Taco night is the way to everyone’s heart, right? We have a weekend version of taco night that includes making your own tortillas, using various meat options, and multiple side dishes. This is a simple weekday take on taco night so you can enjoy your favorite flavors and have a nutritious meal at home, on a busy Tuesday evening!
Simple Truth is usually what I get because it cost a little less.
Ortega Good Grains is also a nutritious option within budget.
Lemon Lime Seltzer Water with Fresh Lime Juice
Weekday Tacos
Equipment
- Skillet
- Spatula or Spoon
- Knife
- Baking sheet
Ingredients
- 1# Ground beef or ground turkey
- 1 Bag (8 oz.) Frontera Taco Skillet Sauce
- 1 Box (5.5 oz.) Corn Taco Shells Simple Truth, Ortega Good Grain, or Siete
Guacamole:
- 1 tsp. Minced garlic or 1 garlic clove, roasted & minced
- 1 tsp. Red onion, chopped
- 1 Roma tomato, chopped
- 2 Avocados, ripe
- 1 tsp. + Kosher salt
For Topping:
- Mexican cheese, shredded Sargento
- Fresh cilantro
- Sour cream Daisy or Kroger Natural
- Hot sauce
- Fresh lime juice
- Salsa
- Homemade guacamole: See recipe above
- Rice (Steamer bag for ease of time; see picture above for microwavable Cilantro Lime rice)
Instructions
- Before cooking the taco meat, make the guacamole. Heat rice if using. (& If making the refried beans recipe to go with it, go ahead and mix up and pop in the oven so it all is ready at the same time!)
- To make guacamole: Roast, then peel and mince, 1 garlic clove in a skillet over medium heat. To save time, use 1 tsp minced garlic. Chop onion & tomato. In a bowl or mocajecte – Grind/mash and mix the garlic and onion. Mash the avocadoes in until smooth. Stir in the tomato and salt. Salt to liking.
- To make taco meat: Brown ground beef, or turkey, in skillet over medium heat until there is no pink. Stir in the entire packet of taco sauce, mix until well-incorporated.
- Optional: Heat corn shells in oven for 2 minutes at 350F.
- To assemble tacos: Take taco shell, fill with meat, top with guacamole and all other desired toppings: Cheese, sour cream, cilantro, a squeeze of fresh lime juice, hot sauce, salsa, rice, etc. Yum!
Notes
Refried Beans
Equipment
- Oven-safe glass dish (about 8”)
- Spoon
- Can opener
Ingredients
- 2 Cans (16 oz.) Refried Beans Rosarita or Simple Truth
- 1 Can (4 oz.) Diced Chiles, drained
- 1 C Shredded Mexican cheese Psst… You can eyeball this and just cover the top with cheese. 😉
- 1 tsp. Hot sauce (Optional) Psst… You can eyeball this and just shake ‘til it feels right.
Instructions
- Preheat oven to 350F.
- Open cans, drain if needed. Add refried beans to baking dish and stir/smooth out. Layer the can of diced chiles on top, smooth out. Sprinkle shredded cheese on top. Sprinkle hot sauce on top. Bake for 15 minutes, or until cheese is melted and dish is warmed through.
- Scoop onto plate, top with sour cream, more hot sauce, and cilantro if desired.
#Soulwork in the Kitchen: Song I’m Singing and Quote I’m Loving
Before I met my husband I was always too scared to “Why?” I assumed that what others said and did was correct and shouldn’t be questioned, even if I didn’t feel deep down that it was best.
Until he would constantly ask ME “Why did you agree to that?” or “Why didn’t you speak up?” I finally learned not asking why is a good way to completely lose control and get walked all over. Now my favorite word is “Why?” I know myself and my wants best, it is ok to question other people and others’ actions. I learned to take hold of my life one “Why?” at a time. That’s a freedom I won’t ever forget or take for granted.
This year especially, I’ve asked “Why?” a lot to figure out what I want to focus on, what I want to put out into the world, and what I value for my life. You’re in charge of you. Ask “Why?”
Me