1. First, prepare rice, taco meat, pickled red onions if using, and any toppings that require cooking/heating such as plantains, beans, etc. (Rice and Pickled Onion Recipes are below)

2. To prepare taco meat, break apart and brown a pound of ground meat in a skillet over medium heat until cooked through. Drain excess fat and add taco seasoning, adobo sauce, and beer, water, or broth. Continue cooking for a few minutes until thickened. *you can also just follow the instructions on your specific taco seasoning.

3. Assemble bowls: Make a bed of rice in each bowl and top with taco meat, beans, cheese, and toppings of choice. If you like your cheese melted, be sure to add it to the hot rice and/or beef and give it a quick blast in the microwave or in a warm oven before adding other toppings.

Basic white rice recipe:

Combine 1 cup white rice, I prefer jasmine, with 1 1/4 cups water in a saucepan. Bring to boil and immediately reduce to lowest heat. Cover tightly and cook for 20 minutes without opening. After 20 minutes remove from heat, remove lid and serve while warm.

Basic brown rice recipe:

Combine 1 cup brown rice with 2 cups water in a saucepan.  Bring to a boil and immediately reduce to lowest heat. Cover tightly and cook for 45 minutes without opening. After 45 minutes remove from heat, remove lid and serve while warm.

Easy quick pickled onions:

Slice one large red onion and place in a heatproof pint jar. Heat 1/2 cup white vinegar with 1/2 cup water and a teaspoon of salt. When boiling, pour over onion in jar and allow to sit until cooled to room temperature. Serve right away or store in refrigerator for up to one month.