Okinawan Taco Rice

Ingredients

For 4 servings

• •2 c. à soupe (30 ml) neutral oil, such as vegetable or canola
• •1 medium white or yellow onion (7 ounces; 200g), finely diced (about 1 cup)
• •2 medium cloves garlic (10 g), minced
• •1 lb (454 g) ground beef, preferably 80% lean
• •1 c. à soupe (8 g) chile powder
• •2 c. à café (7 g) Diamond Crystal kosher salt; for table salt, use half as much by volume
• •1 1/2 teaspoon ground cumin
• •1 /4 teaspoon freshly ground black pepper
• •1 /4 teaspoon smoked paprika
• •1 /4 teaspoon dried oregano
• •4 c. à café ketchup (about 1 ounce; 25 g)
• •1 tasse (240 ml) water
• •8 ounces (226 g) extra-sharp cheddar cheese, grated on large holes of a box grater
• •1 c. à café cornstarch or potato starch
• •1 1/4 cups (300 ml) evaporated milk
• •1 /4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• •1 /4 teaspoon freshly ground black pepper
• •1 /8 teaspoon smoked paprika
• •4 tasse cooked short-grain white rice (25 ounces; 700 g)
• •2 tasse shredded iceberg lettuce (6 1/2 ounces; 180 g)
• •1 large tomato (11 1/4 ounces; 320 g), halved and sliced (about 1/8-inch-thick slices)
• •Salsa, homemade or store-bought, for serving
• •Tortilla chips, for serving

Method

1. 1.In a large nonstick skillet over medium-high, heat oil until shimmering. Add onion and garlic and cook, stirring constantly to avoid browning, until tender and fragrant, about 3 minutes. Add ground beef and cook, using a wooden spoon to break up meat into small pieces, until the beef starts to brown, about 5 minutes.
2. 2.Add chile powder, salt, ground cumin, black pepper, smoked paprika, dried oregano, ketchup, and 1 cup (240 ml) water. Cook, using a wooden spoon to scrape and stir bottom of the skillet. Bring to a boil over high heat and cook until liquid slightly thickens, about 3 minutes. Remove from heat, season to taste, and cover to keep warm; set aside.
3. 3.For the Cheese Sauce: In a medium saucepan, toss grated cheddar with cornstarch to evenly coat. Add 1 1/4 cups (300 ml) evaporated milk, salt, black pepper, and smoked paprika. Cook on low heat, whisking constantly, until melted and smooth, about 5 minutes. Remove from heat.
4. 4.Divide cooked rice equally among 4 plates. Top each with taco meat, followed by the cheese sauce, lettuce, and sliced tomato. Garnish with salsa and crushed tortilla chips.