Monday, September 12, 2016

Tacos! Tacos! TACOS!!!

I love tacos so much that I feel compelled to add an exclamation mark when ever I type the word "Tacos!" Ole!!!!

Do you already have a favorite taco recipe?  Before we had Zach, we added onions, bell peppers, canned refried beans, and spices into cooked ground beef for tacos. We switched things up for Zach, who did not care for the veggies in the ground beef; for years, we've used a packet of taco seasoning from the grocery store mixed into ground beef. 

This week we switched things up and made a new recipe from one of my very favorite cooking blogs "Skinnytaste".  Here is the recipe link:

The original recipe called for cooking the ingredients on the stove top and then cooking it further in the slow cooker. I did not start the recipe soon enough so I just cooked it on the stove top. It is a delicious recipe and more healthful than using a salty seasoning packet from the store. I also added in more vegetables than called for.

Beef Tacos
Adapted from

  • 2 pounds 93% lean ground beef
  • 1 tablespoon cumin
  • 2 teaspoon kosher salt
  • 2 teaspoon chili powder
  • 2 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 small onion, minced
  • 2 cloves crushed garlic
  • 1/4 cup minced red bell pepper
  • 2 Anaheim peppers
  • 1 cup tomato sauce
  • 1/2 to 1 cup water


  • shredded romaine lettuce
  • shredded cheddar (optional)
  • plum tomatoes, diced
  • onions, diced
sour cream or plain Greek yogurt
pickled jalapenos


Cook and crumbled the ground beef in a large skillet over medium to medium high heat. When no pink remains, drain the beef in a strainer; set aside.

Return the large skillet to the stove top. Add in the chopped onions, Anaheim peppers, red bell pepper, and garlic, and cook, stirring frequently over medium heat, until the veggies begin to soften (about 3 to 5 minutes). Add in the cooked beef, spices, tomato sauce, and about 1/2 cup water.  Allow the beef mixture to simmer (*)on the stove top for about 15 minutes over medium heat, while you prepare your taco toppings (lettuce, onions, tomatoes, grated cheese, etc.)

(*) If you have a lid for your large skillet, keep the skillet covered, but stir the mixture occasionally. I did not have a lid large enough for my skillet; consequently, I kept adding in a little water (about 1/4 cup at a time) when the beef mixture became dry looking.

We enjoyed our beef tacos one meal on crunchy corn tortillas.  For lunch today, I tried these high fiber, low carbohydrate tortillas; the brand name is "Ole".  I love these. The tortillas are only 50 calories each and they are huge, tasty, soft, and delicious!

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