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Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• ½ cup chopped yellow onion (¼-inch dice)
• ½ cup chopped orange bell pepper (¼-inch dice)
• 2 cups fresh or frozen corn kernels
• 1½ cups diced, seeded tomatoes
• 1 cup chopped zucchini (¼-inch dice)
• 1 teaspoon Tabasco sauce
• ¼ teaspoon chili powder
• Salt
• 2 tablespoons unsalted butter
• Six 6-inch soft corn tortillas
• 1½ cups shredded Monterey Jack cheese (4½ ounces)
• 1½ cups shredded sharp white cheddar cheese (4½ ounces)
• ½ cup sour cream
• ½ cup chopped fresh cilantro
• One 16-ounce package saffron yellow rice, such as Vigo, cooked according to package directions

Description

This Is Sort Of A Tex-Mex Open-faced Taco. It's Great For Lunch Or A Casual Dinner, But What I Love About This Recipe Is That Once You Have The Taco Filling Made, You're Five Minutes Away From A Delicious Snack The Next Day.

Chow