My evenings tend to be busy. Between getting home from work late and limited daylight as we reach fall, I need quick meals. Tacos aren't necessarily the healthiest thing, but they certainly are quick. We eat these about once a week in my house. Luckily it's a little healthier - we get the meat local from a farmer, grass fed. And the peppers come from our garden.
Hope you enjoy!
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Step 1: The Ingredients
The delectable ingredients for an awesome meal.
Beef (or chicken. chicken is good too).
Peppers and Onions. (I didn't have any fresh garden onions, so I omitted these.)
Your favorite taco seasoning. (Mine comes from Sam's Club).
Cheese of your choice
Step 2: Brown the Meat and Prep the Veggies
First things first. I defrosted my ground beef.
Then, in a pan on medium high heat I began to brown my meat. Typically with ground beef I use a cover on the pan to ensure the heat is all the way around.
In the meantime slice up your veggies (peppers and onions). I dice mine into small bits.
Step 3: Simmer Away
Once the ground beef is done cooking, drain (if any) the fat.
Then add approximately 1/2 cup of water. I tend to this by eyesight, just until the water covers all the beef in the pan. The more water you add, the longer it takes to make.
Return the pan to the stove and allow the water to come to a boil.
Add the taco seasoning. (Approximately 1/8 - 1/4 cup).
Stir, stir, stir!
The seasoning works with the water to form a sauce enveloping the ground beef. About halfway to sauce like consistency, add the veggies. I do this because I like my veggies al dente. But - if you like yours fresh feel free to add them when serving.
Allow the sauce to develop. It is thick enough when you can stir the pan and it doesn't immediately fill in.
Dish onto a tortilla, top with sour cream and cheese and you're good to go! Yum!