Homemade tacos are quick, easy and the family loves them
Let’s talk tacos.
We eat a lot of tacos, taquitos, burritos, and quesadillas in our house. They are quick and easy, and generally make the whole family happy. Most of the time I fill ’em up with bits of leftover meat or veggies, but sometimes it’s nice to start from scratch.
Sure, you can get a packet of taco seasoning, but an assortment of just a few herbs and spices from your pantry will also do the trick. Use ground turkey, pork or beef in this taco incarnation, as ground chicken might prove to be a bit dry.
Stirring some corn and beans into the taco meat stretches it a bit further and adds a bit of extra nutrition to the situation. As mentioned above, this filling is good in tacos, and burritos. Pile on some lettuce and tomatoes for a taco salad, or add some to a bowl of quinoa for a Tex-Mex inspired grain bowl.
2 tablespoons olive oil
1 1/2 pound ground beef or turkey
2 tablespoons dried onion
1 teaspoon garlic powder
1 1/2 tablespoons chili powder
1 1/2 teaspoons cumin
1 teaspoon oregano
2 teaspoons kosher salt
1 tablespoon tomato paste
1 14.5-ounce can diced tomatoes with green chiles
1 tablespoon Worcestershire sauce
1 cup chicken broth
1 15.5-ounce can black beans, drained
1 cup frozen corn, thawed
2 tablespoons apple cider vinegar
- Place a large skillet over medium heat. Add the olive oil to the pan, followed by the ground meat. Break up the meat with a spatula or wooden spoon.
- Add the dried onion, garlic powder, chili powder, cumin, oregano, and kosher salt to the pan. Stir it well so all the spices are evenly distributed throughout the meat. Continue to cook the meat until it is beginning to brown and completely cooked through.
- Add the tomato paste, canned tomatoes, Worcestershire sauce, and chicken broth to the pan. Bring to a simmer and cook, uncovered, for twenty minutes, or until most of the liquid has been absorbed.
- Stir in the beans and corn and continue to cook for another five minutes or so, until all ingredients are hot.
- Remove from heat. Stir in the apple cider vinegar.
This will yield enough filling for about ten tacos or five burritos.
Published at Tue, 26 Feb 2019 14:00:19 +0000