Easy Tacos and Spanish Rice

Tacos Ingredients:

1 lb. Ground Beef
2 large diced potatoes
1 Tbsp salt
1/2 Tbsp black pepper
1 tsp. chili powder

Directions:

In large skillet brown ground beef with salt, pepper, and chili powder. Once meat is browned add diced potatoes and cook for another 3 minutes then add enough water to cover meat and potato mixture. Cover and cook for 5 minutes or until potatoes are tender. If there is still water left in the pan add a teaspoon of flour and cook for another 2 minutes. I like to add the flour to help bind the mixture and keep it from falling out of the taco shells. Serve with your choice of hard shells or soft shells as well as lettuce, tomato, shredded cheese, and hot sauce.

Spanish Rice Ingredients:

2 Cups White Rice
4 Cups Chicken Stock
1 Garlic Clove, minced
1 Tbsp Onion Powder
2 tsp Salt
1 Tbsp Olive Oil
1 Tbsp Butter
2 Tbsp Tomato Paste
1 tsp Oregano

1. In a large skillet brown rice in olive oil, medium/high heat. Add onion powder and garlic. Cook  rice mixture about 4 minutes stirring frequently.

2.. In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.