Wednesday, October 5, 2011

Weeknight Tacos

For quick and tasty tacos on a weeknight, don’t resort a store-bought kit. Stale spice packets laden with chemicals and excess sodium are aren’t welcome. A simple combination of herbs and spices, along with chopped onion and tomato, will give your family the taste they crave. And you’ll only spend about 30 minutes making dinner.

To save time and get everyone involved, have your kids prepare your family’s favorite taco toppings while you cook the meat. For us that means shredded cheese, lettuce and chopped tomatoes, salsa and sour cream. Feel free to add avocados, onions and minced peppers. Whatever you like!

Equipment Needed
Cutting board
Chef’s knife
Measuring cups and spoons
Garlic press (optional)
12-inch skillet
Large spoon

1 medium yellow onion
3 cloves garlic
1 Tbsp canola oil
2 Tbsp chili powder
1 tsp cumin
1 tsp coriander
1/2 tsp dried oregano
1/4 tsp cayenne pepper
Salt as needed
1 pound ground beef (the leaner the better)
1/2 cup canned tomato sauce
1/2 cup chicken broth
2 tsp apple cider vinegar
1 tsp brown sugar
8 taco shells (homemade are best)

Peel and mince the onion into 1/8-inch pieces. Peel and mince the garlic.

Heat the oil in a 12-inch skillet until shimmering. Add the onion, along with a pinch of salt, and cook until softened, about 5 minutes. Stir in the ground beef cook until no-longer pink, breaking it up with a wooden spoon. Drain the excess fat.

Add the garlic, chili powder, cumin, coriander, oregano, 1 tsp salt and cayenne pepper. Stir in and cook until fragrant, about 1 minute more.

Add the tomato sauce, chicken broth, vinegar and sugar. Stir and simmer until very thick, about 10 minutes. Season with additional salt and pepper to taste.

Divide the filling evenly among the taco shells and serve with desired toppings. Serve with a simple green salad for a complete meal.

Makes 4 servings.

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