Do you love taco night but hate being the last one to sit down with a cold taco on hand? Wait until you learn how I manage to pull together the easiest taco night ever.
You should know, that I like simple meals. I’ve turn down a few cooking demonstrations (where they hire you to be a professional chef) because the menu includes gourmet food or ingredients. I don’t cook like that. I’m a mom of 3, entrepreneur, and a home cook. I like simple and delicious meals that can be put together quickly with easy to find real food ingredients.
That’s actually the entire philosophy of my company, MOMables. My purpose is to help parents make fresh school lunches and foods their kids will love. What kid doesn’t like tacos? Ok, I can think of a couple…. but for the rest of us, there is this incredibly easy method.
Today’s post, is not about giving you a precise recipe… It’s more like “this is how I do it so I don’t sit at the table and eat cold tacos.” Let’s call it a process, yes?
Don’t get me wrong, I eat cold food all the time. I am a lunch aficionado (the word expert sounds funny to me still). In case you don’t believe me, check out this last post with 75+ healthy office lunch ideas. See? I have thing (or two) about lunch.
But today, I am here to talk dinner. I am not a fan of dinner. Mostly, I’m not a fan of the pre-dinner rush and the bewitching hour that seems to happen simultaneously every night between 5:30 and 7:30. Coincidentally, it tends to end shortly after dad walks in the door most nights–although he often walks in at the peak of chaos and that’s never a good thing.
So…back to the easiest taco night ever. This is how I do it.
- 1½ pounds ground beef, chicken, or black beans, seasoned and cooked
- 1½ cups cheese
- 1 cup fresh salsa
- 1 cup guacamole
- ½ cup sour cream
- shredded lettuce
- Preheat your oven to 375F and position your oven rack in the middle of the oven (if it's too high your tacos could get too toasty).
- Cook your meat or beans with your favorite taco seasoning on a skillet over medium heat. Once cooked, turn off heat and set aside.
- On an oven safe baking dish, line up 12-14 hard taco shells. Stand the taco shells up so they are easier to fill. I can usually fit 14 tacos in one 9x13 inch pan. Fill with cooked meat and top with cheese.
- Place your taco platter in the oven for 10-12 minutes.
- This is where I gather the kids, get them to wash their hands, and get everything else ready for the table.
- After 10 minutes, the taco shells should be crispy and ready to be removed from the oven. Begin stuffing your tacos with the remaining ingredients assembly line style: add shredded lettuce, tomatoes, salsa, guacamole, more cheese, and sour cream. Once you stuff the remaining tacos with the toppings your family likes, take the entire platter to the table (use pot holders). Distribute tacos and enjoy your hot tacos together!