The best taco meat ever!
After a busy day, there is nothing more satisfying than to top it off with a quick, easy, and delicious dinner.
I love how simple tacos are, but, I think most of all I love how I can use the materials I already have to design a new way of taco-ing. This is a true time of creativity and thriftiness.
I have had tacos with simply raw or fried sweet potatoes for topping with mild goat cheese. I have had green sauces and red sauces drizzled on thinly sliced onions and lettuce. Let the world be yours when it comes to tacos. I personally love pickled red onions to top with a sweet/mild cheese like a crumbling Queso Fresca. Add some spice and a crunchy shell and I’m yours!
Choose your meat.
So a new mom-hack of mine has been to order all my groceries online and pick them up the next day. I am loving this new (old) world that I’m just now embracing. Where have I been this whole time?! I’m hooked!
I have not only saved a ton of money by not impulse buying but it saves my whole day of browsing, loading, unloading, buying, loading, then loading them again in the car and then unloading the car. I always think to myself, “now I have to cook this! ugh! I just walked it 100 miles.” Too much. See, I once was burnt by an hour wait for 3 items at a local superstore and never tried it again but now, things have changed.
The best part of having someone else pick your items is what you find. (Look below) I couldn’t stop laughing. Evidently, I’m as mature as a 12-year-old. But quite frankly Sherlock, have you seen the evidence?!! Off-en-sive (in my best English accent)!!!
Could you imagine if someone was to look for this in the store on purpose? “Pardon me, I’m looking for the largest tube of beef you have. Have you seen it?” Could you imagine the reaction?
Let’s get started.
Anywho, (I can’t stop laughing) first, gather your ingredients and your own tube of beef. I prefer a low-fat ratio so draining the fat off can be optional. The low-fat content keeps the meat just juicy enough that it’s not overbearing that you’ll need to drain.
I’m not a huge fan of the cumin. You are welcome to add more cumin to the recipe. I like it just as a supportive player rather than a star.
Next, mix them all in a bowl so it’s easy to just throw them in at once.
Starting with browning your beef. In your cast iron, cook until brown, no pink. Then, drain it if it’s too oily. The salsa will fulfill the need for juiciness (Is juiciness a word? As if I’m concerned).
Finally, add your spices then a mild jar of salsa. Pour a little at a time, let it absorb, then pour to your desire. I usually use a small jar for 2 lbs. Too juicy and it will be running out the side of the taco. HEY, nothing wrong with that!
You also want to make sure the jar of salsa is a simple salsa or Picante sauce. I don’t prefer to have chunky salsa in my tacos, so you can purée it before pouring if needed. I don’t recommend a bean salsa or corn salsa. The key here is finding a simple salsa.
Dinner is done in less than 15 minutes. Next, warm up some taco shells and look around at random add ons, and have some fun!
This is a great time to get creative! Fry grated sweet potatoes to add a sweet addition or (thinly sliced) crunchy bell peppers and onions. I hope you feel uninhibited!
I hope you enjoy it as much as my family has. This is a staple of ours that will continue to show its friendly face.
LOve to you all,
The Fran Man
- small mixing bowl
- cast iron pan
- 2 lbs ground meat preferably beef, although pork and turkey work well too.
- 2 tbsp chili powder
- ½ tsp garlic powder
- ¼ tsp crushed red pepper sub cayenne for more heat
- ¼ tsp oregano
- ½ tsp paprika
- ½ tsp cumin
- 1 tsp salt
- 1 large jar of your favorite salsa
- In a cast-iron skillet, brown the meat for about 5-8 minutes. Drain liquid/oil out of the pan.
- Combine all seasonings in a small bowl. Stir into browned meat.
- Add your favorite salsa (for better texture and juiciness)amount to liking.
- Keeps well in a sealed container in the refrigerator for up to 5 days.