I forget about tacos so I hardly ever make them (makes total complete sense...Sally). Plus, I look at the sodium level and MSG in some of the seasoning packages and think...EW. Then I thought again, why don’t I just make my own mixture? – Another light bulb moment in my cooking life. So I did and when Sophie said she was having some friends over to watch football and asked if I could pick up some stuff for sandwiches, I thought – sandwiches? No way, it’s a taco kind of day, a bit chillier than usual here on the Island. Soph et al had them with all the usual sides of guacamole, sour cream, lettuce, taco sauce, and cheese. These were quick and easy to make and pretty much disappeared on contact. The spice amounts are guidelines; change them up to suit your own tastes. I used my favorite beef/pork combo but as always...you could use ground chicken! They were a hit and tacos are now firmly on my cooking radar.
Makes enough filling for about 15 tacos
1 lb ground sirloin
1 lb ground pork
4 tablespoons chili powder
3 tablespoons garlic powder
1 tablespoon onion powder
2 tablespoons cumin
1 tablespoon chipotle chili powder
1 tablespoon smoked paprika
1 14oz can fire roasted diced tomatoes, drained slightly
1 4oz can fire roasted diced chilies, drained
Taco shells, hard and soft
Shredded jack and cheddar cheese
Taco sauce (optional)
Mix the spices together in a small bowl, set a side.
Heat a few tablespoons of oil in a large skillet over medium heat. Add pork and beef, breaking up any pieces with a spatula or back of a spoon. Sprinkle the spice mixture over the meat and cook until beginning to brown. Add the tomatoes and chilies; continue to cook until mixture is on the dry side. Can be made ahead and re-heated when ready to serve.
Serve with the usual sides listed above.