Tacos are and always have been a staple in our house. We usually eat them once a week. I serve them with canned beans on the side – refried, pinto, or black.
1 lb ground beef
1/4 cup of Kirkland Taco Seasoning
1/2 cup water
1 box hard corn taco shells (Ortega)
Shredded cheese, sour cream, sliced jalapeños, salsa
Brown beef in skillet over medium-high heat. After meat is browned, stir in seasoning and water. Allow to cook for 10-20 minutes longer. Meanwhile, heat shells in the oven at 350* for 2-3 minutes. Serve with desired toppings.
1 can Pinto beans
1/2 tsp cumin
1/2 tsp garlic powder
1 tsp dried onion
Mix together beans and seasonings and heat over medium heat until it boils. Turn to low, stirring occasionally, serve whenever tacos are done.