Old School Tacos

After a few months of having cravings, I am pretty convinced that this baby is going to come out part macaroni and cheese, french fry, and tacos. I cannot get enough tacos. Soft or crispy. It really does not matter. Even taco meat on nachos! Now, I could have easily gone to the store and gotten the taco seasoning packet, but I have all the stuff at home, so I decided to come up with my own taco seasoning blend. This is an easy and quick weeknight meal that I’m sure everyone will love!

Here is what you need: For the seasoning: chili powder, ground cumin, paprika, garlic powder, onion powder, cornstarch, oregano, cayenne pepper, and salt & pepper. For the tacos: ground beef, onion, garlic, and water. Use whatever fixin’s you’d like! I used crispy taco shells, shredded cheese, black bean & corn salsa, avocado, and sour cream.

For the seasoning:

1 1/2 tablespoons chili powder

1 1/2 teaspoons ground cumin

1 teaspoon of salt

1/2 teaspoon pepper

1/2 teaspoon paprika

3/4 teaspoon cornstarch

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon oregano

1/4 teaspoon cayenne pepper

For the tacos:

1 lb. ground beef

1/2 large yellow onion, diced small

1 clove garlic, minced

1 cup water

The first thing you want to do is mix up your seasonings. This is enough for 2 pounds of ground beef. I made 1 pound, so I had some leftover for next time. I’m big into prep-ahead. In a small bowl, stir together 1.5 tablespoons chili powder, 1.5 teaspoons ground cumin, 1 teaspoon of salt, 1/2 teaspoon pepper, 1/2 teaspoon paprika, 3/4 teaspoon cornstarch, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon oregano, and 1/4 teaspoon cayenne pepper. You can use more cayenne if you want your tacos to be a little more spicy. I’m still a wimp, so I stuck to 1/4 teaspoon.

In a wide skillet that has a lid, add the ground beef and brown it over medium heat. I generally put the meat in when the skillet is cold because it will render more of the fat out. Once the meat is browned, about 7 minutes, drain off some of the fat and then add in the onions and garlic. Saute those for about 5 minutes until they are soft. Stir in half of the spice mixture, about 2.5 tablespoons and then pour in 1 cup of water. Stir it all together and put the lid on the pan, but leave one side cracked and reduce the heat to low. Stir it occasionally and cook for about 10 minutes.

That’s all there is too it! Serve it up on any fixin’s you love!

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