1/4lb Ground Chuck
1 15oz Can of Black Beans
1 10oz Can of Rotel
2 Cobs of Fresh Corn
1/4 Large Onion
1 1/2 tsp. Cumin
1 1/2 tsp. Chili Powder
Salt & Pepper
1 1/2 + 1/4 Cups Water
1 Cup Rice
1 Lime
10 Flour Tortillas
Toppings:
Cheese
Salsa
Cilantro
Preheat oven to 275 F.
In a large skillet brown the ground chuck and drain off excess fat.
In the same skillet add onion and cook for 3-4 min until onion is translucent.
Add the black beans (drained and rinsed), corn (cut from the cob), rotel, ground chuck, cumin, chili powder, salt & pepper and 1/4 cup of water. Mix together and let simmer on medium-low heat string occasionally. Once the black bean mixture is reduced and is thick, it is ready to eat.
Take a pot and bring 1 1/2 cups of water to a boil over high heat. Once boiling add 1 cup of rice, stir and place a lid on the pot. Turn heat to medium-low and cook for 15 min.
Wrap your tortillas in foil and place in the oven to get warm.
After 15 min, remove rice from heat and let sit for an additional 5 min. (do not take the lid off)
When your rice is done, zest one lime and add to the rice along with the lime juice. Mix together.
Present every component “family-style” (separately) at the table. Also include cheese, salsa and cilantro for toppings.
TIPS:
If you don’t have cumin or chili powder in your pantry, you can use 1 packet of taco seasoning instead.
When taking the corn off the cob, be careful! Just run a sharp knife down the cob and the kernels will fall off. Go slowly so that you don’t hurt yourself. If you don’t want to use fresh corn it is ok to use 1 can of corn.
Don’t have an instrument to zest a lime? No worries, just add the juice. If you still can’t taste lime go ahead and add more lime juice.
You can always omit the beef and have this be a vegetarian dish!
Want it spicy? Add 1 jalapeno when you are first cooking the onion for the black bean mixture.
Out of The Box Cooking 