I make sure to incorporate a Mexican dish into our menu every week. I absolutely LOVE Mexican food.
Here’s a pretty easy Mexican dinner for you. By the way, do you have a rice cooker? If not, go get one. It doesn’t have to be anything fancy. We have this one and I really love it.
Eric and I like throwing some sour cream and chives on top of our taco crisps too. I just wanted to post the basic and then you can dress it up however you like. Oh, and we also had refried beans on the side. They were straight out of a can so I didn’t figure you needed instructions on those.
Now for the recipes…
- 1.5 pounds ground beef
- 1 packet taco seasoning
- 6 whole Small Flour Tortillas
- 6 teaspoons Butter
- 12 oz. shredded Quesadilla cheese
- 4 oz. shredded cheddar cheese
sour cream, chives, salsa, diced jalapenos, pico de gallo, etc.
Preheat oven to 350 degrees F.
In a large skillet, add ground beef and sauté until fully browned. Then drain and add your taco seasoning and cook according to package. Remove from stove and set aside.
Spread 1 teaspoon of butter on each tortilla. Place the tortillas with butter side up on a baking sheet. Place it into the oven and let the tortillas toast. It will take about 5-7 minutes but keep an eye on them. Once they start to bubble up and turn a light brown on the edges, they are ready to come out.
Cover each of the tortillas with your cheeses and ground beef. Now place back into the oven for about 3 minutes until the cheese has melted. Remove from oven.
Add any additional toppings as listed above. Serve and enjoy!
SPANISH RICE (in a rice cooker)
- 3 TBSP Vegetable Oil
- 1 cup Medium or Long Grain Rice, uncooked
- 1 tsp. Minced Garlic
- 1/2 tsp. Kosher Salt
- 1/2 tsp. cumin
- 1/2 cup tomato sauce
- 1 (14 oz) can of tomato sauce
- 3 TBSP Finely Chopped Cilantro
Add vegetable oil and rice into your rice cooker. Set on sauté cycle. Gently stir until the rice begins to lightly brown.
Add the garlic, salt, cumin, and stir the rice until it looks golden. Add the tomato sauce, chicken broth, and cilantro and stir.
Now set the rice cooker to the “white rice” setting, cover and let do its thing. I do tend to stir my rice every so often.
Once the rice cooker finishes, remove and fluff with a fork.
It really is delicious and so easy to make! Enjoy!
*This recipe adapted from Favorite Family Recipes.
It is so hard to style a good food photo when you have hungry teenage vultures circling around you ready to eat.
Do you have any favorite Mexican recipes that you would like to share? I would LOVE to have them!!!