Read directions carefully! Oops, I guess we're having tacos...

February 5, 2015

If you are a dedicated recipe follower like me you must take care to READ all the directions first before attempting a recipe. This is especially important since I tend to procrastinate and don't start a recipe until about half an hour before Brian comes home.  Today you all were supposed to be dazzled by the Apricot Glazed Beef Kebabs but since I overlooked the dried apricots I usually have on hand and the fact that the meat should marinade for about 12 hours or so, I had to do some quick thinking to come up with something different for dinner. Tonight I had on hand the ingredients for Tacos so I made those instead.  There's nothing like having a few choice recipes memorized that you can defer to, such as this trusty taco dish....

The thing about Tacos is that you can never just have one.  So when you get ready to make them, be sure to have some ideas of what to do with any extras.  Also, make sure to only make enough taco shells for the number of people on hand otherwise you'll just eat all of them yourself and have a good guilt cry before going to bed nursing a swollen belly.... I write from experience!

Tacos... nothing fancy, just Basic

Serves 2 with left over meat, lettuce and tomatoes

Prep and working time is generally half an hour. 

1 pound ground beef

some oregano

some salt

some pepper

half an onion diced

16 oz. can of pinto beans (sun vistas are my favorite)

cheese (I had left over mozzarella which is mild.  Pepper jack would have been better)

Corn Tortillas 1 for each taco

Oil to make taco shell (crisco vegetable oil)

1. Toss defrosted hamburger meat in a skillet with the onions to brown.  The onions will saute and cook in the hamburger drippings.  I don't add any extra fat to the meat to brown.

2. Add the salt, pepper and oregano to your taste.

3. When the meat is brown, turn off the heat.

4. Open can of pintos and drain off most of the liquid.  Mash the beans with some cheese in a saucepan while warming over low to medium heat.

5. For Taco shells, heat oil in a small skillet, brown tortillas and fold in half to make taco shell.

6. Fill each taco shell with about 2 oz. of meat and reserve any leftovers in a container immediately so as not be to tempted to make another taco. 

Nutritional Information: Keep the number to three or less and you should be okay if you don't have any sides and didn't have a snack that day.  Otherwise, you could say I didn't take the time to really figure out the calories or I was too scared to do it.  Fundamentally, I believe you should be able to eat anything you want as long as you are consistently eating healthfully and know what you're eating on a daily basis... One taco night out of a month or so shouldn't make any difference.

Tips: 

1. I will brown the shells holding one end open till it's crispy then turning to crisp the other side.  This will prevent the shells from splitting in the middle and will make it easier to spread apart the sides . Also make sure the oil is hot but not smoking because if it's not the tortillas will split... corn tortillas can be a little delicate to work with.

2. I usually keep some tostada shells on hand.  They keep well in the pantry and can be made up with left over taco meat.  LUNCH tomorrow!

3. Here is a picture of my newest favorite salsa.  Look for it at the market. It's delicious!