Brown the ground chuck and drain. Return it to the skillet and add the cooked beans, diced tomatoes, and homemade taco seasoning. Let simmer for 5 minutes or so.
Meanwhile, slice the avocado.
And cook the rice as directed on the package.
Squeeze gently so the slices pull away from the avocado.
Assemble the tacos with the lettuce and taco meat. (I left out cheese, but my all means, sprinkle some on top.)
Place the avocado on top of the rice and add a few drops of lime juice. Divine.
Serve Three Two Bean Crispy Tacos with Avocado-Lime Rice.