Gluten-Free Meat or Bean Tacos with Mexican Rice

Meat or Bean Tacos with Mexican Rice

This is one of my favorite Quick meals! Rice is cooking, fry the shells, slap on the refried beans, add a veggie and dinner is DONE. My kids LOVE this dish.
Tacos
1 Bag of Mission Corn Tortillas
Canola Oil
Salt
1 lb of Hamburger browned (drained)
1 can Black eyed peas (drained and rinsed)
1 packet of McCormick Taco Seasoning
or my favorite.....
1 Can of Fat free Refried Beans
If you have never had a taste for Hard shell corn tortillas this is for you. Yum! Put about a 1/2 of a inch oil in the bottom of a frying pan. Turn heat to med-high and salt oil. Todetermine if the oil is ready for frying put an end of a wooden spoon in the oil. When there is tons of little bubbles around the end, its ready for frying. Drop first shell in oil cook 8-10 sec flip cook 2 sec more. (cook less if you like them softer, longer if you want it like a chip) Take out shell (Invest in a good set of tongs) fold shell in half and let sit until you are able to handle it. Fill it with meat, cheese lettuce whatever you like. Or spread the refried bean all along one side, cheese and squish.
Mexican Rice
1 can (8 ounces) of Tomato Sauce
1 tsp Better than Bouillon (Beef)
2 T Olive oil
1 cup of Long Grain Rice (uncooked)
1 chopped green onion
2 cups of water
1/2 tsp each of salt and garlic powder (Adams Brand)
Directions: Put the bouillon in the 2 cups of water in the microwave for 1 or 2 min to dissolve the paste. Heat the oil in the skillet on med or med high, then add the rice and stir. Continue to stir the rice until its slightly brown. Stir in the water, tomato sauce, onions and spices. Once it begins to boil, turn the beat down to med-low. Then put the lid on the skillet. Do not stir anymore. Let the rice cook for approximately 20 min. When the water has evaporated the green onions will stay on top of the rice.
(Original Rice Recipe from the kitchen of Lisa Cordova)