Taco Party!

Tacos are an easy weeknight preparation. There are some critical components to add to your grocery list – namely ingredients for guacamole which is integral. Omit cheese and sour cream to keep things light, and savor the richness of guacamole. These days we forgo the shells and serve as a taco salad.


  • Taco Shells – I like both the 365 label at Whole Foods and the Bearhitos label of organic yellow corn taco shells.

  • 1 pound lean ground beef – 96/4

  • ½ medium onion, finely chopped

  • 2 cloves garlic, pressed

  • 1-2 T chili powder

  • 2-3 t ground cumin

  • 3-4 T tomato sauce (I keep the 8 oz cans for this)

  • Salt and pepper to taste


In a medium sauté pan or skillet, sauté the onion and garlic in a tablespoon of canola oil. Work over medium heat.

After a few minutes add the ground beef. Turn up the heat a bit and brown until cooked though. At this point I strain the beef if there's a lot of oil puddling up. Just dump the contents of the pan into a colander or mesh strainer and toss, then return to the pan.

Add the dry spices, salt and pepper and cook for another few minutes. This helps release the full flavor of the spices.

Add the tomato sauce and cook another few minutes. Adjust seasoning if necessary and serve in warmed taco shells. I heat mine in the toaster oven for a few minutes on low heat – like 200-250° so they don’t toast.

Serve with guacamole, Shredded lettuce, Salsa or hot sauce, Spanish rice.


Make a quick dressing of lime juice, canola oil, fresh garlic, salt and pepper and toss over chopped romaine. Add some crumbled cotija and serve with beef and guacamole.