recipe box

the perfect taco, with a quatemalan stamp of approval.

Lately, we’re in love with tacos over here. And we’ve perfected the taco over here.

The magnitude of awesomeness crammed into these crunchy little shells is no joke either. I’ve effectively addicted friends and co-workers to our taco concoction and it has received nothing but rave, rave reviews.

Thus, in the spirit of generosity, I’ll share our favorite dinner in four easy steps.


Step 1: Preheat your oven to 350. Cook the ground beef (or bison!). Chop and saute a half onion for each pound of meat. When the onion begins getting soft and fragrant, add the ground meat, 2 tbsp taco seasoning per lb, and a half cup of water per lb. Chop up the meat with your spatula so that it looks crumbly and let the meat simmer and brown stirring occasionally.


Step 2: Put your BLUE CORN taco shells on a baking sheet and pop in the oven for about 5 minutes. Meanwhile, get your fixin’s ready: chopped tomatoes, avacados, some kind of lettuce or kale, shredded cheese, sour cream….


Step 3: Build your tacos. I like to fill a plate with shells, using two empty ones on the ends to hold the others up. Lather one side of each shell with sour cream and drizzle Harris Teeter Traders ‘Chipotle Ranch Dressing’ on the other side of the shell (i’m serious). Tuck a layer of shredded cheese into the nook of the shell, top with shredded kale (or lettuce)…


and a little more cheese…


and a spatula full of taco meat…


Then top with tomatoes and avocados.


Step 4: Try not to inhale tacos. Savor and enjoy.*

*Margaritas optional.


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