Mom's Beef and Bean Tacos, and a Neat Trick

Tacos seem like a quick and easy thing to make, but if you're the one doing all the topping chopping, you know that isn't true. Of course you can buy a lot of things already shredded or cut up for you, but it still takes some time to put it all together. We didn't have tacos for dinner very often when I was growing up, but when we did, it was a true fiesta.

Heat your oven to 250 degrees. Lay some hard taco shells out in a single layer on a baking sheet.

In a large skillet over medium-high heat, brown the ground meat. Turn the heat to low, sprinkle the taco seasoning over the meat, then pour the water over the top. Stir everything together well and let it simmer until thickened.

The unique part of Mom's recipe is the addition of refried beans. If you don't like refried beans, by all means leave them out.  But if your game, stir them into the meat mixture. Not only is this really, really good, but it will extend the amount of filling you have. And a plate of nachos topped with some leftover taco meat for lunch the next day is not a bad thing.

About 5 minutes before you are ready to eat, pop the sheet of taco shells in the oven. You will keep these warm while you eat, and can grab a couple when people ask for seconds. Or thirds. If you want to have soft tortillas as well, wrap them up in some aluminum foil and toss them into the oven about 10 minutes before you expect to eat, as they will take a bit longer to heat through. When you sit down to the table, turn off the oven so the shells don't burn, but will still stay warm.

You could also warm the shells and tortillas in your microwave, but "back in the day" we didn't have a microwave. And warming them in the oven produces a much yummier result. Take the time to flip on your oven, it will be worth it.

Get together your toppings and set them out in individual bowls to make a "taco bar".

Dad's trick to avoid having your taco turn into a broken mess right after you take the first bite, and having to eat the rest off your plate with a fork, is what we call an "Open-Faced Taco".

Take a warmed taco shell out of the oven and CAREFULLY break it in half. Place it on your plate.

Spread on some of the meat and bean mixture...

add shredded cheese to get it melting...

top with some of "Heather's Salsa"...

add some sliced black olives...

then finish off with some lettuce, a dab of sour cream, and some fresh tomatoes...

or squirt on some Ranch dressing instead (kids will love this).

Of course you can use other toppings like taco sauce, jalapeno slices, diced green pepper, raw onion, diced avocado, corn kernels...and make each taco exactly how you like it.  A dab of "Guacamole with Options" would also be fantastic.

Making an open-faced taco means you get a taste of every topping in every bite.  It does require being able to hold the half shell with a firm hand, so kids might want to stick with the traditional method. You can also slap a soft tortilla on your plate and wrap the toppings up inside.

However you choose to make them, tacos made at home taste oodles better than those you buy at one of those taco joints, and are much healthier to boot.

MOM'S BEEF AND BEAN TACOS                              Printable Version

1 lb. ground beef or ground turkey
1 packet taco seasoning
3/4 c. water
1 box taco shells, white or yellow corn (whichever you prefer)
1 package tortillas, flour or corn
Cheddar cheese, shredded
Lettuce, chopped
Tomato, diced
Black olives, sliced
Salsa
Sour cream
Ranch dressing

Any other toppings you enjoy: taco sauce, jalapeno slices, green peppers, raw onion, diced avocado, corn kernels

Preheat your oven to 250 degrees.

In a large skillet over medium-high heat, brown the ground meat. Turn the heat to low, sprinkle the taco seasoning over the meat, and pour the water over the top. Stir everything together well and let it simmer until thickened.

While the meat is simmering (about 5 minutes before you are ready to eat), lay some hard taco shells out in a single layer on a baking sheet and pop them in the oven. You will keep these warm in the oven while you eat, and can grab a couple when people ask for seconds. Or thirds. If you want to have soft tortillas as well, wrap them up in some aluminum foil and toss them into the oven about 10 minutes before you expect to eat, as they will take a bit longer to heat through.

Fill your taco shells or tortillas with meat and toppings.