Weeknight Dinners: Tacos

Tacos are always a family favorite. You can pretty much make them from start to finish in 20 minutes. It is great for finicky eaters because you can keep everything on the side and let everyone choose their own combo. Tacos can also be a great way to empty the fridge and the pantry.

Our tacos usually start with 85% ground beef, some kind of beans, iceberg lettuce, tomatoes and cheese. Traditionally, we used Gebhardt Chili Powder, but lately we have been experimenting with some more heat (ancho and guajillo chili powders). These get added to taste to the ground beef while browning it along with salt and black pepper. When the beef is brown, remove some of the fat (we usually just use paper towels, but you can pour it off). Add onion and garlic to the browned meat and saute until the onions are soft and garlic is fragrant. Adjust the seasoning as needed. We sometimes add chili beans or tomatoes to the meat. Other times will serve beans on the side.

Some traditional Mexican toppings are radishes, cilantro (love it or hate it), onion, and salsa (pico de gallo). We also add avocado, scallions, and the ever present Tabasco. If you have a gas stove, you can just heat the tortillas directly over the flame until soft and lightly colored on both sides. Otherwise, warm them in the microwave or oven.