Taco Night Recipes

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TACO NIGHT



Taco Night image

Provided by Katie Workman

Categories     main-dish

Time 20m

Yield 8 servings

Number Of Ingredients 19

1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons onion powder
1 teaspoon kosher or coarse salt
1 teaspoon cornstarch
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon sweet paprika
1/2 teaspoon freshly ground black pepper
Pinch of cayenne or red pepper flakes (optional)
Nonstick cooking spray
2 pounds ground turkey or beef
Shredded lettuce
Salsa or taco sauce
Shredded Cheddar, Monterey Jack, or a Mexican cheese blend
Low-fat or regular sour cream
Diced tomatoes
Diced avocados
About 12 taco shells

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the chili powder, cumin, onion powder, salt, cornstarch, garlic powder, oregano, paprika, black pepper, and cayenne or red pepper flakes, if using, in a small bowl or plastic container. Blend well.
  • Spray a large skillet with nonstick cooking spray and place it over medium-high heat. Add the turkey or beef and cook, stirring and making sure to really break it up into small crumbles, until it is browned throughout, about 5 minutes. Drain off any liquid. Add the spice mixture and cook stirring, until you can smell all of the spices, about 1 minute. Add 34 cup of water and stir until the water is mostly evaporated, the meat is evenly coated with the spices, and there is still a little bit of liquid in the pan, about 4 minutes.
  • To serve, place your choice of toppings in small individual bowls. Heat the taco shells on a baking sheet (or right on the oven rack, whichever you prefer) in the oven until warm and toasty, about 5 minutes. Transfer the meat to a serving bowl. Place the taco shells on a plate and cover them with a napkin or clean dish towel to keep them warm, setting them out with the bowls of toppings. Let everyone serve him or herself. Photograph by Todd Coleman/The Mom 100 Cookbook

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