From Heritage Acre
To start the show you need a good meat that is seasoned well. I use an 80/20 grass fed ground beef and saute it till it is brown and crumbly. Then, you add 1/2 cup of water and taco seasoning. Don’t buy prepackaged seasoning when you can make it and save a ton. Plus, you know and can pronounce the ingredients.
½ cup salt
⅓ cup paprika
¼ cup garlic powder
4 tbsp onion powder
⅓ cup black pepper
3 tbsp white pepper
2 tbsp cayenne pepper
2 tbsp thyme
2 tbsp basil
1 tbsp oregano
Continue to simmer the meat and seasoning mixture till it cooks out most of the liquid.
Here is where things start to get personal. First, you can either be a crunchy corn tortilla or a soft flour tortilla person. Or both! No judgement here! Hey, it’s homemade tacos were talking about. It’s all good!
Next, cheese…cheddar is pretty standard but I have kids who don’t want any cheese and my husband who likes pepper jack.
Finally, all the extra goodies like lettuce, tomato, onions, jalapenos, cilantro, avocado, or you could get fancy with queso and/or guacamole. Don’t leave out the salsa! Oh, I just remembered sour cream too.
With all these options a taco bar is the way to go. Everyone can prepare their taco to fit their own taco-personality and you can begin eating and not taking everyone’s order.
What about the leftovers?
Ha Ha! As if there are any leftovers. However, if you do have leftover meat…nachos, beef enchiladas, mix the meat in with scrambled eggs for breakfast. One more and I’m done..”Taco ’bout good!” aaand Done!