BEEF INGREDIENTS 

  • 1 POUND    GROUND BEEF 
  • 1 tsp      BLENDED OIL 
  • 1  PACK TACO SEASONING(store bought we use McCormick 1oz Packets)  
  • ½ oz  WATER 

PIMENTO  INGREDIENTS 

  • 4oz          Can Diced PIMENTO PEPPERS 
  • 1 Tbls      RICE WINE VINEGAR 
  • 2 Tbls      KIMCHI 
  • 2 Tbls      KEMPI MAYO 
  • 2 Tbls      CREAM CHEESE 
  • 1/4 tsps   GRATED ONION 
  • 4 oz         WHITE CHEDDAR (SHREDDED) 
  • 4 oz         SMOKED WHITE CHEDDAR (SHREDDED) 
  • ¼ tsp       SRIRACHA  S&P  

RICE 

  • 1 CUP         RICE SUSHI RICE (DRY WEIGHT) 

GARNISH 

  • 4oz          CHERRY TOMATO(CUT IN QUARTERS)           
  • 4oz          THIN SHREDDED GREEN CABBAGE  

 

Process: 

RICE 

  1. WE SUGGEST YOU USE A RICE MAKER.  
  2. FOLLOW THE INSTRUCTIONS ON THE RICE MAKER   
  3. IF YOU DO NOT HAVE A RICE MAKER FOLLOW INSTRUCTIONS ON BAG 

PIMENTO CHEESE 

  1. START BY SQUEEZING THE PIMENTO PEPPERS THROUGH A PAPER TOWEL TO REMOVE ANY EXCESS LIQUID.  
  2. NEXT SQUEEZE THE KIMCHI IN A PAPER TOWEL TO REMOVE ALL THE EXCESS LIQUID. 
  3. THESE STEPS ARE IMPORTANT TO MAKE SURE THE FINISHED PRODUCT COMES OUT DRY AND WITHOUT TOO MUCH LIQUID.  
  4. COMBINE ALL INGREDIENTS AND SET ASIDE   

BEEF 

  1. IN A MEDIUM SIZE SAUTE PAN HEAT THE OIL.  
  2. BEGIN BROWNING THE GROUND BEEF. 
  3. WHEN THE GROUND BEEF IS ABOUT 70% COOKED ADD THE TACO SEASONING AND WATER BRING TO A BOIL. COOK ALL THE WAY THROUGH. 

ASSEMBLE 

  1. SCOOP 4OZ OF RICE IN A BOWL. 
  2. TOP WITH 3OZ TACO BEEF.  
  3. 2OZ OF PIMENTO CHEESE 
  4. GARNISH WITH CHERRY TOMATOES AND SHREDDED CABBAGE  

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