If you come to our house on any Tuesday evening, you’re going to find us sitting down to tacos. It’s usually my night off from the kitchen – though I do help with prep before the Mister gets home. When I was a kid I thought that you were either a hard shell or soft shell family, but we are both, and most nights we each having at least one of each. This recipe feeds four with plenty leftover for a taco salad for Wednesday’s lunch.
-soft or hard shells
-1 lb hamburger
-1 can black beans (rinsed and drained)
-1 head of iceberg lettuce – shredded
-2 tomatoes – diced
-8 oz sharp cheddar cheese – grated
–taco seasoning to taste
1) Brown & drain ground beef. Adding can of black beans, small amount of water, and taco seasoning. Heat through.
2) Serve up with taco staples.
3) Add guac, salsa, sour cream, (or in my kids’ case) ranch dressing to taste.
Tell each person at the table what you like most about them.
The Daily Tip
Finding humanely and sustainably raised meat has become very important to many people. For our beef, we purchase 1/8 of a cow from a local farmer and store it in a chest freezer. I know my beef is grass fed, grass finished, organic, and local. If you are interested in doing something similar, I recommend contacting a food co-op or CSA in your area for recommendations. Otherwise, the website Eat Wild is a good place to start.