ingredients
all
3 tbsp vegetable oil
1 whole onions
diced
4 cloves garlic
smashed and chopped
1 lb ground beef
4 tbsp taco seasoning
3/4 cup water
taco shells
or use tortillas or tostada shells
taco meat
cheese
mom used American cheese but you can use whatever cheese your family prefers
lettuce
tomato
avocado
jalapeño
black olives
sour cream
hot sauce
cilantro
cookware
  • stainless sauté pan
This recipe is nothing fancy... it's just how mom made tacos growing up. Nonetheless, taco night is always exciting! We buy taco seasoning in bulk from San Francisco's Rainbow Grocery. If we have leftover taco meat, we use it to make taco lavash pizzas the next day.
1
Wash and process all the veggies. Preheat the oven to 250°F.
for the beef
2
Preheat the oil in the sauté pan over medium heat. When the oil is hot, add the onions. Cook for about 3 minutes or until translucent.
3
Add the garlic, stir briefly, then add the ground beef. Break up and stir the meat for about 5 minutes or until all the pink is gone.
4
Drain off excess fat from the meat, then add the meat back to the sauté pan.
5
Add the taco seasoning. Stir to coat and cook for 1 to 2 minutes. Add water and stir again to blend. Cover and cook for about 5 more minutes until the sauce thickens.
to assemble
6
Warm the taco shells in the oven, then fill it with taco meat, lettuce, tomato, and cheese. Mom's version simply contained these ingredients.
7
For extra credit, add any combination of these bonus toppings: avocado, jalapeño, black olives, sour cream, hot sauce, and cilantro.