Wednesday, November 15, 2006
The Ultimate Southern Living Cookbook Copyright 1999
12 taco shells
1 pound ground chuck I used lean ground beef
2 to 3 teaspoons Chili Seasoning Blend*
¾ cup water
¾ cup finely chopped onion
3 cups shredded lettuce
¾ cup finely chopped tomato I omitted this
1 ½ cups (6 ounces) finely shredded Cheddar cheese I used Cabot 50% Light Jalapeño Cheddar
¼ cup taco sauce
¼ cup sour cream I used lite sour cream
Heat taco shells according to package directions; keep warm. Meanwhile, brown ground chuck in a large skillet over medium heat, stirring until it crumbles (I got confused and threw the onions in with the meat); drain. Add Chili Seasoning Blend and water; stirring well. Cook over medium heat 3 to 5 minutes or until most of the liquid evaporates. Spoon meat mixture into shells; top with onion and remaining desired condiments.
*Chili Seasoning Blend
3 tablespoons chili powder
1 tablespoon salt
1 tablespoon garlic powder
1 ½ teaspoons black pepper
¾ teaspoon ground red pepper
Combine all ingredients; store in an airtight container up to 1 month.
I have a slightly more complicated taco seasoning recipe but I have to say that this one was just as good. I feel foolish thinking about how many times I bought taco seasoning when I have a cupboard full of spices.
I decided to make tacos because I was trying to use up what I had on hand. I had everything to make these tacos except the shells and the lettuce. I usually make nachos or taco salads because hard tacos can be difficult to eat. I ate the first one neatly but the second one fell apart in my hand. I'm not sure what went wrong but both tacos were delicious.
Tonight is menu planning night. I think, with the holidays coming, I'm going to try to stick to the simplest of recipes for the next few weeks.
A Blast From The Past: Beef Tacos from May 2006. This was a more sophisticated taco recipe but frankly I preferred the Easy Taco recipe.
Question of the Day: Do you own many different spices? Do you buy spice blends?
Question of the Day: