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August 8, 2011
Mexican Beef Pockets
Beef On The Stove Top
Prep time:
15 minutesCooking time:
15 minutes“Make your own refried beans to reduce your food bill. Fry 15 ounces of undrained canned pinto beans in 3 tablespoons of hot bacon drippings or oil. Mash the beans with a wooden spoon.”
Ingredients
Serves 8
- 1 pound ground beef
- 1 medium onion, chopped
- 1 cup mild or hot vegetable juice cocktail
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 (4-ounce) can chopped mild green chiles
- 1/2 cup instant rice
- 1 (15-ounce) can refried beans
- 8 (9-inch) flour tortillas
- 8 crisp taco shells
- 3/4 cup shredded mild or jalapeño Monterey Jack cheese
Directions
1
Heat a large nonstick skillet over medium-high heat; add beef and onion. Cook until beef is browned and crumbly and onion is tender, about 10 minutes; drain off pan drippings.
2
Add vegetable juice cocktail, cumin, salt and chiles to skillet; reduce heat to medium. Simmer for 10 minutes. Stir in rice; cover skillet and remove from heat. Let stand for 5 minutes.
3
Meanwhile, spoon refried beans into a microwave-safe dish; cover with plastic wrap. Microwave on MEDIUM until heated through, about 3 minutes. Spread beans over each tortilla.
4
Stir beef and rice mixture; spoon into taco shells. Place 1 taco on each tortilla. Fold tortillas around tacos. Sprinkle filling with Monterey Jack cheese.
Variations(1)
-
Mexican Beef Pockets
Created by Leah Urie on Sep 19, 2011
Reviews(0)
Cookin' xpress!
Cookin' xpress!
You can fold the soft tortillas more easily if you warm them in the microwave. Follow the package directions.
Great Pairings
Black Bean & Corn Salad
You can save money by using olive oil and balsamic vinegar instead of the bottled Italian vinaigrette dressing called for in the recipe. Use 1 part vinegar to 3 parts oil for the best flavor.
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