This week, tacos and Spanish rice were on the menu for the Cardinals-Colts game Sunday night. Tacos are yet another one of those perfect football-watching foods– they’re portable, tasty and you can easily unconscionably eat so many you’re uncomfortably full by the end of the 3rd quarter.

Normally, I use Goya’s sofrito for my Spanish rice, but I’ve yet to find it in a grocery store here in Phoenix. (HEB, I miss you!) This time I substituted El Pato’s “Salsa de Chile Fresco”, basically a spicy tomato sauce. Either way, this adds a nice tomato-ey flavor to the rice.


Also of note: somehow, my mother instilled in me the concept of adding ridiculous amounts of chile powder to my taco meat. My recipe may call for much more than you want, but it just doesn’t taste right without it to me. Feel free to adjust the seasoning to your palate.

Tasty Tacos

  • 1 lb. ground meat (I prefer sirloin or turkey)
  • 1 yellow onion, diced
  • 3 tbsp. chile powder
  • 1 tsp. ancho chile powder
  • 1 tsp. chipotle chile powder
  • 1 tbsp. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. cumin
  • 1/2- 1/4 cup water
  • salt and pepper to taste
  • oil to coat skillet

Heat onion in a skillet on medium-high with oil until translucent. Add in ground meat and break up. Allow meat to begin browning for 1-2 minutes, then add all seasonings. Incorporate mixture and reduce heat to medium. Brown the meat until it starts to look like it’s drying out. Pour water into skillet (just enough to rise to level of ground meat) and mix to help incorporate seasonings and keep meat from getting too dry. Continue cooking meat until it has absorbed most of the water and is fully cooked. (You can repeat the water process another time if you think the meat should cook longer.)

Spanish Rice

  • 1 cup long-grain white rice
  • 1- 7 3/4 oz can of El Pato, or about 1 cup sofrito
  • 1 yellow onion, finely diced
  • about 2 cups chicken stock
  • salt and pepper to taste
  • oil to coat pan

Cook onion on medium heat in a deep skillet until translucent. Add rice and allow to toast for 1-2 minutes. Pour in tomato sauce and incorporate with rice. Add chicken stock to cover rice, salt and pepper, and mix again. Quickly cover rice and turn to low heat. Cook for 20 minutes or until all liquid is absorbed. Allow rice to sit, covered and off the heat for 10 minutes, then fluff with a fork and serve.