MENU
 
 
 
 

  • Tex-Mex Tacos

    2 votes
    Tex-Mex Tacos
    Prep: 10 min Cook: 35 min Servings: 12
    by Beth Roan
    118 recipes
    >
    Rice, corn, chicken and some spice. Serve alone or in tortillas.

    Ingredients

    • 1 Tbs Vegetable Oil
    • 1 Onion, chopped
    • 1 clove Garlic, minced
    • 1 Tbs Chili Powder
    • 1 Tbs Fresh Oregano, finely chopped
    • 1/2 tsp Salt
    • 1/2 tsp Pepper
    • 1 cup Rice, uncooked
    • 2-1/2 cups Tomato Juice
    • 1 can Black Beans
    • 1 cup Corn
    • 1/2 cup Ketchup
    • 2 Tbs Fresh Cilantro, chopped
    • 2 Tbs Lime Juice
    • 12 oz Chicken Breast, cooked
    • 1/2 cup Colby Jack Cheese, shredded
    • 12 Corn Tortillas

    Directions

    1. Heat vegetable oil in a deep skillet set over medium heat.
    2. Add the onion, garlic, chili powder, oregano, salt, and pepper.
    3. Cook for 4 minutes.
    4. Stir in the rice and tomato juice and bring to a boil.
    5. Reduce heat to low and cover tightly.
    6. Cook for 20 minutes or until rice is cooked.
    7. Fluff rice with a fork and increase heat to medium.
    8. Stir in beans, corn, and Ketchup.
    9. Cook until heated through, about 5 minutes.
    10. Stir in fresh herb and lime juice.

    Similar Recipes

    Reviews

    • Arturo Féliz-Camilo
      Arturo Féliz-Camilo
      Thanks for sharing!

      Comments

      • Veronica Gantley
        Veronica Gantley
        Stunning colors! What a gorgeous and delicious recipe!

        Leave a review or comment