Something that I find incredibly annoying is being intrigued by what looks like an amazing food and then having to scroll FOR-EV-ER through a completely unrelated blog post that recaps the blogger’s sister’s friend’s cousin wedding day. It’s the worst. Surely I’m not alone in those feelings. So I’m not going to do that.
Today I’m going to share my taco recipe. I proud to say this is my personal recipe, adapted from several others. And it’s a family favorite! It checks off many criteria on my list of acceptable meals for the family, and seems to check off most for the kids too.
What I love about the recipe is the secret ingredient. Crushed tomatoes. It makes the tacos saucy and it ensures the kids get in a veggie, even though they don’t like tomatoes, except Charlotte. She’ll polish off a full quart of grape tomatoes in a day.
- 1 lb ground beef, preferable grass fed
- 14 oz canned crushed tomatoes
- 1 Tbsp Chili Powder
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1/4 tsp Crushed Red Pepper (optional)
- 1/4 tsp Oregano
- 1/2 tsp Paprika
- 1 1/2 tsp Ground Cumin
- 1 tsp Sea Salt
- 1 tsp Pepper
- Large romaine leave or non-GMO, organic tortilla chips
Optional Salad Toppers:
- 2 cups of purple cabbage
- 1 cup of diced bell pepper
- 1 diced cucumber
- 1/2 cup diced mango
- 1 diced avocado
- 2 Tbsp Balsamic Vinegar
- Chop all the vegetables and drizzle the dressing in a bowl.
- Brown the meat and add the seasoning in a large skillet.
- Assemble in large romaine leaves or on chips; meat topped with salad mix. Add in avocado or fresh tomato if you like.