From 3676869086e8aff37585f67457c255d46cae9917 Mon Sep 17 00:00:00 2001 From: Joey Date: Sun, 17 Nov 2024 18:55:17 -0500 Subject: [PATCH] meganvskitchen --- README.rst | 1 + recipe_scrapers/__init__.py | 2 + recipe_scrapers/meganvskitchen.py | 16 + .../meganvskitchen.com/meganvskitchen_1.json | 48 + .../meganvskitchen_1.testhtml | 973 ++++++++++++++++++ .../meganvskitchen.com/meganvskitchen_2.json | 77 ++ .../meganvskitchen_2.testhtml | 957 +++++++++++++++++ 7 files changed, 2074 insertions(+) create mode 100644 recipe_scrapers/meganvskitchen.py create mode 100644 tests/test_data/meganvskitchen.com/meganvskitchen_1.json create mode 100644 tests/test_data/meganvskitchen.com/meganvskitchen_1.testhtml create mode 100644 tests/test_data/meganvskitchen.com/meganvskitchen_2.json create mode 100644 tests/test_data/meganvskitchen.com/meganvskitchen_2.testhtml diff --git a/README.rst b/README.rst index bcb1ad8cd..8e66e4782 100644 --- a/README.rst +++ b/README.rst @@ -295,6 +295,7 @@ Scrapers available for: - `https://www.marthastewart.com/ `_ - `https://matprat.no/ `_ - `https://www.mccormick.com/ `_ +- `https://meganvskitchen.com/ `_ - `https://meljoulwan.com/ `_ - `https://www.melskitchencafe.com/ `_ - `https://www.miljuschka.nl/ `_ diff --git a/recipe_scrapers/__init__.py b/recipe_scrapers/__init__.py index ea538b3e8..d6e08ca57 100644 --- a/recipe_scrapers/__init__.py +++ b/recipe_scrapers/__init__.py @@ -243,6 +243,7 @@ from .marthastewart import MarthaStewart from .matprat import Matprat from .mccormick import McCormick +from .meganvskitchen import MeganVsKitchen from .meljoulwan import Meljoulwan from .melskitchencafe import MelsKitchenCafe from .miljuschka import Miljuschka @@ -543,6 +544,7 @@ LittleSunnyKitchen.host(): LittleSunnyKitchen, LeitesCulinaria.host(): LeitesCulinaria, McCormick.host(): McCormick, + MeganVsKitchen.host(): MeganVsKitchen, Miljuschka.host(): Miljuschka, ModernHoney.host(): ModernHoney, MomOnTimeout.host(): MomOnTimeout, diff --git a/recipe_scrapers/meganvskitchen.py b/recipe_scrapers/meganvskitchen.py new file mode 100644 index 000000000..bffde6c6c --- /dev/null +++ b/recipe_scrapers/meganvskitchen.py @@ -0,0 +1,16 @@ +from ._abstract import AbstractScraper +from ._grouping_utils import group_ingredients + + +class MeganVsKitchen(AbstractScraper): + @classmethod + def host(cls): + return "meganvskitchen.com" + + def ingredient_groups(self): + return group_ingredients( + self.ingredients(), + self.soup, + ".wprm-recipe-ingredient-group h4", + ".wprm-recipe-ingredient", + ) diff --git a/tests/test_data/meganvskitchen.com/meganvskitchen_1.json b/tests/test_data/meganvskitchen.com/meganvskitchen_1.json new file mode 100644 index 000000000..529f9a43b --- /dev/null +++ b/tests/test_data/meganvskitchen.com/meganvskitchen_1.json @@ -0,0 +1,48 @@ +{ + "author": "Megan", + "canonical_url": "https://meganvskitchen.com/crispy-ground-beef-tacos/", + "site_name": "Megan vs Kitchen", + "host": "meganvskitchen.com", + "language": "en-US", + "title": "Crispy Beef Tacos", + "ingredients": [ + "1 pound ground beef (lean, 90%)", + "1 packet of taco seasoning", + "¾ cup enchilada sauce", + "2.5 cups Oaxaca cheese (or Mexican cheese or Monterey Jack )", + "10 corn tortillas", + "1 tbs olive oil", + "Toppings: (hot sauce, guacamole, salsa, pickled onions, sour cream, lime wedge)" + ], + "instructions_list": [ + "Preheat oven to 450F.", + "Brown beef in a skillet over medium-high high heat. Mix in taco seasoning and enchilada sauce. Bring to a simmer, then remove pan from the heat.", + "Wrap corn tortillas in a damp paper towel and microwave for 30-60 seconds or until they are pliable.", + "Brush one side of a tortilla with olive oil. Flip it so the oiled side is on the pan. Add 2 tablespoons of shredded cheese to half of the tortilla, top with 1/4 cup of ground beef, and 2 more tablespoons of shredded cheese. Fold the tortilla over the filling*.", + "Repeat with the remaining tortillas and range the tacos in a single layer on your baking sheet.", + "Bake for 16 minutes, or until the tortillas are crispy and the cheese has melted. Let them cool for 3 minutes before serving." + ], + "category": "Main Course", + "yields": "10 servings", + "description": "These Crispy Ground Beef Tacos are an easy weeknight win. They only take 35 minutes to make, and everyone will love dipping them in salsa, queso, and guacamole!", + "total_time": 35, + "cook_time": 35, + "cuisine": "Mexican", + "ratings": 4.67, + "ratings_count": 9, + "nutrients": { + "servingSize": "2 taco", + "calories": "524 kcal", + "fatContent": "30 g", + "saturatedFatContent": "16 g", + "transFatContent": "0.6 g", + "carbohydrateContent": "28 g", + "sugarContent": "4 g", + "proteinContent": "36 g", + "fiberContent": "4 g" + }, + "image": "https://meganvskitchen.com/wp-content/uploads/2023/07/Crispy-Beef-Tacos-Sheet-Pan.jpg", + "keywords": [ + "Crispy Beef Tacos" + ] +} diff --git a/tests/test_data/meganvskitchen.com/meganvskitchen_1.testhtml b/tests/test_data/meganvskitchen.com/meganvskitchen_1.testhtml new file mode 100644 index 000000000..247d5dc9a --- /dev/null +++ b/tests/test_data/meganvskitchen.com/meganvskitchen_1.testhtml @@ -0,0 +1,973 @@ + + + + + + + + + + + + + + + + + + + + + + + + + + + + Crispy Ground Beef Tacos (Baked) - Megan vs Kitchen + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +

Megan vs Kitchen

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Crispy Ground Beef Tacos (Baked)

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Published: · Modified: by

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These Crispy Ground Beef Tacos are an easy weeknight win. They only take 35 minutes to make, and everyone will love dipping them in salsa, queso, and guacamole!

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+
Crispy Beef Tacos Dipped into guacamole

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This easy dinner recipe takes ground beef tacos to another level. They are made with simple ingredients like ground beef, taco seasoning, enchilada sauce, cheese, and corn tortillas.

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I love how these crispy tacos are perfect for dipping into salsa, queso, or a creamy avocado dip. This is an easy recipe that's perfect for your next taco night!

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If you liked this easy weeknight dinner, then you should check out the crispy chicken tacos version or the buffalo chicken taco version!

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Jump to:
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Ingredients & Substitutions

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Crispy Baked Ground Beef Tacos Ingredients
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  • Ground Beef: I used lean ground beef, 90%, so I wouldn't have to drain any excess fat from the skillet, but you still have tender, juicy ground meat.
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  • Taco Seasoning: You can use store-bought or homemade taco seasoning.
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  • Enchilada Sauce: You can use your favorite red enchilada sauce or make your homemade enchilada sauce and freeze the leftovers!
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  • Cheese: I used Oaxaca cheese for these tacos. It's a mozzarella-like cheese that melts very easily. You can also use Monterey Jack, Cheddar Cheese, or a Mexican Cheese Blend.
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  • Olive Oil: Brush (or spray) olive oil on the tortillas so they don't stick to the pan and get crispy. Avocado oil and vegetable oil also work.
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  • Corn Tortillas: I think corn tortillas are best for this recipe, but you can also use flour. If you use flour, bake them for 4-6 minutes less and make sure you oil them well since they stick to the pan a little more than baked corn tortillas.
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Full ingredient list with quantities in the recipe card below

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How to Make Crispy Beef Tacos

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Step 1 | Cook Ground Beef

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Brown beef in a skillet over medium-high heat. Mix in taco seasoning and enchilada sauce. Bring to a simmer, then turn off the burner.

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spices and sauce in beef
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Step 2 | Warm up Tortillas

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Wrap corn tortillas in a damp paper towel and microwave for 30-60 seconds or until they are pliable. Brush one side of a tortilla with olive oil.

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brushing oil on to tortilla
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Step 3 | Assemble 

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Place the tortilla oiled side down onto a baking sheet. Add shredded cheese, taco meat, and more cheese to one side of the tortilla and fold the tortilla over the filling.

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fill tacos on sheet pan
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Step 4 | Bake Crunchy Beef Tacos

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 Bake at 450F for 16 minutes. Then serve with all of your favorite dipping sauces!

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baked tacos on pan
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Tip

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These crunchy tacos are best when baked directly on a nonstick or ceramic sheet pan. I wouldn't recommend using foil, as I've had problems with the corn tortillas sticking to it.

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Favorite Taco Toppings & Sauces

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  • Guacamole – The rich, creamy avocado pairs perfectly with the savory ground beef and crispy corn tortillas. 
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  • Pico de Gallo – Fresh and zesty, pico de gallo adds flavor with every bite. Homemade pico de gallo is much more flavorful than anything in the store.
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  • Quesadilla Dipping Sauce – This is only one of my favorite sauces. The whole family will love dipping their tacos into it!
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  • Salsa – Pick your favorite variety and spice level, from mild to fiery. 
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  • Queso: If you feel indulgent, this melted cheese sauce will take your tacos to the next level.
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Sides for Crispy Baked Beef Tacos

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  • Mexican Rice - It's the perfect side for tacos, and it only requires a few simple ingredients!
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  • Poblano Rice - It has a bold and unique flavor that pairs perfectly with these tacos. 
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  • Mexican Fruit Salad - This fruit salad has fresh fruit, chamoy sauce, and Tajin seasoning, making a nice balance with the savory tacos.
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Recipe Questions

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Why aren't my tortillas staying folded?

Make sure your tortillas are warm enough before filling and folding them. If they aren't, they will not stay folded.

If your tortillas refuse to remain folded, you can secure them with a toothpick.

Can I use flour tortillas?

I've tested these with flour tortillas, and they work. You'll want to cook the flour tortillas for less time than the corn tortillas, and make sure you oil them well so they don't stick to the pan.

Can You Freeze These for Meal Prep?

Absolutely!
1. Assemble the tacos as directed, but skip oiling the tortillas. Lay them in a single layer on a baking sheet and freeze for 1 hour until firm.

2. Once frozen, transfer to a freezer-safe bag or airtight container to avoid freezer burn.

3. When ready to bake, preheat the oven to 400°F. Place the frozen tacos on a baking sheet, brush lightly with oil, and bake for 18-22 minutes until heated through and crispy.

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Have you tried this recipe yet? I'd love to know how it turned out! Leave a ⭐️⭐️⭐️⭐️⭐️ review below or tag @MeganVsKitchen on social.

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Crispy Beef Tacos on a Sheet Pan
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Crispy Beef Tacos

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These Crispy Ground Beef Tacos are an easy weeknight win. They only take 35 minutes to make, and everyone will love dipping them in salsa, queso, and guacamole!
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4.67 from 9 votes
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+ + Print + Pin + + Rate + + +
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Cook Time: 35 minutes
Total Time: 35 minutes
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Servings: 10 tacos
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Ingredients
 

  • 1 pound ground beef lean, 90%
  • 1 packet of taco seasoning
  • ¾ cup enchilada sauce
  • 2.5 cups Oaxaca cheese or Mexican cheese or Monterey Jack
  • 10 corn tortillas
  • 1 tbs olive oil
  • Toppings: hot sauce, guacamole, salsa, pickled onions, sour cream, lime wedge
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See it. Make it. Eat it!

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Instructions

  • Preheat oven to 450F.
  • Brown beef in a skillet over medium-high high heat. Mix in taco seasoning and enchilada sauce. Bring to a simmer, then remove pan from the heat.
  • Wrap corn tortillas in a damp paper towel and microwave for 30-60 seconds or until they are pliable.
  • Brush one side of a tortilla with olive oil. Flip it so the oiled side is on the pan. Add 2 tablespoons of shredded cheese to half of the tortilla, top with ¼ cup of ground beef, and 2 more tablespoons of shredded cheese. Fold the tortilla over the filling*.
  • Repeat with the remaining tortillas and range the tacos in a single layer on your baking sheet.
  • Bake for 16 minutes, or until the tortillas are crispy and the cheese has melted. Let them cool for 3 minutes before serving.
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Notes

Make sure your tortillas are warm enough before filling and folding them. If they aren't, they will not stay folded. If your tortillas refuse to remain folded, you can secure them with a toothpick.
+These are best when baked directly on a nonstick or ceramic sheet pan. I wouldn't recommend using foil, as I've had problems with the corn tortillas sticking to it.
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Nutrition

Serving: 2taco | Calories: 524kcal | Carbohydrates: 28g | Protein: 36g | Fat: 30g | Saturated Fat: 16g | Trans Fat: 0.6g | Fiber: 4g | Sugar: 4g
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The nutritional information provided is an estimate and may vary based on the ingredients used.

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Author: Megan
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Comments

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    + Patty says

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    5 stars
    +Delicious! I made these using ground chicken instead of beef. My husband and I loved them. Thanks for the great recipe!

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    + Chad says

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    5 stars
    +I added some hot peppers and onions to the meat, and I have to say that this has to be one of the best taco recipes that I have ever made.

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    + Tina Garrett says

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    Do I put the olive oil side down on pan?

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      + Megan says

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      Yes, flip it so the oiled side is on the pan. Thanks for asking, I made the instructions clearer.

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    + Connie Lillich says

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    why were my tortillas tough to chew ?

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      + Megan says

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      It could be from not enough oil being used, the tortillas were older and dryer to begin with, or they were overcooked.

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    + A.S says

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    Can I use flour tortillas?

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      + Megan says

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      I've made these with flour tortillas once. You'll want to cook the flour tortillas for less time (maybe 5-6 minutes on each side), and make sure you oil the tortillas well so they don't stick to the pan.

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    + Kristina omeara says

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    Can you freeze the extras?

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      + Megan says

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      I haven't personally tried freezing them, but they should freeze well. When you're ready to reheat, I recommend using an air fryer at 375ºF for 5-6 minutes, or an oven at the same temperature for about 20-25 minutes. This should help keep them crispy and delicious!

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    7. +
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+ 4.67 from 9 votes (7 ratings without comment) +
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Did you make this recipe? Let me know!

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+ + + + + + + + + + + + + + + + + \ No newline at end of file diff --git a/tests/test_data/meganvskitchen.com/meganvskitchen_2.json b/tests/test_data/meganvskitchen.com/meganvskitchen_2.json new file mode 100644 index 000000000..612a467aa --- /dev/null +++ b/tests/test_data/meganvskitchen.com/meganvskitchen_2.json @@ -0,0 +1,77 @@ +{ + "author": "Megan", + "canonical_url": "https://meganvskitchen.com/cheesy-bean-and-rice-burrito/", + "site_name": "Megan vs Kitchen", + "host": "meganvskitchen.com", + "language": "en-US", + "title": "Cheesy Bean and Rice Burrito", + "ingredients": [ + "¼ cup sour cream", + "¼ cup mayonnaise", + "2 tablespoons pickled jalapenos diced (optional)", + "2 tablespoons pickled jalapeno juice (optional)", + "1 teaspoon paprika", + "1 teaspoon cumin", + "½ teaspoon garlic powder", + "½ teaspoon onion powder", + "½ teaspoon chipotle chili powder or regular chili powder", + "8 9-inch flour tortillas", + "1 16-oz can of refried beans", + "2 2/3 cups Spanish rice (I used a box of New East’s Spanish rice which makes about 3 cups)", + "2 cups Mexican cheese blend" + ], + "ingredient_groups": [ + { + "ingredients": [ + "¼ cup sour cream", + "¼ cup mayonnaise", + "2 tablespoons pickled jalapenos diced (optional)", + "2 tablespoons pickled jalapeno juice (optional)", + "1 teaspoon paprika", + "1 teaspoon cumin", + "½ teaspoon garlic powder", + "½ teaspoon onion powder", + "½ teaspoon chipotle chili powder or regular chili powder" + ], + "purpose": "Creamy Jalapeno Sauce" + }, + { + "ingredients": [ + "8 9-inch flour tortillas", + "1 16-oz can of refried beans", + "2 2/3 cups Spanish rice (I used a box of New East’s Spanish rice which makes about 3 cups)", + "2 cups Mexican cheese blend" + ], + "purpose": "Cheesy Bean and Rice Burrito" + } + ], + "instructions_list": [ + "In a small bowl, mix together the creamy jalapeno sauce ingredients.", + "Lay a tortilla flat, spread 1/4 cup of refried beans, 1/3 cup of Spanish rice, 1/4 cup of Mexican cheese, and 1/2 tablespoon* of jalapeno sauce down the middle. Roll into a burrito.", + "Fold the burrito.", + "Place a skillet over medium heat. Add burrito seam side down. Toast on both sides till brown." + ], + "category": "Dinner", + "yields": "8 servings", + "description": "Inspired by Taco Bell, this copycat Cheesy Bean and Rice Burrito is easy to make, cheap, and so much better than the original.", + "total_time": 35, + "cook_time": 15, + "prep_time": 20, + "cuisine": "American", + "ratings": 4.79, + "ratings_count": 37, + "nutrients": { + "servingSize": "1 Burrito", + "calories": "385 kcal", + "fatContent": "15.1 g", + "saturatedFatContent": "6.9 g", + "carbohydrateContent": "51 g", + "sugarContent": "2.1 g", + "proteinContent": "13.4 g", + "fiberContent": "3.2 g" + }, + "image": "https://meganvskitchen.com/wp-content/uploads/2022/11/IMG_5024-scaled.jpg", + "keywords": [ + "cheesy bean and rice burrito" + ] +} diff --git a/tests/test_data/meganvskitchen.com/meganvskitchen_2.testhtml b/tests/test_data/meganvskitchen.com/meganvskitchen_2.testhtml new file mode 100644 index 000000000..73a7aa718 --- /dev/null +++ b/tests/test_data/meganvskitchen.com/meganvskitchen_2.testhtml @@ -0,0 +1,957 @@ + + + + + + + + + + + + + + + + + + + + + + + + + + + + Cheesy Bean and Rice Burrito - Megan vs Kitchen + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +

Megan vs Kitchen

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Cheesy Bean and Rice Burrito

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Published: · Modified: by

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Jump to Recipe
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Inspired by Taco Bell, this copycat Cheesy Bean and Rice Burrito is easy to make, cheap, and so much better than the original. The creamy jalapeno sauce takes this humble burrito to the next level.

+ + +
+
Bean and Cheese Burrito split in half

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If you're looking for another Taco Bell copycat recipe, check out these Spicy Potato Soft Tacos! They are easy to make and so good!

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Why you will be craving these burritos

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  • easy to make
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  • the creamy jalapeno sauce is AMAZING
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  • the mixture of refried beans, Spanish rice, and melted cheese makes these a go-to comfort food
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Jump to:
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Ingredients

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Cheesy Bean and Rice Burrito Ingredients
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9-inch Flour Tortillas: I used Mission Super Soft Flour Tortillas, the soft taco-sized ones

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Refried Beans: One can of refried beans is the perfect amount

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If you have leftover refried beans, I have a list of 21 ways you can use up your leftover refried beans.

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Spanish Rice: You can make your own from scratch, but I used a box of New East's Spanish rice which makes about 3 cups

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Mexican Cheese Blend: The cheese gets so melty and blends all the ingredients

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Creamy Jalapeno sauce: This sauce makes the burrito so good. It's worth the extra 5 minutes it will take you to make it. You can omit the chopped jalapenos and pickling juice if you want. It does make the sauce taste better, but it's not necessary.

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How to Make These Burritos

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How to make Cheesy Bean and Rice Burritos
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Make the creamy jalapeno sauce: mix all the ingredients for the sauce together in a small bowl.

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Make Burrito: Lay a tortilla flat spread ¼ cup of refried beans, ⅓ cup of Spanish rice, ¼ cup of Mexican cheese, and ½ tablespoon of jalapeno sauce* down the middle. Roll into a burrito.

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Fold: If you're still trying to figure out how to roll the perfect burrito, this youtube tutorial may help

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Toast: Heat a skillet over medium heat. Add burrito seam side down, toasting on both sides till brown.

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*I preferred how my burrito tasted with ½ of a tablespoon of sauce, but there is plenty of sauce if you want to add more or dip it for later.

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Variations

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Other Cheese: You can use Monterey Jack, Pepper Jack, or Mild Cheddar. You want the cheese to be mild and melt easily.

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Other Rice Flavors: cilantro lime or brown rice

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How to Store

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If you don't think all 8 burritos will be eaten right away, then only make the amount you think you will need. Store all leftover ingredients in the fridge for up to 4 days and assemble the burritos as needed.

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Since the leftover ingredients will be cold, microwave your burrito for 30 seconds, then toast it in a skillet.

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Sides

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  • Mexican sweet corn
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  • Chips with Salsa or Guacamole
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  • Avocado Tomato Salad
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Tips & Tricks

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Taco bell also sells its jalapeno sauce in grocery stores (they call it Creamy Chipotle Sauce).

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You can make the Spanish rice from scratch, or use a boxed version, as I did.

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Cheesy Bean and Rice Burrito spilt in half
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+

Cheesy Bean and Rice Burrito

+ +
Inspired by Taco Bell, this copycat Cheesy Bean and Rice Burrito is easy to make, cheap, and so much better than the original.
+
+ + +
4.79 from 37 votes
+ +
+ + Print + Pin + + Rate + + +
+ +
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
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Servings: 8 Burritos
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Ingredients
 

Creamy Jalapeno Sauce

  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 2 tablespoons pickled jalapenos diced optional
  • 2 tablespoons pickled jalapeno juice optional
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon chipotle chili powder or regular chili powder

Cheesy Bean and Rice Burrito

  • 8 9-inch flour tortillas
  • 1 16-oz can of refried beans
  • 2 ⅔ cups Spanish rice I used a box of New East’s Spanish rice which makes about 3 cups
  • 2 cups Mexican cheese blend
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Instructions

  • In a small bowl, mix together the creamy jalapeno sauce ingredients.
  • Lay a tortilla flat, spread ¼ cup of refried beans, ⅓ cup of Spanish rice, ¼ cup of Mexican cheese, and ½ tablespoon* of jalapeno sauce down the middle. Roll into a burrito.
  • Fold the burrito.
  • Place a skillet over medium heat. Add burrito seam side down. Toast on both sides till brown.
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Notes

*I preferred how my burrito tasted with ½ of a tablespoon of sauce, but there is plenty of sauce if you want to add more or dip it for later.
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Nutrition

Serving: 1Burrito | Calories: 385kcal | Carbohydrates: 51g | Protein: 13.4g | Fat: 15.1g | Saturated Fat: 6.9g | Fiber: 3.2g | Sugar: 2.1g
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The nutritional information provided is an estimate and may vary based on the ingredients used.

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Author: Megan
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Comments

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    + Shannon says

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    5 stars
    +I have not made this yet but I plan to make them very soon. Since I am a vegan I'm going to veganize these! I will come back and let you know how they turn out!!

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    + Rezz says

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    4 stars
    +It came out great! I used Vegetarian refried beans & Keto tortillas. I got the Taco Bell sauce from the store & I wish I just made it myself, which I'm going to next time. Comes quite close to the original Taco Bell offering even with my substitutions.

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    + Cindy says

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    5 stars
    +My son, who loves bean and rice burritos, gave it a thumbs up! The sauce is so good!

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    + Nicole says

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    Added shredded chicken and avocado; and made the sauce with sour cream and plain Greek yogurt. Delish. Husband approved.

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    + Cora says

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    5 stars
    +So good, we added spicy taco seasoning to the sauce on top of all the other seasonings it includes.
    +Turned out really good!

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    + Anna says

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    5 stars
    +I made these as part of my weekly meal prep. I added more jalapeno peppers because I didn't have pickled jalapenos. These will definitely be made again.
    +Highly recommend!

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    + Brian says

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    5 stars
    +very good and super filling

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    + Victoria says

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    I didn’t have just long grain rice, but did have a box mix for long grain jambalaya rice and the flavors were perfect!!!! Such a great recipe and great idea, everyone loved it! Definitely don’t omit the jalapeño in the sauce 😉 I didn’t have chili powder, so I made due.

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    + San says

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    5 stars
    +My family loved this recipe! One of my kids said this is ten times better than Taco Bell and I agree. Super quick and easy to make. We used a Ben's Spanish Rice pouch, because that is what was available at our store. Thank you for a great recipe!

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+ 4.79 from 37 votes (30 ratings without comment) +
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