It's TACO Night!

Whether you have picky eaters to feed or only half an hour to get dinner on the table. This simple meal can be served when in a a rush. As well, make a double batch and freeze the extra for another family meal later on in the week.

Beef Taco's
Serves 4-6

1 tsp canola oil
1-2 medium onion, chopped
1 clove garlic, minced
1 pound extra lean ground beef
3 teaspoons ground cumin
1 teaspoon paprika
1/2 cup tomato sauce
1/4 cup cilantro, chopped (optional)
Salt and pepper, to taste
10-12 Taco shells
Shredded lettuce
Grated cheddar cheese
Chopped tomatoes
Chopped avocado (optional)
Tomato salsa (optional)
Sliced black olives (optional)
Sour cream (optional)

Heat taco shells in a low heat oven until slightly warm, 5-10 minutes. In a large skillet heat 1 teaspoon oil over medium high heat and add onions and garlic. Sauté until soft, about 3-5 minutes. Add beef, turn up heat and stir. Cook until no longer pink,  about 8 minutes. Add cumin and paprika and stir 1 minute. Add tomato sauce and stir about 1 minute. Mix in cilantro if using. Season with salt and pepper. Spoon 1/4 cup of beef filling into each taco and let everyone layer on their desired toppings.


Barb Kemp is a cook and food educator as well as a passionate home cook. She believes cooking should be fast, simple and full of fresh whole foods.  She writes a Newsletter for the everyday cook and recently launched Cooking Reboot, an online healthy eating and cooking program.  For more information and recipes to go www.recipestotherescue.ca