Dubbelgräddad krispig ostig tacorissallad

👩‍🍳 Gör så här

1. 1
   Preheat the oven to 425° F.
2. 2
   In a large oven-safe skillet, cook the meat and onion, breaking up the meat as it cooks, until the meat is browned, about 5 minutes. Add the taco seasoning and 3/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the meat, 5 minutes. Then remove 3/4 of the meat from the skillet to a plate and set aside.
3. 3
   To the skillet, add the butter, rice, and poblano. Cook until the rice is toasted, then mix in 1 3/4 cups water and the salsa verde. Bring to a boil over high heat, then reduce the heat to low and cook for 15 minutes.
4. 4
   Meanwhile, line the taco shells up in a baking dish. Divide the meat among each shell and top with half the cheese. Bake for 10 minutes, until the cheese has melted.
5. 5
   Wiggly the baked tacos into the rice in the skillet. Top with the remaining cheese. Transfer to the oven and bake for 10-15 minutes.
6. 6
   Meanwhile, make the ranch. Combine all ingredients in a glass jar and shake or stir until creamy.
7. 7
   Serve the hot casserole topped with cilantro, avocado, and ranch. Enjoy!.