My husband, Tim, loves his tacos. I hate to see him eating those fast food tacos that are made of mystery meat and heavily salted. Tacos are so versatile and so easy and inexpensive to make, there really is no reason not to make them at home. You can control the spices, the heat, the shell (flat, corn, flour, etc.), and all the fixings and how much of it. Tim also loves his chili, so I created this version that I call chili tacos.
This is such a quick and easy lunch or dinner. There are some key ingredients that will help you create a tasty and satisfying meal, but you can add optional items and make it your own.
- 1 pound of ground meat (you choose the fat content, but I like ground sirloin – 93/7). Ground turkey or chicken is also okay if you like that flavor.
- 1/2 large onion, diced
- 2 tbs of chili powder
- 1 tbs of ground cumin
- 1 tsp of oregano
- 1 tsp of garlic powder
- 1 tsp of salt (or to taste)
- 1 tsp of pepper (or to taste)
- 1 tsp cilantro (optional)
- 1 – 6 oz can of tomato paste
- 1 – 10 can of diced tomatoes with green chilies
- 1 – 15 oz can of pinto beans, drained
- 1 – 15 oz can of red kidney beans, drained
- 1 cup of water
- 1/4 cup of your favorite salsa
- 1 tbs of brown sugar
- sour cream for topping
- shredded cheese (your choice, but I like cheddar, monterey jack, or the Mexican blend)
- 1 avocado
- ice berg lettuce, chopped (or sometimes I use cabbage)
- 1 box flat bottom taco shells
Brown the ground meat over medium heat in a deep skillet. Add the diced onions and all the spices and cook for a few minutes. Throw in the 1/4 cup of salsa, can of tomato paste and 1 cup of water. Stir thoroughly and cook a few minutes more. Drain the two cans of beans and add them to the pan. Add the brown sugar and stir. Now add the can of diced tomatoes with green chilies and bring to a low boil. Reduce the heat to simmer and cook for at least 20 minutes.
Prepare the shells according to the package directions. Put a bed of chopped lettuce on the shell. Then, put a couple of spoonfuls of the chili taco mixture on top of the lettuce. Top with cheese, sour cream, and a slice or two of avocado.
This is such a hearty meal that you don’t need to make the side of rice (and the beans are already in the mix). Leftovers freeze great, or you can always roll up all the ingredients in a tortilla for some convenient burritos. Whatever you choose, I’m sure you’ll get your Mexican food fix and satisfy your hunger. This is definitely a meal easily prepared for six.
P.S – With the Superbowl right around the corner, this is a great dish to add to your game day festivities to satisfy your hungry crowd.
***Timmy loved the food! Yay!! He even had me make him a burrito after the tacos. LOL Plus, I have two containers left over to freeze or make burritos or more tacos. XOXOXO***
Thanks for checking in! XOXOXO