.
Serving Suggestions
Elevate your taco night with complementary sides and toppings. Serve the tacos and rice with bowls of extra toppings like sour cream, sliced jalapeños, guacamole, or a squeeze of fresh lime. For a complete spread, add a side of refried beans, corn on the cob, or a simple black bean salad. A light, citrusy salad or a chilled Mexican street corn salad also pairs wonderfully. Don’t forget a variety of hot sauces so everyone can customize their heat level.
How-to Summary
This meal comes together in two main parts: the rice and the tacos. Begin by sautéing aromatics, toasting the rice, then simmering it in seasoned broth. For the tacos, brown ground beef with onion and garlic, drain fat, and simmer with taco seasoning. Fill warmed shells with beef, top with cheese and broil briefly, then finish with fresh tomato and lettuce. Serve immediately alongside the fluffy Mexican rice.
Frequently Asked Questions
Can I use ground turkey or chicken instead of beef?
Absolutely. Ground turkey or chicken are excellent leaner alternatives. You may want to add an extra tablespoon of olive oil to the skillet to compensate for the lower fat content.
How can I make my own taco seasoning?
Combine 1 tbsp chili powder, 1 1/2 tsp cumin, 1 tsp each of paprika, garlic powder, and onion powder, and 1/2 tsp each of oregano and black pepper. Use this mix in place of the packet.
My rice is still hard after 20 minutes. What happened?
Ensure your saucepan has a tight-fitting lid and that you reduced the heat to a true low simmer. If the liquid is absorbed but rice is undercooked, add 2-3 more tablespoons of broth and cook a few minutes longer.
Can I prepare components ahead of time?
Yes. The beef filling and rice can be made 1-2 days ahead and stored separately in the refrigerator. Reheat gently with a splash of water or broth before assembling fresh tacos.
How do I keep taco shells from breaking?
Warm them according to package directions, but do not over-crisp. Filling them while warm makes them more pliable. Also, avoid overstuffing.
Common Mistakes to Avoid
- Skipping the Rice Toast: Not toasting the rice in oil before adding liquid can result in a gummy texture.
- Not Draining the Beef: Leaving excess fat in the skillet will make the taco filling oily and cause shells to become soggy.
- Overloading Tacos: Stuffing shells too full makes them difficult to eat and often leads to breakage. Layer ingredients in moderation.
- Using Cold Toppings on Hot Tacos: Letting refrigerated tomatoes or lettuce sit on the hot tacos too long before serving wilts the lettuce and creates moisture.
Conclusion
This recipe for Loaded Beef Tacos with Mexican Rice delivers a classic, crowd-pleasing meal that is both deeply satisfying and straightforward to prepare. By following the step-by-step guide and heeding the common pitfalls, you can achieve perfectly seasoned beef, fluffy rice, and crisp, cheesy tacos every time. The customizable nature of the dish, from the protein to the toppings, makes it a versatile staple for any weeknight. Gather your favorite additions, serve it up family-style, and enjoy a delicious, homemade fiesta.