Cook Once, Eat Thrice Night #2: Shredded Beef Taco Bowls
If you followed the plan for Night #1, you'll have dinner on the table in 15 minutes tonight! Be sure to save any leftover vegetables and toppings.
Author: Alison Diven
Cuisine: Mexican
Serves: 4
Ingredients
Prepared cumin-flavored beef from Night #1
Prepared rice from Night #1
1 can black, pinto, or kidney beans
½ cup frozen organic corn kernels
1 large bell pepper
2 medium tomatoes (if in season)
1 large or 2 small avocados
1 handful cilantro
½ cup salsa
½ cup sour cream (optional)
Leftover sliced green onions
Instructions
Rinse and drain beans. Rinse frozen corn in warm water and set aside for a few minutes to thaw. Chop bell pepper, tomatoes (if using), and cilantro. Slice avocados.
Meanwhile, gently warm shredded cumin beef and rice. You can use a single large skillet on low and place the beef on one half and the rice on the other half.