Beef Tacos
……………………………………………………………………………………………………..| 1 cup white rice ($.20) ¾ pound ground beef ($1.12) ½ onion, chopped ($.15) 2 teaspoons ground cumin($.10) salt and pepper 8 Old El Paso taco shells ($.75) | 1 cup shredded iceberg lettuce ($.25) 1 plum tomato, chopped ($.53) 1 cup cheddar cheese ($.75) ½ cup sour cream ($.15) 4 ears of corn ($1) |
In a medium saucepan, bring 2½ cups of water to a boil, add the rice and bring back to a boil. Reduce the heat, cover and simmer for 20 minutes. Fluff the rice with a fork before serving.
In a large skillet, brown ground beef with chopped onion. Drain excess fat. Return the beef to the skillet and add the ground cumin, salt and pepper and ¼ cup of water. Simmer for 4 to 5 minutes.
Add the cooked taco meat to the taco shells and top with the shredded lettuce, diced tomato, and shredded cheddar cheese.
Remove the husks and silk from the ears of corn and boil the corn in a large pot of water for 4 to 5 minutes or place the ears of corn in microwave-safe baking dish, cover with plastic wrap, and microwave for 7 to 9 minutes.
Serve Beef Tacos with Rice and Corn on the Cob.
Cost: $4.91
Frugal Fact: Coupons for name-brand taco shells, such as Old El Paso, and sour cream are released several times throughout the year. Match the coupon with a sale or store promotion for the lowest price on taco shells and sour cream.
1 comment:
I haven't tried this recipe yet but I do have that cookbook. So far the only recipe I've made from it was the White Chicken Chili and it was not a hit around here. I don't know if I messed something up or if it was just the recipe.
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