By Carla Vigos
Laguna Woods Globe cooking columnist
Who remembers the times in our younger years when we were challenged to create a new way to serve ground beef? Instead of the same old meatballs, meatloaves, hamburgers or chili, I gambled on trying tacos, and my family loved them.
Today there are many bougie ways to make tacos.
Back in the old days, though, when there was no such thing as seasoning packets, I made the following version for my young family, and I still make it the same way today.
For the upcoming Cinco de Mayo celebration or any Taco Tuesday, try this simple recipe. You can use the leftovers for a taco salad the next day.
For questions or comments, email me at cjvigos@yahoo.com.
Tacos
INGREDIENTS
1 pound ground round
8 ounces tomato sauce
8 ounces water
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon onion powder
1/2 teaspoon garlic powder
11/2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon hot sauce (optional)
Corn tortillas
Oil
Lettuce, shredded
Tomato, diced
Cheddar cheese, grated
Optional radishes, avocado, pickled jalapenos, salsa, taco sauce, cilantro, sour cream
DIRECTIONS
In a skillet on medium heat, place the 1 pound of ground beef. No oil is needed.
Brown to a crumbly consistency and drain the fat from the pan. Add the tomato sauce, water and spices, and simmer until desired consistency.
In a smaller fry pan, fry the corn tortillas to your liking in some oil and drain.
Assemble your tacos, ground meat, cheese, tomato and lettuce, even sliced radishes (my boyfriend’s favorite) and any other optional toppings you would like.
Originally Published:
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