Central American Tacos

Savor the bold flavors of Central America with these mouthwatering tacos! A delicious blend of seasoned ground beef, tangy tomatoes, and creamy beans, all wrapped up in a warm corn tortilla. Top with your favorite fixings – crunchy lettuce, juicy tomatoes, and melted cheese – for a fiesta in every bite.

Ingredients

• 1 pound ground beef (90% lean)
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 1 packet of taco seasoning (or homemade blend of chili powder, cumin, paprika, and salt)
• 8-10 corn tortillas
• 1 can (14.5 oz) diced tomatoes, drained
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1 cup shredded cheese (Monterey Jack or Cheddar work well)
• Sour cream, salsa, cilantro, and avocado for toppings (optional)

Instructions

Brown the ground beef in a large skillet over medium-high heat, breaking it up with a spoon as it cooks, until it’s fully cooked and no longer pink.

Drain the excess fat from the skillet, then add the diced onion and cook until softened, about 3-4 minutes.

Add the minced garlic and cook for another minute.

Add the packet of taco seasoning (or your homemade blend) to the skillet, stirring to combine.

Cook for 1-2 minutes, until the flavors are fragrant.

Add the drained diced tomatoes and red kidney beans to the skillet, stirring to combine.

Bring the mixture to a simmer and let cook for 5-7 minutes, stirring occasionally, until the flavors have melded together and the mixture has thickened slightly.

Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Assemble the tacos by spooning the beef and tomato mixture onto a tortilla, followed by a sprinkle of shredded lettuce, diced tomatoes, and shredded cheese.

Serve immediately and offer sour cream, salsa, cilantro, and avocado as toppings, if desired.

Notes

Ground beef should be at room temperature before browning for easier break-up.

Use leaner ground beef to avoid excess fat and greasiness.

Make sure to drain excess fat from the skillet to prevent a soggy taco.

If using homemade taco seasoning blend, adjust the amount according to personal taste.

For extra flavor, add diced bell peppers or jalapenos to the skillet with the onion.

Canned diced tomatoes can be substituted with fresh diced tomatoes, but adjust the cooking time.

To assemble tacos more efficiently, prepare all toppings beforehand and have them ready to go.

Leftover taco mixture can be refrigerated for up to 3 days or frozen for up to 2 months.

Nutrional Value

• Calories: 542
• Protein: 37g
• Fat: 26g
• Saturated Fat: 8g
• Cholesterol: 60mg
• Carbohydrates: 43g
• Fiber: 6g
• Sugar: 8g
• Sodium: 650mg
• Percent Daily Values:
• Vitamin A: 15%
• Vitamin C: 40%
• Calcium: 30%
• Iron: 25%