One of our family traditions since long before kids entered the picture has been a weekly Taco Night most Saturday evenings. Of course, we used to eat them with tortillas or corn chips. Now we love to enjoy our tacos in a simple lettuce shell, with plantain flour tortillas, or even scooped up with plantain chips. Even the kids get into the taco spirit, happily munching away on crisp lettuce tacos. We served these tacos at Jonathan’s last birthday party, which was a huge hit! I prepared the taco meat ahead of time, and warmed it up in the crock pot for the party. Everyone was able to enjoy a hearty meal that they could customize to their liking, and it was a great alternative to ordering a pizza like most families can do.
One of the ways I survive the daily grind of cooking healthy, delicious and varied meals every.single.day is to periodically make multiple batches of favorite meals for the freezer, called a Mega Cook. We set aside a whole day on Saturday and with the help of family, will put together dozens of meals on one day that I can later just pull out of the freezer, thaw and cook or reheat. In fact, this was a life saver when I was put on bed rest for the last trimester of my pregnancy with Aurora. I wasn’t able to stand up for even a few minutes to put together a meal (and most meals take way more than a few minutes to prepare!). It was a huge blessing for my darling husband to be able to walk out to the freezer, grab a meal, and throw it in the crockpot or reheat it for dinner that evening. This taco recipe lends itself really well to the Mega Cook concept- just prepare the meat and freeze in meal-sized portions. Allow to thaw, then reheat and serve with some quick sides. And even if you aren’t up to doing a full Mega Cook, I will often just make 4 or 5 batches at once to freeze. (I jokingly call this a Micro Cook.) It doesn’t take much more time to make five meals worth than to worth than to make one.
This recipe is adapted from the Chile Rellenos recipe in Everyday Paleo, which I highly recommend. Such an amazing meal, and great for when you have dinner guests.
- 1 lb ground beef
- 1 onion, diced
- 1/2 Tbsp ground cumin
- 1 Tbsp dried oregano
- 1 Tbsp chili powder
- Salt and pepper to taste
- 6-8 garlic cloves, thinly sliced
- Brown ground beef and onion until thoroughly cooked.
- Add remaining ingredients and cook until garlic is tender.
- Serve with: lettuce or plantain flour tortillas, avocado, green onion, diced bell pepper, hot sauce, or whatever condiments you enjoy with your tacos!
- This recipe is great to make large batches to freeze for future meals. Simply cook according to directions, and then freeze in meal-sized portions. Then thaw, reheat and enjoy!