Tacos. The fallback.

Tacos are easy.  They are also my favorite.  This made them the ideal candidate for the first meal I was to cook for chef. 

Knowledge of my Sister's minimal compensation had me convinced that this handsome chef I was dating was quickly going to go broke.  Our first few dates were not cheap, but he kept asking to take me to dinner.  Who was I to turn down this generous man?  After a few weeks I realized there was no way he was going to let me pay.  My only option was to cook.  Before I could stop myself I had invited him to my apartment for dinner.

My spin on Mama's tacos:

The filling:
Ground beef - 1 pound
Chopped onion - 1
Chili Powder - 2 Tblsp
Garlic Powder - 1 Tblsp
Beef Bullion - 1 cube
Cumin - pinch
Cinnamon - less than a pinch

1/2 - 1 cup water, if needed

The toppings:

Chopped iceberg lettuce

Chopped tomatoes

Chopped onion (I like red, you can use any variety)

Sour cream

Shredded cheddar cheese

La Victoria Green Taco Sauce

Side options:
Dad's (well, Grandma's) spanish rice
Frijoles (who are we kidding, not on a first at home date)
Salad (heck no - vegetables?  <- this was previous to my frequent viewing of Food Matters)

For the filling, I like to start by browning the meat first, in a little veggie or olive oil over medium-high heat. You can break up the meat as you go, but try not to pulverize it, unless you like chewy filling.  Add the onions and cook both meat and onions together on a medium heat until the onions are translucent.  Add your desired spices and mix well.  If you are thinking, cinnamon, really? Don't knock it 'til you've tried a bite.  If you have purchased and used ground beef with a lower fat content this is the point when you will want to add some water and mix in the beef bullion cube.  Let the meat simmer on low heat and absorb all those tasty spices get happy with the meat.

The secret really is in the taco filling. Keep things interesting and mix up your meats.  Give ground turkey a spin, or ground pork for a different flavor.

What you put the filling in is entirely up to you. I like flour tortillas sometimes, other  times its corn. Heck, make 'em with lettuce cups/leaves instead of those carb-ridden discs.

This is the beauty of a good taco. There are thousands, millions even, of flavor combinations and toppings. Fire up the stove and enjoy!

Chef and I are married now. I think the first meal was a hit.