Tacos are one of my favorite meals. They’re quick and easy and can easily be made on a weeknight. Plus with all the fresh veggies I put on top, I feel like I’m eating healthy (let’s forget about the cheese, sour cream and hard shell enveloping everything).
These tacos use my homemade taco seasoning and get a little twist from simmering the ground beef and seasoning with tomato sauce.
Here’s what you need:
Brown the ground beef. Add in the tomato sauce and taco seasoning. Simmer for about 10 minutes or until reduced to your liking.
Meanwhile, cut up whatever veggies you like to serve on tacos. I use lettuce, onion, green pepper, and tomato. Heat your taco shells in the oven for 3-4 minutes at 375 (or as otherwise directed on the box. Serve with taco sauce, cheese, and sour cream.
See those nifty taco shell holders? Santa brought those to Derek for Christmas last year. We used to love the Stand ‘n Stuff shells because you could make all the tacos at once, but they crack and break when you bite into them. This allows us to stand regular shells. And they’re just fun.
Use any leftovers for taco salad or to make a Mexican skillet for breakfast.
- Taco Meat:
- 1 lb ground beef
- 8 oz tomato sauce
- 2-2/12 T homemade taco seasoning
- Lettuce, shredded
- Tomatoes, chopped
- Onion, chopped
- Green Pepper chopped
- Sour cream
- Taco sauce
- Hard or soft shells, heated per package directions
- Brown ground beef then add tomato sauce and taco seasoning. Cook at a simmer, uncovered, for about 10 minutes or until the tomato sauce has reduced to your liking.
- While the meat is simmering prep the veggies and heat the taco shells.
- The meat makes great leftovers.