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.

Ingredients:

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

Helpful Gear:

Large Cast Iron Skillet

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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.

Enjoy!