One of the meals that we look forward to on a regular basis are Tacos. Here’s how I easily make them up for just the two of us as an easy weekend lunch. If you make this for dinner, this style of ‘burrito taco’ also makes a great carry-forward for tomorrow’s lunch if you don’t add any fresh vegetables. This whole meal usually takes less than 15 minutes to make.
Easy Beef Tacos
(makes 10 tacos)
1lb Lean Ground Beef
Sharp Cheddar Cheese, grated
Soft Taco Shells
1. Brown ground beef until almost cooked. Add taco seasoning to meat but do not add any additional water. Stir until meat is fully cooked. Drain in colander.
I like to use my potato masher to break the meat up.
The better you drain the meat, the less drippy mess your taco will make down your favourite shirt!
2. Lay soft taco shells side-by-side on your cookie sheet.
3. Grate cheese over taco shells. Place the cookie sheet into a pre-heated oven (350*F) for 3-5 minutes until cheese is melted and shells are softened.
Watch your oven closely so that you do not burn your taco shells.
4. Cut off the corner of your taco sauce and guacamole, and drizzle the sauces up the centre of each taco shell.
5. Add the cooked, seasoned beef to the top of each taco. Grate a bit more cheese over top the meat, and allow it time to melt.
6. You could then top with sliced iceberg lettuce and diced fresh tomatoes, but we rarely have those on-hand in the Winter.
I usually smear re-fried beans on the bottom of each taco shell before adding the first layer of cheese and baking… but I forgot to defrost the 1/2 can in time for making these.
You can double or triple the meat and freeze in ready-to-go packages for next time if you want to speed this process up.
How do you like your tacos?
What is your go-to topping for your favourite tacos?