Double Deluxe Tacos

Crispy and crunchy these double deluxe tacos have everything that a taco lover is looking for. Don’t wait for Taco Tuesday to enjoy these Double Deluxe Tacos.

Double Deluxe Tacos | Bottom Left of the Mitten

These tacos have double the taco goodness! A hard taco shell filled with spicy beef wrapped with a flour tortilla then spread with refried beans.  Finish it off by sprinkling with cheese and bake. Top with crunchy lettuce, tomatoes, and sour cream.

What beer pairs well with Double Deluxe Tacos?

The beer: Chicka Chicka Yeah from Odd Side Ales.

For the start of June, I’m living for these fruity, lemon, citrus and bright beers. Nothing heavy just delicious and makes me think of sitting on a beach, getting a tan then taking a nap in the middle of the afternoon.

Chicka Chicka Yeah is the perfect beer for just that.  Similar to my favorite beer, Dirty Blonde, but different enough to feel like it’s not a repeat.

Double Deluxe Tacos | Bottom Left of the Mitten

What TV show pairs well with tacos?

Then for this Mitten Movie Night, Unbreakable Kimmy Schmidt is back so we must binge!! Sadly this is the first half of the last season of this adorable show.  If your a fan of The Office, Parks & Recreation or 30 Rock I think you will love this show too.

How to make Double Deluxe Tacos:

Start by browning the pound of ground hamburger.  Cook through until no longer pink, around 8-10 minutes.  Drain the grease from the pan.

To the beef add the water, beef base, tomato bouillon, cumin, and chili powder.  Cook medium heat until the bouillon has dissolved and the sauce is reduced which just takes about 4 minutes.

Preheat the oven to 375 degrees and great an 8″x11″ pan the set up the assembly line.  With a knife spread the refried beans over the flour tortilla shells.  Place a hard shell in the center of the flour tortilla then add some the beef to the middle of that. Place the finished taco in the pan and repeat until all 6 of them are done.  I found that 6 was the perfect amount for the beans and meat ratio.

Double Deluxe Tacos | Bottom Left of the Mitten

What should I do with those extra taco shells then?

I always like to have tortillas on hand since my 4 yr old loves cheesy roll-ups.  Just add cheese and some chili powder then microwave for 20 seconds and lunch is served.  With a side of fruit, it’s perfect for busy days.

Once all the tacos are assembled top them off with cheese then put them into the oven to bake for 15 minutes.

Chop up some lettuce, tomatoes and any other toppings you like.  Open up some sour cream to top off these double deluxe tacos.

And here you are…..

Double Deluxe Tacos | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

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Print Recipe
Double Deluxe Tacos
Double the taco goodness with these Double Deluxe Tacos! A hard shell filled with spicy beef is wrapped with a flour tortilla spread with refried beans.
Double Deluxe Tacos | Bottom Left of the Mitten
Prep Time 5 minutes
Cook Time 25 minutes
Servings
tacos
Ingredients
Prep Time 5 minutes
Cook Time 25 minutes
Servings
tacos
Ingredients
Double Deluxe Tacos | Bottom Left of the Mitten
Instructions
  1. Start by browning the pound of ground hamburger. Cook through until no longer pink, around 8-10 minutes.
  2. Then drain the grease from the pan. To the beef add the water, beef base, tomato bouillon, cumin and chili powder. Cook medium heat until the bouillon has dissolved and the sauce is reduced which just takes about 4 minutes.
  3. Preheat the oven to 375 degrees and great an 8"x11" pan the set up the assembly line. With a knife spread the refried beans over the flour tortilla shells. Place a hard shell in the center of the flour tortilla then add some the beef to the middle of that. Place the finished taco in the pan and repeat until all 6 of them are done.
  4. Once all the tacos are assembled top them off with cheese then put them into the oven to bake for 15 minutes.
  5. Chop up some lettuce, tomatoes and any other toppings you like. Open up some sour cream. Enjoy!

Slow Boat to China #SundaySupper

In my new take on a classic, I use quick cooking rice so there is nothing ‘slow’ about my Slow Boat to China recipe.  Easy comfort food that is perfect for busy nights.

Slow Boat to China on a plate with a bisuits and butter.

I call this a ‘retro’ recipe because I think anytime I bring it up-someone my age inevitably knows exactly what I’m talking about.  When I say, ‘the rice one with celery’ or any other version of that.  Both my grandmothers made it, then my mom and now me.

Doesn’t making food from your childhood bring back the best memories?  Sometimes I get the recipe directly from the source or like this one I had to wing it.  While it was a staple I had growing up it is one of those recipes that has possibly changed so much over the years that it probably isn’t the original at all.

Slow Boat to China on a plate with a bisuits and butter.

When I first wanted to make it I did some research and found that most of the recipes used the same basic ingredients-rice, beef, celery, cream of mushroom and soy sauce.   My first couple test runs were…bland.  And frankly, nothing like I ate as a child.  It was missing the ‘Stroganoff ‘ element that I remembered.  So that’s easy, add sour cream!  Now use quick cooking rice and I had myself a dinner that was quick and delicious.

How to make Slow Boat to China:

Start first by cooking the rice according to package directions.  Add 2 beef bouillon cubes to the rice and water so that while it cooks the cubes dissolve and the flavor gets throughout the rice.

In a skillet cook the ground beef until completely cooked all the way through.  Chop the onions and clean and chop the celery while it cooks.  Once the beef is cooked thoroughly remove from heat then drain the beef and set aside.

Take a paper towel and clean any grease out of the bottom of the pan so you can use it to cook the onions and celery.  Add 1 Tbs butter and start melting it.

Place the onions and celery in and start sautee and cook until tender, around 7 minutes.  I like to lave the celery just a little crunchy.

Return the drained beef to the pan.

A pan on the stove with ground beef, celeray and onions.

In a bowl combine the items for the sauce: cream of mushroom soup, sour cream, milk, Worcestershire sauce, and soy sauce.  Mix until well combined.

Pour over the beef mixture.  Once the rice is cooked add both cups to the pan with the beef and sauce mix.

Stir it all up then cook for another 3-4 minutes to warm everything through completely.

Serve Slow Boat to China with some warm buttered biscuits or croissants.

Tips for making Slow Boat to China:

  • Make sure to drain the beef once it has cooked so there isn’t too much grease in the final dish.
  • I’ve gotten some feedback that this recipe could be a little creamier, so I have updated to add another 1/2 cup of sour cream to the dish. 

And here you….

Slow Boat to China on a plate with a bisuits and butter. More Slow Boat to China in a pan off to the side.

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Instagram | Bottom Left of the Mitten

Thank you to this weeks Sunday Supper host.  Check out all of the other recipes to make any night of the week.

Simple Rice Recipes for Dinner #SundaySupper

What’s for dinner?

Rice is for dinner!

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Slow Boat to China | Bottom Left of the Mitten #groundbeef #ricedish #retrorecipe
Print Recipe
Slow Boat to China
Quick cooking rice updates this retro recipe for Slow Boat to China. This is a quick meal that is perfect for busy nights.
Slow Boat to China | Bottom Left of the Mitten
Course Main Dish
Cuisine Beef, Comfort Food
Prep Time 10 minutes
Cook Time 18 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Beef, Comfort Food
Prep Time 10 minutes
Cook Time 18 minutes
Servings
servings
Ingredients
Slow Boat to China | Bottom Left of the Mitten
Instructions
  1. Cook the rice according to package directions. Add 2 beef bouillon cubes to the rice and water.
  2. In a skillet cook the ground beef until completely cooked all the way through. Once the beef is cooked thoroughly remove from heat then drain the beef and set aside.
  3. Chop the onions and clean and chop the celery.
  4. To the same pan add 1 Tbs butter and start melting it. Place the onions and celery in and start sautee and cook until tender, around 7 minutes.
  5. In a bowl combine the items for the sauce: cream of mushroom soup, sour cream, milk, Worcestershire sauce and soy sauce. Mix until well combined. Pour over the beef mixture.
  6. Once the rice is cooked add both cups to the pan with the beef and sauce mix.
  7. Stir it all up then cook for another 3-4 minutes to warm everything through completely. Serve with some warm buttered biscuits or croissants. Enjoy!

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