Tacos are a safe, go-to dinner for us. We love them!
This recipe is free of milk, eggs, wheat, soy, peanuts, tree nuts, fish and shellfish
2 lbs Ground beef
1 1/2 Tbsp. Chili Powder
1 1/2 Tbsp. Cumin
1 medium onion, chopped (save 1/2 for toppings)
2 garlic cloves, pressed (2 exta cloves if you want to put some in your refried beans)
1 can refried beans (We put 2 garlic cloves, pressed and a dash of hot sauce/Tabasco in the refried beans when we heat them up)
onions, chopped (left over from what you chopped to put in meat mixture)
salsa (during the summer, we love to use homemade salsa from the garden)
cilantro (if you have on hand)
*cheese/sour cream if you are not allergic to dairy
Heat a large nonstick skillet over medium-high heat. Add 2 Tbsp EVOO (extra-virgin olive oil), twice around the pan. Add the chopped onions, pressed garlic and beef to skillet. Brown meat. Season meat with the cumin and chili power. Cook for 5 minutes more, then add about a cup of water and reduce the heat to low. Make sure the majority of water has cooked off before you serve.
Heat taco shells according to package directions. Prepare toppings. Fill tacos and Enjoy.
*Serve with tortilla chips (we love Santitas Tortillas Chips...they are always "on sale" for $2) to scoop up the leftovers that have fallen on the plate or eat with the extra refried beans