Wednesday, January 11, 2017

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

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