Saturday, May 5, 2012

Time for Some Tacos!

Happy Cinco de Mayo!  I hope you’re feeling a little of the fiesta vibe today Smile    If not, crank up the Latin channel on your Pandora and whip up these quick tacos and I bet you’ll feel it!  (and if not, try adding these margaritas).

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I recently discovered the Frontera line of sauces by Chef Rick Bayless, which are ready-made Mexican sauces in pouches that you just pour onto the meat and heat through (be careful, though – not all of them are gluten free, so check the label).  The universal favorite in my house is the Texas Original, it’s got a deep smoky flavor with only a very mild spice level.

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I serve up the taco meat in regular corn taco shells – we prefer the Old El Paso Stand N’ Stuff because they’re easier to build and don’t crack in half at the first bite.

Just add your favorite toppings, and serve with a big green salad for a quick and complete meal!


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Quick Gluten-Free Tacos

Serves 4-6



Preheat a large skillet over medium-high heat.  Add ground beef, breaking it up with a spoon or spatula, and cook until no longer pink.  Add the sauce and stir until absorbed into the meat, then let it heat through for a few minutes.

Prepare taco shells per package directions (325 degrees for approx 6 mins).  Build tacos and serve immediately. 

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If you’re up celebrating tonight, be sure to check out the supermoon – biggest full moon of the year!

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