Tex-Mex tacos are a weeknight family meal staple. They are quick and easy to make. Feed a crowd and let everyone choose their favorite toppings.
It may sound like a stereotype, but here in Texas, we eat a lot of Tex-Mex food. My family eats tacos about once every week or two. Although I like to mix it up and make taco bowls, fajitas or enchiladas every now and then, you can’t beat a classic taco.
Tacos are great for a crowd – or just a small group of picky eaters. Include multiple options for protein and lots of vegetables and everyone can build their own tacos.
- 1 lb. of ground beef or turkey
- 1/2 an average sized onion
- taco seasoning:
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- canned black or pinto beans
- shredded lettuce
- grated monterey jack cheese
- corn or flour tortillas
- sour cream
Brown the meat in a skillet. If it is particularly greasy, drain the meat and return it to the skillet. Add the onion and cook until soft.
Combine the taco seasoning ingredients in a jar with a lid and shake to combine. Add the taco seasoning + 1/2 cup water to the ground meat. Stir and simmer until the water is mostly gone.
Prep the other ingredients for toppings. Drain the beans and season to taste with salt, pepper and cumin. Chop the lettuce finely. Grate the cheese.
Tortillas can be heated one at a time on the stovetop in a skillet with a little butter. Wrap warm tortillas in a dish towel to keep them warm.
Let everyone make their own tacos and choose which ingredients they want to add. Taco can be messy for younger kids. Try folding one end closed and then wrap the bottom in foil.