Mexican Rice & Beef Tacos

Heat olive oil in a saucepan over medium heat.

Add rice and half the onion; stir for 3–4 minutes until lightly golden.

Stir in tomato sauce, broth, and 1/2 tablespoon taco seasoning.

Bring to a boil, cover, and simmer on low for 18–20 minutes until rice is tender.

Remove from heat; rest covered for 5 minutes, then fluff.

Meanwhile, brown beef over medium heat for 7–9 minutes, breaking it apart.

Drain excess fat; add remaining seasoning and 1/4 cup water.

Simmer beef for 3–5 minutes until the sauce thickens.

Warm tortillas in a dry skillet for 30 seconds per side.

Fill tortillas with rice and beef; add onion and cilantro, and serve with lime.