We love tacos. LOVE them. We can eat them at least once a week, and while I do love them from our favorite fast food place, I feel much better about them when I can make them at home. I knew they are only made from wholesome, natural foods, they will be healthy, and the flavor will be amazing.
I love convenience about as much as I love tacos, and to me, that means a dish that is quick and simple. The base for the tacos is super quick which means I usually have plenty of time to make homemade tortillas. My
go-to tortillas recipe is from thehappyhousewife.com. They turn out great every time!
Two clarifications: I know the recipes calls for canned tomatoes and beans. When I say canned, I usually mean what I've grown and/or cooked at home. I don't purchase canned goods if possible. However, if you like them, they will certainly work! Also, our ground beef is provided by my in-laws from their grassfed cattle ranch. I know that all my beef is organic and the healthiest available. I know this isn't possible for everyone, but I encourage you to investigate local options instead of chain stores. The quality will be much better, the nutrients will be higher, and you will be helping local ranchers.
Veggie Loaded Tacos
1 pound ground beef
1 onion, chopped
1/2 cup bell pepper, chopped
1 Tbsp. minced garlic
1 can diced tomatoes, drained
1 can pinto beans, drained
1/2 c. water
1 1/2 Tbsp. chili powder
2 Tbsp. cumin
1/2 tsp. salt
Tortillas
Cilantro
Lime juice
Combine beef, onion, bell pepper, and garlic. Brown until cooked thoroughly. Add tomatoes, pinto beans, water, chili powder, cumin, and salt. Simmer until water reduces to thick sauce and all veggies are tender and cooked. Add to tortillas, top with fresh cilantro and lime juice and add your favorites - we love shredded cheese and sour cream. We also like to add a little corn, either on the side with butter or on top for a little texture.
Enjoy!
My husband's favorite homemade dish is, without a doubt, Baked Caprese Salad. He can eat a whole tray of it by himself in one sitting. But honestly, it can be expensive, especially when we don't have our own fresh tomatoes and basil growing in the garden and when I can't make the bread. For that reason, the dish is usually reserved for special occasions, such as his birthday last week.
While the recipe calls for a baguette, I use a loaf of whole wheat French bread. We love whole wheat, and we try to avoid white flour whenever possible. Instead of Roma tomatoes, we use Campari tomatoes. Campari are smaller and more flavorful. I have found that sometimes Romas can be a bit bland, especially when they are off season. Campari usually taste sweet and juicy. My last modification is to use marinated mozzarella. Marinated mozzarella is usually preserved in a bowl of oil/vinegar with spices. The cheese has a little burst of flavor and is more exciting than plain mozzarella..jpg)
1 pound ground beef
Combine beef, onion, bell pepper, and garlic. Brown until cooked thoroughly. Add tomatoes, pinto beans, water, chili powder, cumin, and salt. Simmer until water reduces to thick sauce and all veggies are tender and cooked. Add to tortillas, top with fresh cilantro and lime juice and add your favorites - we love shredded cheese and sour cream. We also like to add a little corn, either on the side with butter or on top for a little texture.
Breakfasts
Maple Roasted Green Beans