Taco's & Tequila
Next time I make it I will get the timing. The hardest thing about starting this blog has been actually measuring/writing down recipes. I grew up watching the best cooks..my mom and grandma (Nena). Neither of them ever measured a thing and I definitely learned from that! It was always just a sprinkle here and there of seasoning and tasting to make sure it was right and if not then you add a little more seasoning!
Nena was originally from Mexico and she made the BEST Mexican food. Living in Texas and being 1/4 Mexican, Mexican food has ALWAYS been a favorite. As we all know, it is not always the healthiest but I have altered the passed down recipes a bit to make them healthier. I cannot wait to share the enchiladas with you! Stay tuned. :)
Taco Meat
1 lb lean beef
8 oz tomato sauce (small can)
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
1/2 tsp garlic powder
Brown the meat in a large sauce pan. Add in the tomato sauce and seasoning. Cook on medium heat until well done! I make this about once a week and eat for lunch throughout the week..taco salad..taco bowl..tacos (corn tortillas always) etc!
Black Beans
1 can of black beans
1/2 diced onion
1 jalapeno
Brown the onion and jalapeΓ±o in 1 tbsp of olive oil. One cooked add black beans..simmer for 15 minutes. You could add some cumin, onion & garlic powder but I didn't to cut out a little bit of sodium.
Quinoa Corn
1c quinoa
1 can low sodium corn (drained)
1c water
1 tbsp green dragon hot sauce
Add all ingredients to a pot on high. Once boiling cover and reduce heat to a simmer for 15-20 minutes--until all of the water is absorbed! This is a healthy alternative to mexican rice.
Enjoy! π
