Tacos: Supper of Champions

This recipe has gotten more compliments than almost any I’ve ever made.

I’m about to let you in on a blue ribbon one here, folks. But what the heck — you’ll get compliments, too! And you can refer your friends back to Feaston. Thanks, karma!

This is for when you just need a hearty beef taco to smooth out the day.

For when you just need a hearty beef taco to smooth out the day.

To start, gather up:

  • 1 lb. lean ground beef ( we almost use 80/20 mix and drain off the fat)
  • a pinch of salt
  • black pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. cumin
  • 1/4 tsp. cayenne pepper
  • 1 medium onion, chopped
  • 1 – 15 ounce can pinto beans, rinsed and drained
  • 1 cup frozen corn kernels
  • 1 can Goya Picante tomato sauce (the small size)

These couldn’t be easier to make. Start by browning and seasoning the ground beef. I don’t know why the spices taste better on the meat rather than in the sauce, but they do. Add the onions and cook until soft, then drain off the excess fat.

You know that little packet of taco seasoning they sell at the store? Fagettaboutit.

You know that little packet of taco seasoning they sell at the store? Fagettaboutit.

Next, add in the beans, corn and tomato sauce. Let simmer on the stove for about 10 minutes.

If you want to make the filling ahead of time, just throw the cooked meat and onion and the rest of the ingredients in the Crock Pot. A little tip — the longer it sits, the better it tastes. And you’ll  eventually just cook it all over low heat for 6 to 8 hours.

When your filling is done, pile it onto a soft taco shell and top with any or all of the following:

  • Mexican or cheddar cheese
  • sour cream
  • tomatoes
  • onions
  • lettuce
  • avocado
  • taco sauce

See? Simple, easy, delicious.

Ground turkey and chicken also works wonders in this recipe if you want a healthier option. And if you really want to knock someone’s socks off, try using leftover Crock Pot chicken in place of the cooked beef. Oh my!

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