Taco Night

From the Kitchen of The Veggie Vixen

Taco Seasoning
1T chili powder
2t onion powder
1t ground cumin
1t garlic powder
1t paprika
1t red pepper flakes

Tacos
lean ground beef
1/2C water
shells of your choice (tonight I'm using cabbage leaves, Romaine works very well too)
your favorite toppings (mine will include sour cream, shredded cheese, Frank's Red Hot sauce and Herdez salsa)

Mix spices well.

 

Brown lean ground beef in sauté pan.

Add one (above) recipe for taco seasoning per one pound of lean ground beef to pan. Add 1/2C water and simmer 15-20 minutes or until liquid is mostly cooked out of taco meat.

 
Veggies On the side

Roasted Fajita Style Cauliflower
1 medium head cauliflower, cut into florets
1T garlic, minced
Badia Fajita seasoning to taste
olive oil

Toss florets with enough olive oil and Badia Fajita season to coat them well. Add garlic and mix well. Roast in preheated 400 degree oven for one hour or until tender and golden brown.

 

Squash and Zucchini with a Mexican Flare
1 medium zucchini, sliced
1 medium yellow squash, sliced
1T garlic, minced
1/4-1/3C Herdez Salsa
Badia Fajita Seasoning to taste
olive oil

Sauté ingredients in large pan over medium high heat or roast in the oven alongside with cauliflower.

Zucchini and squash shown oven roasted.

Cabbage leaf shelled tacos topped with jack cheese and sour cream.