Ground beef and beans in a homemade taco seasoning — no packet — served over shredded lettuce and cabbage. The kids can have theirs with chips or torn tortillas.
Ingredients
- 900 g ground beef
- 1 can (about 425 g) pinto or black beans, drained and rinsed
- 1 onion, diced
- 3 garlic cloves, minced
- 15 g chili powder
- 5 g ground cumin
- 3 g smoked paprika
- 2 g dried oregano
- 8 g sea salt
- 30 g tomato paste
- 180 g water
- Half a head of lettuce and a quarter head of cabbage, shredded
- Tomato, avocado, cilantro, and lime or lemon wedges, to top
- Tortilla chips or tortillas, for the kids
Click an ingredient once it's in the bowl.
Method
- Brown the beef with the onion in a large skillet over medium-high heat, breaking it up as it cooks.
- Add the garlic, chili powder, cumin, paprika, oregano, and salt and stir 1 minute — heating dried spices in the fat wakes them up.
- Stir in the tomato paste, beans, and water. Simmer 8-10 minutes until it thickens into a spoonable taco filling.
- Build bowls on the shredded lettuce and cabbage; top with tomato, avocado, cilantro, and a squeeze of lime.
- Kids' version: same filling with chips or torn tortillas.
Notes
- The seasoning is the whole point — five jars from the spice rack instead of a packet with fillers.
- Make the full batch even for fewer people: leftover filling is tomorrow's taco salad lunch.