For the most part here in the UK tacos are a fun dinner idea and not a staple, but it lends for things such as Old El Paso crunchy taco shells, and some semi edible tortillas. Along with that the line makes some good canned refried beans, and salsa to mimic Pace. Overall I’m not too deprived, except I like to blend my own spices and come up with something unique that’s not just out of a packet. This dinner was part of my craving for crunchy tacos. But since I wanted my healthier flare I opted for turkey breast instead of beef. I realise that making tacos is not a new experience for a lot of my Texan friends, but in this recipe it’s all about the spices. Try it if you want and give that 'ol packet seasoning a rest.
What you’ll need:
½ - 1 tbsp. cumin powder
½ - 1 tbsp. chili powder
1 tsp. garlic powder
1 ½ tsp. onion powder
Pinch Mexican oregano (optional)
1 tsp. salt
½ tsp. finely ground pepper
2 cloves fresh garlic
Taco shells – crunchy or soft tortillas
Lettuce and tomato
Grated cheddar cheese
Canned refried beans
1 tbsp. vegetable oil
Heat the oil in a pan.
Add the onions and garlic to soften.
Next add the meat and brown, spreading it around so it doesn’t clump.
Add all the spices and mix thoroughly.
Cook through until meat is fully cooked.
Warm up the refried beans.
Spread on the bottom of the taco shell of your choosing, next fill with the meat, cheese, lettuce tomato, and sour cream.
Serve with my Spanish rice! (You can make it with white rice instead of brown).
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