Beef Tacos with Rice

· 25 min · Beef · high-protein

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Ingredients

• 3/4 lb lean ground beef
• 4 soft flour tortillas, 6-inch
• 1/2 cup long-grain white rice
• 1 cup water
• 1/4 cup shredded cheddar cheese
• 3/4 cup shredded lettuce
• 1 medium tomato, diced
• 3/4 tsp olive oil
• 3/4 tsp mild chili powder
• 1/4 tsp ground cumin
• 1/4 tsp garlic powder
• 1/4 tsp kosher salt

Method (tap to check — screen stays awake)

1. Rinse the rice in a fine-mesh strainer under cool water for about 30 seconds, until the water runs less cloudy; this helps keep the grains separate.
2. Put the rice and water in a small saucepan and bring to a boil over high heat, about 4–5 minutes; look for steady bubbles across the surface.
3. Cover the pan, reduce the heat to low, and cook for 15 minutes; keep the lid closed so the steam cooks the rice evenly.
4. Dice the tomato and shred the lettuce while the rice cooks, keeping the toppings in separate bowls so everyone can build a mild taco.
5. Heat the olive oil in a large skillet over medium-high heat for about 1 minute, until it shimmers, then add the ground beef.
6. Break the beef into small crumbles with a wooden spoon and cook for 6–8 minutes, until no pink remains and the meat reaches 160°F; if liquid collects in the pan, cook another minute to evaporate it.
7. Stir in the chili powder, cumin, garlic powder, salt, and 2 tbsp water; cook over medium heat for 1 minute, stirring, until the spices smell fragrant and coat the beef.
8. Warm the tortillas in a dry skillet over medium heat for about 20 seconds per side, until soft and pliable; keep them wrapped in a clean towel so they stay warm.
9. Fluff the rice with a fork and serve with the beef, cheese, lettuce, and tomato so everyone can assemble their own tacos.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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