Tacos with Homemade Salsa, Onion Rice, Corn

Onion Rice recipe is from my Aunt Cathy. Growing up, we always had onion rice with tacos, and since I didn't like ground beef at the time (or pretty much anything; I was picky) I would make my tacos with tortilla, onion rice, cheese, and Ranch dressing. I've become a little more traditional since then, but I still love the flavors of onion rice and tacos all in one meal.

1 c rice
1 can Campbell's French Onion soup
1 c water
1 T butter

3 tomatoes, cored
1/2 onion
1/2 jalapeno, seeded
1 clove garlic
juice of 1 lime
salt

1 lb ground beef (We will be saving 1/2 lb for Monday's dinner. Cook more meat if your family would prefer more.)
1 pkg taco seasoning
1 can Ranch style beans, not rinsed
or 1 can black beans, rinsed and drained
taco shells or tortillas
shredded lettuce
grated cheese
any other taco toppings

frozen corn


In a greased baking dish, combine rice, water, onion soup, and butter. Bake at 350 for 1 hour. (You can also cook this in the rice cooker instead.)

In a blender, combine tomatoes, onion, jalapeno, garlic, lime juice, and a few shakes of salt. Blend until smooth. Taste with a tortilla chip and add more jalapeno, lime juice, and salt to taste. Store in the fridge until ready to eat.

Brown ground beef. Pour off fat. Add taco seasoning according to package directions. Add beans.

Microwave corn. Season with salt and pepper.

Top tacos with homemade salsa, lettuce, cheese, and other toppings. Serve with onion rice and corn.

Save about 1/2 lb. of the meat and most of the salsa for Monday's taco soup.