Like writing, cooking and baking are activities that serve as my therapy. Even though, most of the time, I awake to discomforts or body weakness, after my morning devotion, baking is something I look forward to doing in the early afternoons. Just the thought of creating something scrumptious for the family to enjoy invigorates me and puts my spirits in constant thanksgiving to God. Yes, gratitude to God because He brings inspiration to my shabby home life through simple joys :).
After Hannah and her Dad left for Hannah’s piano lessons, I got moving and started making tacos. I was inspired by Ree Drummond’s Salad Tacos, so here, I make them, too.
- 16 whole Taco Shells
- 2 pounds Ground Beef
- 3 Tablespoons Taco Seasoning
- 1 can (4 Ounce) Tomato Paste
- Salt To Taste
- 1 can (14.5 Ounce) Beans (kidney, Pinto, Chili), Undrained
- 1/2 cup Hot Water
- 1 head Green Leaf Lettuce, Sliced Very Thin
- 1 cup Grape Tomatoes, Halved (or Diced Regular Tomatoes)
- 1 cup Grated Cheese (cheddar, Jack, Or Cheddar/jack)
- FOR THE DRESSING:
- 1/4 cup Mayonnaise
- 1/4 cup Sour Cream
- 1/4 cup Salsa
- 1 Tablespoon Ranch Dressing Mix (optional)
- Extra Hot Sauce (optional)
Brown ground beef until fully cooked. Drain excess fat, then add taco seasoning, tomato paste, beans, and hot water. Stir to combine, then add salt as needed. Keep warm.
To make the dressing, mix together the mayonnaise, sour cream, salsa, ranch mix, and hot sauce. Taste and adjust seasoning, adding salt and pepper if it needs it.
To build the tacos, first fill the shell with plenty of lettuce. Spoon on the meat mixture, then add tomatoes and cheese. Top with a light drizzle of dressing and serve immediately!
She included a recipe for the salad dressing but I used a leftover one from my Easy Soft Pretzels that the kids and I made a few days ago. I also used the leftover ground beef from the patty melts I made earlier. (I love using leftover ingredients that are sitting in the ref. I am economical like that :D).
I just added a can of white beans, taco seasoning, and tomato paste according to Ree’s recipe. (By the way, I also made my own taco seasoning because the store-bought one has cumin and the family doesn’t like its taste and fragrance).
I was excited to make the tacos because our family has “discovered” a haven for gourmet cooks (like me! :)) and the ingredients are really fresh. (By God’s grace, I’m going to post a story about that for the benefit of those local readers who are also wondering where to find fresh, as well as hard-to-find ingredients).
The taco is ready to be built up.
And here’s Tim with his trademark funny face enjoying his taco. Taco is a great way to sneak in veggies for the kids that otherwise they would find unappealing.
Our family has discovered, too, that in order to eat your taco with a minimum of crumbs falling to the ground, you must eat it at a weird angle as Hannah demonstrates here :D.
I might be linking up with these lovely blogs.
Journey with Jesus,