This is a simple recipe for homemade taco seasoning which is always nice to have on hand, especially when you have had a busy day and it calls for taco night. I always add black beans to taco meat because it adds protein and stretches the meal so it leaves me with leftovers for tomorrow.
Adapted slightly from Alton Brown
1 lb Ground Sirloin or Ground Buffalo (organic & grass-fed)
2/3 cup beef broth or water
1 can of black beans, drained and rinsed
corn on the cob, cooked and cut off
cheddar cheese, shredded
1 tablespoons chili powder
1/2 tablespoon ground cumin
1 teaspoons kosher salt
3/4 teaspoons hot smoked paprika
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Note: Make sure you use kosher salt, if you use regular table salt use less. If you want more flavor double the taco seasoning mix.
Mix your dry spice taco seasoning ingredients.
Saute the meat in a pan over medium high, break up the meat into small pieces and cook until the meat is no longer pink, about 5 minutes. Drain the meat in a colander and rinse with water. Put back into the pan and add the beef broth or water and the taco seasoning. Stir and bring to a simmer over low heat. Keep skillet uncovered and stir frequently to break up the meat completely. Simmer until the liquid has reduced and thickened, about 5-10 minutes. Add the black beans to the meat.
Assemble your salad and enjoy!
"A generation which ignores history has no past and no future" – Robert Heinlein
We had an excellent historical learning experience thanks to the Commemorative Air Force.
P-51D Mustang- One of the best and well-known fighters during WWII....
B-24 Liberator "Diamond Lil" - The B-24 Liberator was a heavy bomber. They were used extensively in WWII and were retired in 1945.
The machine gun in the nose turret...
Inside the B-24...looking back towards where the Tail Gunner would be...
Flare gun next to the Navigator's seat...different colors were used to communicate so Japanese couldn't decipher radio transmissions...
Outside and inside the ground tents...