½ cup chopped onion
2-3 cloves garlic, finely minced or 1 teaspoon garlic powder
1 can (6-ounces) tomato paste
1 can (15-ounces) tomato sauce
3 cups chicken broth, I use low-sodium
½ cup long grain, basmati, or jasmine white or brown rice
1 can (15-ounces) black or pinto beans, rinsed and drained
1 tablespoon chili powder
2 teaspoon ground cumin
1 teaspoon salt
½ teaspoon paprika, smoked or sweet
½ teaspoon dried oregano
¼ teaspoon black pepper
Creamy Lime Dressing:
1 cup buttermilk
½ cup mayonnaise
4 ounces cream cheese, softened to room temperature
¼ cup fresh cilantro, more or less to taste
2 tablespoons fresh lime juice
1 teaspoon salt
½ teaspoon onion powder
½ teaspoon garlic powder
Pinch of black pepper
Toppings:
Corn chips (aka Fritos), lightly crushed
Shredded cheese
Chopped lettuce
Chopped tomatoes
Sliced olives
Diced avocados
Stovetop Directions: In a deep 12-inch skillet, electric skillet, or saucepan set over medium heat, cook the ground beef or turkey, onion, and garlic with a pinch of salt and pepper. Break the meat into small pieces as it cooks; continue cooking until the meat is no longer pink. Drain excess grease and return to the heat.
Add the tomato paste, tomato sauce, chicken broth, rice, beans, chili powder, cumin, salt, paprika, oregano and pepper. Stir well to combine. Bring to a simmer and cook for 30-35 minutes, uncovered, until the rice is tender. Stir often and moderate heat to prevent sticking.
For the dressing: combine all the ingredients together in a blender and process until smooth.
Serve the taco meat over crushed corn chips. Top with shredded cheese, lettuce, dressing, and any additional toppings your heart desires (like, tomatoes, olives, avocados, etc).
Recipe and image from melskitchencafe.com
