Siena's Tasty Beef Tacos
I chose to make tacos and guacamole on my day at the Write to Cook. I was inspired to make tacos because they remind me of the times when we made tacos with my Meme, Papa, and cousins. I enjoy tacos because you can personalize them to your liking and they taste amazing. For the guacamole we had to improvise with the cilantro because we could not find fresh cilantro at the supermarket. We decided to use frozen cilantro cubes instead. Even with this substitution. They still tasted delicious!
Beef Tacos (adapted from Ree Drummond’s original recipe)
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 2 pounds ground beef
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 18 hard taco shells
- 1 pound Cheddar-Jack cheese, grated
- 4 tomatoes, diced
- 1 half head green leaf lettuce, shredded
Preheat the oven to 325 degrees F. For the beef: In a skillet over medium-high heat, add the olive oil and onions. Cook until starting to soften, then add the ground beef. Cook the meat until it's totally browned, then drain the fat. Add the chili powder, cumin, paprika, salt, black pepper and crushed red pepper and stir to combine. Add 1/2 cup hot water and stir. Reduce the heat to low and simmer for 15 minutes.
For the fixins: Right before serving, crisp the taco shells in the oven according to package instructions.
Serve with the grated cheese, diced tomatoes and shredded lettuce.
2 avocados mashed
1 garlic – diced really small
1/2 cup of chopped fresh cilantro (or if can’t find - fresh to cilantro frozen cubes)
2 tomatoes diced
¼ cup of diced red onion
½ teaspoon of salt
½ teaspoon of pepper
1 juice of a lemon
Directions:Combine smashed avocados with lemon juice, cilantro (or cilantro cubes), red onion, tomatoes, salt, pepper and garlic.