Betty's Best Taco Recipe-A Healthy Choice

I was in the supermarket a few weeks back and happened to spot taco shells on the shelf.  I hadn't made tacos in years, but when I saw those taco shells I had to have tacos for dinner that night!

The one thing I knew I didn't want to use was a packet of "taco seasoning".  I really don't like using things with ingredients I can't pronounce.  So, like most people these days, I went to the internet to find a recipe.  The one I chose was from Food Network.  The results were not exactly what I was looking for - they were way too spicy, much too salty and greasy.  Other than than, they were great!  After a few tries, this is the recipe I came up with:

Ingredients:

1 tablespoon oil

1 medium onion, chopped 

2 cloves garlic, minced or grated

1 lb. ground beef

⅔ cup beef broth (I use low sodium)

Seasoning mix (recipe follows)

12 corn tortillas

Chopped tomato

Chopped avocado

Shredded cheese - your choice!

Shredded iceberg lettuce

Heat oil over medium heat and add the onion.  Cook until softened.  Add the meat and garlic. Cook, breaking up the meat, until browned.  Drain to removes excessive fat and return to the pan.  Add the seasoning mix and beef broth, bring to a simmer and cook, uncovered, until mixture has thickened - 3 or 4 minutes.

Assemble the tacos with your choice of toppings and serve immediately.

Seasoning mix:

2 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons cornstarch

1½ teaspoons sweet paprika

1 teaspoon ground coriander

½ teaspoon cayenne pepper

Note:  If you enjoy this recipe, you can make up a batch of the seasoning mix and store in a jar.  It will keep for several weeks.  Then just use 4 tablespoons per pound of meat.

Please watch the video demonstration:

CHICKEN FAJITAS

I love to cook.  Cleaning up?  Not so much.  So when the weather permits, I love to grill and these chicken fajitas are one of my favorite warm weather dishes.  It's a great company dish too since you can have all of the elements ready (don't cut the avocado too much in advance!) and just grill the chicken at the last minute.  Set everything out as a buffet and let guests build their own fajitas.  You can substitute steak for the chicken and my choice cut for this is skirt steak.  Cut it in 4 or 5 inch lengths, marinate, grill and cut on the bias.

Ingredients:

For the Marinade:

1/2 cup vegetable oil
1/3 cup red wine vinegar
1/3 cup lime juice
1/4 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon sugar
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cumin

6 skinned and boned chicken breast halves
12 warm flour tortillas
Sliced avocado
Salsa
Sour Cream
Red and green pepper strips and sliced onion, sautéed

1. Mix marinade ingredients in a shallow non-metal container.  Add chicken, turning to coat each side.  Refrigerate, covered, 4 hours or longer, turning occasionally.
2. Remove chicken from marinade and grill until cooked through. Slice chicken into thin slices.
3. Serve with remaining ingredients

WATCH THE VIDEO DEMONSTRATION: