I received an email recently that described using the same seasoning mix I use in my World's Easiest Chili to make taco meat. I was intrigued and so I tried it. I was amazing! Taking advantage of this new-found insight, I have fashioned these simple to make but delicious soft tacos, incorporating a couple of tips I have picked up over the years.
- 1 lb lean ground beef
- 3 tbsp Caboom! Chili Fixins
- 2 Roma tomatoes, sliced
- 2 Peruvian Aji Amarillo chilis, seeded and sliced into strips
- 6 oz of pepperjack cheese, sliced
- 6 soft taco size tortillas
Step 1: Brown and Season Beef
In a large cast iron skillet, heat a little olive or vegetable oil and brown ground beef thoroughly. Drain well. TIP: Use a couple of paper towels to soak up the grease. Sprinkle with 3 tbsp Caboom! Chili Fixins and add 1 cup warm water. Stir occasionally until thickened. While waiting for the mixture to thicken, proceed to the next step.
Step 2: Prep Tortillas
TIP: To make prepping the tacos a little easier, I like to place sliced cheese in them, then fold them into coffee mugs and microwave for 30-45 seconds. This melts the cheese (yum!) and stiffens the tortilla slightly, which makes them hold their shape better when filling them without drying them out. In my microwave I do them in two batches of three and then set them aside while the taco meat mixture finishes thickening.
Step 3: Build
Once the taco meat mixture has thickened, I take a tortilla, fill it with meat, top it with a few slices of Roma tomato, and finish it all off with strips of aji amarillo peppers. This recipe makes six large soft tacos, or a dozen if you buy the really small tortillas.