Ingredients
Scale
- Taco Meat-
- 1 1/3lbs lean ground chuck
- 1 ½ tablespoons masa corn flour
- 4 ½ teaspoons chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon seasoning salt
- ½ teaspoon paprika
- ¼ teaspoon cumin
- ½ teaspoon garlic salt
- ¼ teaspoon sugar
- 1 teaspoon instant minced onion
- ½ teaspoon beef bouillon
- Cilantro-lime Rice-
- ½ tablespoon butter
- 1 cup long-grain white rice
- 2 cups chicken broth
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- juice and zest of 1 lime
- 2 tablespoons chopped cilantro
- ¼ teaspoon cumin
- Chipotle Sauce-
- ¼ cup mayonnaise
- 2 teaspoons minced jalapenos (from a jar)
- 2 teaspoons juice from jalapeno jar
- ¾ teaspoon sugar
- ½ teaspoon paprika
- ½ teaspoon cumin
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon garlic powder
- 1 pinch of salt
- Other-
- 8 burrito-sized flour tortillas
- 2 cups shredded Mexican cheese blend
- Sour cream
- Cooking spray
Instructions
- In a small bowl combine mayonnaise, minced jalapenos, jalapeno juice, ¾ teaspoon sugar, ½ teaspoon paprika, ½ teaspoon cumin, 1/8 teaspoon cayenne pepper, 1/8 teaspoon garlic powder and a pinch of salt. Mix until well combined and set aside.
- In a small bowl combine masa corn flour, chili powder, onion powder, ½ teaspoon garlic powder, seasoning salt, ½ teaspoon paprika, ¼ teaspoon cumin, garlic salt, ¼ teaspoon sugar, minced onion and beef bouillon. Mix well and set aside.
- Heat a large skillet over medium-high heat. Crumble the ground chuck into the skillet and cook while breaking the meat up into chunks with a spatula until browned. Drain off any excess grease. Add 3/4-1 cup of water and the taco seasoning to the ground beef. Mix well and simmer on medium-low heat for 20 minutes. Simmer until almost all of the moisture has cooked away.
- Melt the butter in a medium saucepan. Add the rice and cook while stirring for 1-2 minutes. Add the chicken broth, salt, pepper, zest and lime juice, cilantro and ¼ teaspoon cumin. Bring to a boil. Reduce heat, cover and cook for about 15-16 minutes. Remove from heat and allow the rice to sit covered for an additional 10 minutes.
- Lay out a sheet of paper towel onto a microwave safe plate. Add one tortilla on top of the paper towel. Add a thin layer of cheese