This recipe is simple and easy but very, very tasty. It’ll be great for one of those evenings when you want your meal to be prepared and on your table in under an hour and still be tastier than the local fast food drive-thru.
It seems that everybody loves tacos, from young children of 9 to adults of 99. And there are probably just as many variations of ingredients, preparation techniques, and best ways to eat them, and so on and so forth.
It seems that everybody loves tacos, from young children of 9 to adults of 99. And there are probably just as many variations of ingredients, preparation techniques, and best ways to eat them, and so on and so forth.
This is my own personal favorite version that I make using Lawry’s Taco Spices and Seasoning Mix. I like it because it adds the right flavor combination to ground chuck to tickle my taste buds. You may have your own favorite mix that you’ll substitute. Hey…I won’t be offended. It’s all about whatever will make your taco tickle your buds.
Your Smiling Chef Taco Delight (serves 6)
Your Ingredients:
3 pounds ground chuck
1 large envelope (family pack size) plus 1 regular sized envelope of Lawry’s Taco Spices and Seasoning Mix (or substitute your own favorite mix)
2 cups water, about
3 tomatoes, washed and chopped
1 large onion, washed and chopped
3 bunches scallions (long green onions), washed and ends trimmed
1 package shredded lettuce for tacos (it’s in with the ready-to-eat salad greens section)
1 pint sour cream
1 bottle hot sauce
whole jalapeno peppers, washed (don't be a baby)
shredded Chihuahua or Pepperjack cheese (or both)
1 jar Jardinière (hot or mild)
2 packages fresh corn or flour tortilla shells (I like to use 2 shells per taco)
1 package hard shells (like the ones from Old Paso)
HEAT a skillet over medium-high heat.
ADD ground chuck and stir frequently (I like to stir with a fork to break up clumps of meat while browning), making sure meat is thoroughly cooked through.
WHEN ground chuck is nice and brown, drain it in a colander to get rid of the fat.
RETURN meat to the pan and add both envelopes of taco seasoning mix along with about a cup and a half of the water. Stir well. You should have about 1/2-inch of liquid above the meat mixture. If you don’t, just add more water.
WHEN mixture reaches a boil, lower heat and cover with a lid and simmer for about 30 minutes, stirring occasionally. When the liquid in the pan has reduced, turn off heat and let the mixture rest while you’re preparing your other ingredients.
ARRANGE your tomatoes, onions, scallions, shredded lettuce, jalapeno peppers and cheeses on an attractive serving platter. Place the jardinière and sour cream in separate, small serving bowls and the hot sauce on the side.
HEAT a separate dry skillet on medium-high and place tortillas in just long enough to warm through, about 1 minute per side. Or, you can warm them in your microwave for a minute or so. Keep warm in a covered bowl unless you have a fancy tortilla warmer.
TRANSFER ground beef to a covered casserole dish.
PLACE prepared meal on your dining table and don’t forget the hard taco shells.
SIT down and enjoy…it’s every man (or woman) for his (or her) self!
Note: If you’re in the mood (and have the time) for more fiesta stuff, use a fiesta-themed paper tablecloth with matching plates, cups and napkins. You could also serve rice and refried beans on the side along with freshly prepared guacamole. Add a pitcher of margaritas for the grown-ups and some limeade for the kids. Everyone could wear sombreros! Well, maybe not. But you’ll have one heck of a grand ole party!
Always Enjoy!
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