​Beef and Bean Tacos

Cook's Country makes full burritos with this recipe, but we're lazy so we just dollop the filling over warmed tortillas and chow down.
Rice:
1 ½ cups low-sodium chicken broth
¾ cup long-grain white rice
3 garlic cloves, minced
½ teaspoon salt
¼ cup minced fresh cilantro

Beef and Bean filling:
½ cup low-sodium chicken broth
1 (15-ounce) can pinto beans, rinsed
1 tablespoon vegetable oil
1 onion, chopped fine
3 tablespoons tomato paste
3 garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon chipotle chile powder
12 ounces 90 percent lean ground beef
1 tablespoon lime juice
¾ teaspoon salt

​To Serve:
6 (10-inch) flour tortillas
10 ounces sharp cheddar cheese, shredded (2 1/2 cups)
sour cream
​cilantro
FOR THE RICE:
Bring broth, rice, garlic, and salt to boil in small saucepan over medium-high heat. Reduce heat to low, cover, and cook until rice is tender and all liquid has been absorbed, about 20 minutes. Remove rice from heat and let sit, covered, for 10 minutes. Add cilantro, fluff rice with fork, cover, and set aside.

FOR THE BEEF AND BEAN FILLING:
Meanwhile, combine broth and half of beans in medium bowl. Using potato masher, coarsely mash beans together with broth. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and cook until just beginning to brown, about 5 minutes. Stir in tomato paste, garlic, cumin, oregano, and chile powder and cook until fragrant, about 1 minute. Add beef, breaking up pieces with spoon, and cook until no longer pink, 8 to 10 minutes.


Stir mashed bean mixture into meat mixture. Cook, stirring constantly, until nearly all liquid has evaporated, about 3 minutes. Stir in remaining whole beans, lime juice, and salt. Remove from heat, cover, and set aside.

Warm the tortillas in a pan set over medium heat for 30-60 seconds per side. Serve with the rice and beef and beans, along with any other toppings desired.
Source

Notes:
  • ​The rice and filling can be made and refrigerated up to 24 hours in advance. Microwave each until hot, about 2 minutes, stirring halfway through microwaving.