Taco Tuesday: Cotija Crusted Tacos with Fiesta Rice and Lime Crema
- Apr 14
- 3 min read
This Taco Tuesday, we've got you covered with an amazing dish that will bring a taste of Mexico to your kitchen in only 30 minutes! And even better news? You can get all the ingredients right here at Kramer's! Cost per serving is about $9.
Quick Tip: Start the rice first and while it cooks, you'll have plenty of time to cook the tacos!
We hope you enjoy this delicious Taco Tuesday Meal! Don't forget to share your creations with us @kramersmarketrva! We can't wait to see what you create and how you make it your own!
Optional: Like things spicier? Try adding sliced jalapenos to the rice or hot sauce to the crema!
Jump to Specific Recipe
Crispy Cotija Crusted Beef Tacos
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ingredients
1 lb Ground Beef
1 Taco Seasoning Packet
10 oz Cotija Cheese, Crumbled
8 Small Corn Tortillas
In a large skillet over medium high heat, cook the ground beef until browned. Drain the excess fat and return the beef to the pan. Stir in the taco seasoning and a splash of water. Let the mixture simmer until the liquid is gone, approximately 2-3 minutes. Move the meat to a bowl and wipe out the skillet.
Return the pan to the stove and reduce the heat to medium. Sprinkle 2 tablespoons of cotija onto the dry, hot pan in a circle roughly the size of your tortilla. Once the cheese starts to sizzle and looks lacy, place a tortilla directly on top of the cheese and press down gently with a spatula.
Once the cheese looks golden brown and feels firm, carefully slide your spatula under the cheese/tortilla combo and flip it over in the pan. Immediately add a couple spoonfuls of the beef mixture to the tortilla and fold it in half to create a taco shape. Toast the taco for 30 seconds on each side or until the tortilla is slightly crispy.
Fiesta Rice
Prep Time: 2 Minutes
Cook Time: 20 Minutes
Ingredients
1 tsp Olive Oil
8-10 oz Frozen Peppers & Onions
1 cup Long Grain White Rice
10 oz Ro-Tel Original, DO NOT DRAIN
15 oz Black Beans, Drained and Rinsed
1 1/2 cups Beef Broth
1 tsp Cumin
1 tsp Garlic Powder
1 tsp Salt
Heat the olive oil in a medium pan over medium high heat. Add the frozen peppers and onions straight from the bag, do not defrost. Cook the vegetables for 3-5 minutes or until the moisture evaporates and they start turning golden on the edges.
Add the rice to the pan with the sauteed vegetables. Stir the mixtures for 1-2 minutes until the rice looks slightly translucent or "toasted." This will prevent the rice from getting mushy.
Stir in the Ro-Tel (liquid and all), black beans, beef broth, cumin, garlic powder, and salt. Bring the mixture to a boil and then reduce the heat to low. Cover the pan with a lid and let it simmer for 15-17 minutes. DO NOT LIFT THE LID.
Once the simmer time has elapsed, turn off the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and serve.
Lime Crema
Prep Time: 2 Minutes
Ingredients
1/2 cup Sour Cream
1 tbsp Lime Juice
If using bottled Lime Juice, you'll also need a Pinch of Sugar to balance the bottled metallic edge.
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Cumin
In a small bowl, mix all ingredients together until smooth. If the crema is too thick, add a teaspoon of water or more lime juice until it reaches your desired drizzle consistency. If you find the crema too bland, add a pinch more salt or garlic powder.
Comments