Ingredients:

  • 1 lb Lean Ground Beef (85/15)
  • 0.5 cup Water
  • 2 tbsp All-purpose flour
  • 1 tbsp Chili powder
  • 1 tsp Smoked paprika
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 1 tsp Ground cumin
  • 1 tsp Salt
  • 0.5 tsp Cocoa powder
  • 12 Hard Taco Shells
  • 2 cups Cooked Long Grain Rice
  • 15 oz Refried beans
  • Toppings (Lettuce, Cheese, Tomatoes, Sour Cream)

Instructions:

  1. Brown the beef. Place the 1 lb ground beef in a skillet over medium high heat. Note: Don't let it develop a hard crust; we want it tender.
  2. Break it down. Use a potato masher or spoon to smash the meat into tiny pieces until no large clumps remain.
  3. Whisk the slurry. In a small jar, shake together 0.5 cup water and 2 tbsp flour until completely smooth.
  4. Season the pan. Stir in the chili powder, paprika, onion powder, garlic powder, cumin, salt, and cocoa powder.
  5. Simmer and thicken. Pour the flour water mixture over the beef and reduce heat to low.
  6. Cook to texture. Simmer for 5-8 minutes until the sauce is thick and velvety.
  7. Prep the sides. Heat 15 oz refried beans and 2 cups rice in the microwave or on the stove until steaming hot.
  8. Warm the shells. Bake the 12 taco shells at 350°F (180°C) for 3 minutes until fragrant and crisp.
  9. Assemble the feast. Layer the beans, rice, and meat into shells or bowls.
  10. Garnish fast. Top with shredded lettuce, cheddar cheese, diced tomatoes, and sour cream while the meat is still hot.