Mexican Platter

Ingredients

For the Beef Tacos

• 1 lb (450g) lean ground beef
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup (60ml) tomato sauce
• 8 small corn or flour tortillas
• ½ cup diced white onion
• ¼ cup chopped fresh cilantro
• Crumbled Cotija cheese (optional)

For the Mexican Rice

• 1 cup long-grain white rice
• 2 tablespoons vegetable oil
• 2 cups chicken broth
• ½ cup tomato sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon ground cumin
• Salt, to taste

For the Refried Beans

• 2 cups canned refried beans
• 1 tablespoon butter
• ¼ teaspoon garlic powder
• ½ cup shredded cheddar or Monterey Jack cheese

For the Guacamole

• 2 ripe avocados
• 1 small tomato, diced
• ¼ cup red onion, finely chopped
• 1 tablespoon lime juice
• 2 tablespoons chopped cilantro
• Salt and black pepper, to taste

Pico de Gallo

• 2 Roma tomatoes, diced
• ¼ cup white onion, finely chopped
• 2 tablespoons chopped cilantro
• 1 tablespoon lime juice
• Salt, to taste

Sour Cream

• 1 cup sour cream

Instructions

Step 1: Cook the Mexican Rice

1. Heat the vegetable oil in a saucepan over medium heat.
2. Add the rice and cook for 3–4 minutes, stirring until lightly golden.
3. Stir in the chicken broth, tomato sauce, garlic powder, onion powder, cumin, and salt.
4. Bring to a boil, reduce the heat to low, cover, and simmer for 18–20 minutes.
5. Remove from the heat and fluff with a fork.

Step 2: Prepare the Taco Meat

1. Heat olive oil in a skillet over medium heat.
2. Cook the onion for 3 minutes, then add the garlic.
3. Add the ground beef and cook until browned.
4. Drain any excess fat.
5. Stir in the chili powder, cumin, paprika, oregano, salt, pepper, and tomato sauce.
6. Simmer for 5 minutes.

Step 3: Warm the Refried Beans

1. Melt the butter in a saucepan.
2. Add the refried beans and garlic powder.
3. Stir until heated through.
4. Sprinkle the shredded cheese on top and let it melt.

Step 4: Make the Guacamole

1. Mash the avocados in a bowl.
2. Stir in the tomato, onion, cilantro, lime juice, salt, and pepper.
3. Mix until creamy but slightly chunky.

Step 5: Prepare the Pico de Gallo

1. Combine the tomatoes, onion, cilantro, lime juice, and salt.
2. Toss gently and let sit for 10 minutes.

Step 6: Assemble the Tacos

1. Warm the tortillas in a skillet for about 30 seconds per side.
2. Fill each tortilla with the seasoned beef.
3. Top with diced onion, cilantro, and Cotija cheese if desired.

Step 7: Assemble the Platter

1. Arrange the tacos on one side of a large serving platter.
2. Add portions of Mexican rice and cheesy refried beans.
3. Spoon the guacamole, pico de gallo, and sour cream into small bowls or sections of the platter.
4. Garnish with fresh cilantro and lime wedges.