Build-Your-Own Chicken & Beef Picadillo Tacos
w/ black beans, Mexican rice, & Nada's salsa trio & chips
SERVES 4 • OVEN, MICROWAVE • 50 MINUTES
Step 1Preheat the oven to 375º & prepare to cook on the middle rack. While the oven is preheating, unpack all your "mise en place" (ingredients).
Step 2Remove the plastic lid from the pan of chicken & beef*. Place the foil-covered pan on a sheet tray in the oven on the middle rack for 35-40 minutes. You know your oven best; cook time may vary. The chicken & beef are both cooked, so you are just reheating. Stir the meat halfway through to ensure even heating.
Reheat the beans & rice by removing the tight fitting lid from each tray & setting very loosely on top. Place container of beans on a microwave-safe plate & microwave for 1 minute intervals until hot, stirring in between. Be careful when taking off the lid as hot steam could cause burns. Cooking time should be around 2-3 minutes, depending on your microwave. Repeat above steps for the Mexican rice.
Toward the end of cooking, set your table with the rest of your toppings, sauces, & salsas. Remove the meat from the oven & place foil-wrapped tortillas directly onto the oven rack for 5 minutes to reheat. You can also remove the foil from the tortillas & place them on a plate in the microwave until warm, about 1-2 minutes.
When the meat, black beans, Mexican rice, & tortillas are hot & the table is set, it's time to feast! Build-your-own soft taco, tostada, taco salad, or however you taco best. Enjoy!
You've probably eaten all the chips & salsa already, but just in case:
Mild = Fire-Roasted Tomato Ancho
Medium = Smoked Chipotle Morita
Spicy = Habanero Kreeper
*For impossible meat picadillo - follow the same cooking instructions for the chicken & beef picadillo