Beef Tacos with Rice and Beans

Serves 6

Ingredients

For the beef tacos:

  • 1 tablespoon olive oil
  • 1/2 yellow onion, diced
  • 1.5 pounds ground beef
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • fajita-sized flour tortillas
  • Cheddar-Jack cheese, grated
  • Roma tomatoes, diced
  • sour cream

For the rice and beans:

  • 1 tablespoon olive oil
  • 3 servings rice, uncooked
  • 1 can black beans, rinsed and drained
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 2 cups chicken broth
  • 3 teaspoons cilantro

Directions

  1. In a skillet over medium high heat, add the olive oil and onions. Cook until starting to soften, then add the ground beef. Cook the meat until it’s totally browned, then drain the fat.
  2. Add the chili powder, cumin, paprika, salt, black pepper and stir to combine. Add 1/2 cup hot water and stir. Reduce the heat to low and simmer for 15 minutes.
  3. Heat oil in a large saucepan over medium heat. Add the rice and stir until rice begins to lightly brown.
  4. Add the garlic, salt, and cumin and stir the rice until it looks golden. Add chicken broth and black beans and turn the heat up to medium high.
  5. Bring the mix to a boil then turn the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes. Remove from heat and fluff with a fork, then stir in chopped cilantro.
  6. Serve tacos with the grated cheese, diced tomatoes and shredded lettuce and rice and beans on the side.

Adapted from Food Network.

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Beef Stew

Serves 6

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds stew meat, cut into 1-inch cubes
  • salt and black pepper
  • 2-3 potatoes, quartered
  • 2-3 carrots, sliced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 6 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 tablespoons dried parsley
  • 1 teaspoon paprika
  • 2 bay leaves
  • 1/4 cup all-purpose flour

Directions

  1. Heat olive oil in a large skillet over medium heat.
  2. Season beef with salt and pepper to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes.
  3. Place beef, potatoes, carrots, onion and garlic into a 6-qt slow cooker. Stir in beef broth, Worcestershire sauce, thyme, rosemary, paprika, parsley, and bay leaves until well combined. Season with salt and pepper to taste.
  4. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
  5. In a small bowl, whisk together flour and 1/2 cup stew broth. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.

Adapted from Damn Delicious.