-1 cup white rice (I used CalRose)
-3 tbsp cooking oil (I used canola)
-1/4 of a yellow onion, diced
-1/4 of a medium sized tomato, diced
-2 cups chicken broth
-salt to taste
Combine oil and rice in a medium sized skillet over heat. Mix until browned.
Add onion and mix until it's transluscent. Add tomato and mix until they get wilty. Add broth and salt.
Bring to a boil. Cover and reduce heat. Let it cook for 20 minutes (or until it looks like it's done).
-tomato for garnish
-sour cream (If you like that stuff. (I do.))
Brown meat in a skillet with spices. There's no real measurement for this stuff- just eyeball it. (My hint: Add a good amount of salt and onion powder. Go the easiest on the garlic.) Save the cumin for the end, when the beef is just about cooked. (For those of you who've never cooked with cumin before, it smells like armpits. I'm serious.) When the meat is done cooking, drain all the fat because that shit's gross.
Stuff tortillas with the ground beef so you can fry them up, tastystyle. Magic TILTE Cooking Tip #1: Use a toothpick to keep your tacos closed while frying, that way the goods won't fall out.
Remove tacos from frying pan when they've reached desired crispiness. Place on a paper towel.
Top with cheese, lettuce, sour cream, and tomato.
-can of beans (Iused Rosarita Spicy Jalapeno Refried Beans)
-1/4 cup cheese
Heat beans over medium flame. Add cheese. (This is a hard one to remember, you may want to print out the instructions for future reference.)
And there you have it. Invite your friends over and blow their minds with your extensive knowledge of fine Mexican cuisine. Or, just make all this food for yourself and watch a marathon of Law & Order SVU.
(Thanks for the recipes, mom.)