"Beef" & Rice Ranch Blasted Tacos

"Beef" & Rice Ranch Blasted Tacos



Prep Time: 20 Min
Cook Time: 20 - 25 Min

Yields: 8 - 10 Tacos

WHAT YOU NEED

• 8 - 10 Old El Paso Ranch Blasted Stand & Stuff Shells
• 398ml Old El Paso Refried Black Beans
• 215g Old El Paso Mexican Rice
• 340g Beyond Meat Beef
• EVOO
• 2 cloves Garlic, crushed & minced
• 1 Yellow Onion, diced
• 2 Tsp. Mexican Chili Powder
• 1 Tsp. Cumin
• 1 Tsp. Clubhouse Tex Mex Seasoning
• 1/2 Tsp. Garlic Powder
• 1/2 Tsp. Onion Powder
• 1/2 Tsp. Dried Oregano
• 1/4 Tsp. Red Pepper Flakes
• 1/2 Tbsp. Tomato Paste
• Splash PC Plant-Based Broth 
• 1 C Old White Cheddar, shredded
• 1 - 2 Heads Romaine, thinly sliced
• 1 - 2 Roma Tomatoes, diced
• Fresh Cilantro
• Hot Sauce
• Himalayan Salt

DIRECTIONS

• Empty the refried beans in to a small, covered pot and set to low. Heat until needed.
• Prepare the Old El Paso Mexican Rice as per package directions.

• While the rice cooks, prepare the beef filling. Set the heat to just below medium & begin heating a tbsp. or so of EVOO in a skillet along with the garlic and pepper flakes. Once heated, let everything sizzle together for 30 seconds or so before adding the onion and a good pinch of salt. Stir and cook until onion is soft. Add the Beyond Meat Beef and break it up in to smaller cr4umbles as it sizzle in the skillet. Once crumbled, sprinkle in all of your seasonings and stir to coat everything evenly. Continue to cook another minute or so before adding the tomato paste and a splash of water or broth. Stir and let that continue until liquid is absorbed and beyond beef is cooked through. Season with salt, taste, and adjust salt if needed.
• For service, stuff your shells with a smear of refried beans, a scoop of the Old El Paso rice, and some of your beefy filling. Top with shredded romaine, diced tomatoes, shredded white cheddar, fresh cilantro, and your favourite hot sauce. ENJOY!

HAPPY VEG