Archives for the day Sunday, May 27th, 2012

Mexican-Chinese cooking; Beef Tacos Fried rice

 When you start making weekly menu plan with something you already have in your pantry, you will see the dramatic decrease in your grocery bill.

 I like to cook,and I like to cook variety of cuisine using wide variety of fresh produce,herb, and cheese etc.. and I used to plan weekly menu based on what I like to cook as opposed to what I can cook with what I already have in our pantry.

 Now, my way of planning method has changed, we will see about 34% less grocery bill every week in average. It is a lot of savings that we can spend more on quality meat for special day such as wedding anniversary or birthdays.

 Even though I plan the menu with something we already have, I still try planning meal with variety of protein source and, I do not plan chicken dish all the way in a week, for example.

 With that in mind, I thought, in this entry, I would share the quick and easy recipe with something your pantry would most likely have most of the ingredients.

 Good thing is, it got good amount of vegetables and, you can feel good about eating them even though it still got bit of cheese in them.

 What I already had in our pantry that I wanted to used up was tacos kit so, I made Chinese -Mexican kind of dish for dinner with Tacos kit.

 I will call it “Beef Tacos Fried Rice”.

 How do you make “Beef Tacos Fried Rice”? Here is how.

Beef Tacos Fried Rice..

Ingredients for spiced rice;

Jasmine rice
(recommends Dynasty brand Jasmine rice. Look for it at International aisle)

1 2/3C water
pinch of
ground cumin
pinch of Mexican chili powder
pinch of Kosher salt

Ingredients for Beef Tacos Fried rice;

1/2 lb 80-20 ground beef
1/2 sweet onion chopped
1/2 tomato chopped
1/16 green pepper chopped
1/16 red pepper chopped
1/4C whole corn kernel
1/2 C black bean
spiced rice (recipe follows)
2 tbs plus 1 tsp of Tacos powder from Tacos kit
1/16 tsp Ancho chili powder
1/2C cilantro chopped + garnish 1/2 tbs to 1 tbs chopped cilantro per serving
1 baked hard shell tacos per serving
1/6 C shredded Monterey jack cheese per serving

<Spiced rice>

Place 1C Jasmine rice into sauce pan, and add 1 2/3C water and add
pinch of ground cumin,pinch of Mexican chili powder, pinch of Kosher
salt and

2. Bring water to boil and stir

3. Put the lid on and lower the heat to medium low and cook for 10 minutes and lower the heat to simmer and cook 10 minutes more

4. After 20 minutes of cooking, fluff the rice with wooden spoon and taste the rice and adjust the seasoning if necessary

<Beef Tacos Fried rice>

0.Preheat the oven at 325F and bake the hard tacos shell one per serving for 6 minutes and set it aside for the garnish

1.To the hot skillet, add 1/2 lb 80-20 ground beef, and break it with wooden spoon

** I usually don’t add any oil for this because ground beef gives out fat enough to cook meat and vegetables

** 80-20 ground beef means,80% fat and 20% lean.You should see the ratio number on the package label.

2. When ground beef is cooked about half way through, add 1/2 sweet onion chopped, 1/2 tomato chopped, and stir

3. When onion is getting translucent color, add 1/16 green pepper chopped, 1/16 red pepper chopped, 1/4C whole corn kernel, 1/2 C black bean and stir

4. Add spiced rice to the skillet and stir

5. To the rice with ground beef,bean,vegetable, add 2 tbs plus 1 tsp of Tacos powder from Tacos kit,1/16 tsp Ancho chili powder, and stir

6. Add 1/2C cilantro chopped and stir

7. Taste it and adjust the seasoning if necessary

8. Plate time

** To the plate, place round cookie cutter of your serving size,and pour fried rice into the circle and pat them a bit so it can shape nice round on the plate

** Garnish the plate with chopped cilantro about 1/2 tbs to 1tbs over one serving plate

** In the freezer bag, place 1 Tacos shell per serving and roll the rolling pin over the bag so the shell will get crushed,and garnish around the rice pattie with crushed tacos shell

** finish it off with 1/6C shredded Monterey jack cheese over the rice pattie and serve

9. Enjoy!

Makes; 3 servings


May 27, 2012 | 0 | Uncategorized