Ein köstliches mexikanisches Pfannengericht, servierfertig in nur 30 Minuten! Unsere Old El Paso™ Taco Würzmischung verleiht diesem Gericht aus saftigem Rinderhackfleisch, Reis und Mais das gewisse Etwas.
Zutaten
1 Beutel Old El Paso™ Würzmischung für Tacos
1 Glas Old El Paso™ Chunky Salsa Dip Mild
450 g mageres Rinderhackfleisch
350 ml Wasser
250 g Mais, aus der Dose, abgetropft
350 g Instantreis, ungekocht
90 g Käse, gerieben
75 g Kopfsalat, gezupft
1 mittelgrosse Tomate, gehackt
Falls gewünscht 1 Becher Crème fraîche
Anweisungen
Cook the mince in a medium frying pan over a medium heat for 8–10 minutes, stirring now and then, until browned and cooked through. Drain off any excess liquid.
Stir in all but a small pinch of the taco seasoning, along with the water, salsa and sweetcorn. Bring to the boil, then stir in the rice. Cook for about 1 minute, then take the pan off the heat. Cover and leave to stand for about 8 minutes.
Fluff the rice with a fork. In a small bowl, mix the cheese with the remaining taco seasoning, then sprinkle over the pan. Cover and leave for 1–2 minutes, until the cheese has melted.
Garnish around the edge of the pan with the torn lettuce and chopped tomato. Serve straight from the pan, with crème fraîche on the side if you like.
