Chipotle Beef & Rice Cheese Blasted Tacos

3/5/2024

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

Yields: 10 Tacos

WHAT YOU NEED

10 pack Old El Paso Cheese Blasted Crunchy Taco Shells
215g Old El Paso Mexican Rice
2 Tbsp. EVOO
2 cloves Garlic, crushed & minced
2 Chipotle Peppers, diced
1/2 Onion, diced
340g Impossible Foods Beef
1 Tsp. Tex Mex Seasoning, 1 Tsp. Garlic Powder, 1/2 Tsp. Cumin, 1/2 Tsp. Dried Oregano
PICO - 2 Roma Tomatoed, seeded & diced, 1/2 Small Red Onion, diced, Handful Fresh Cilantro, chopped, 1 Lime, Himalayan Salt
1 C Extra Old White Cheddar, shredded
1 Head Romaine, cut in to shreds
Prepared Guacamole
Chipotle Mayo
Fresh Cilantro

Mix together the ingredients for the pico. Squeeze in half the lime and season with salt. Taste and decide if you want / need the other half of the lime. Cover and refrigerate until service.
Prepare the Mexican rice according to package directions.
In the meantime, begin heating the EVOO, garlic, and chipotle peppers in a skillet set to just about medium. Once heated, stir and cook for about a minute before adding the onion and a good pinch of salt. Continue to stir and cook another couple of minutes. Sprinkle in the seasonings and continue to cook another 2 minutes. Drop in the beef and break it in to smaller crumbles as it browns in the skillet. Season with salt and cook until the beef is browned and crumbled. Taste and adjust the salt to taste.
A S S E M B L Y - Start by spooning some guacamole in to the bottom of each taco shell followed by a good scoop of the rice and chipotle beef. Top with some cheddar, romaine, a chipotle mayo drizzle, scoop of fresh pico, and finish with some fresh cilantro. ENJOY!