While enjoying the last days of our Indian Summer, I reach for something quick to make for dinner since the daylight is gone by 5 and we HAVE to play outside after school until it gets dark. On the days I am lucky enough to prep a little, dinner can actually be ready by 5;30. Other days, well, it’s a houseful of crabby kids or we end up eating eggs or peanut butter sandwiches for dinner. Today I got lucky, and with about 15 minutes of prep work during nap time, I had my taco bowls teed up and ready to cook when dinner time rolled around. I chopped everything, measured my spices, and fully prepped the potatoes. An hour before dinner I turned on the oven (potatoes were already on a cookie sheet in the oven from earlier). 30 minutes before dinner I stirred the potatoes, returned them to the oven, grabbed a sauté pan and put my taco meat together. It was on the table in under 30 minutes! (not including the potato roasting time of course!)
First step scrub the potatoes. You will need about 4-5 cups of diced potatoes, I used a mix of sweet potatoes and white potatoes. I tossed them to coat with a heaping tablespoon of my homemade fajita blend, find recipe here, a quick pinch of salt and pepper and about 1/4 cup of olive oil. Then spread them out on a cookie sheet lined with parchment, why parchment? Well I am not really into scrubbing pans. Alternately you could just toss them on an unlined cookie sheet.
Next for the meat assembly. Dice your veggies, crush your garlic and prepare your herbs. If you are cooking this right away, add the veggies, garlic and herbs into a large saute pan with the meat. Add your spices, salt and pepper and a couple tablespoons of olive oil. If you are using conventional ground beef you will need to use maybe half the oil, and save the spices for after you drain your beef or you will lose a lot of your flavor. I always use grassfed or organic beef, or venison if we have any. Since this meat has a lower fat content without any added water, etc there is no need to drain. Once the meat is browned (and drained if necessary) add half of a small can of tomato paste and continue to sauté for about 5 more minutes to allow the tomato paste to develop a deeper flavor. If you need to add a bit more oil at this point to keep the paste from sticking feel free. Use your best judgement, remember cooking is not an exact science. Add in about a cup of water or beer if you are feeling sassy and let the mixture simmer for 5 more minutes.
Next the assembly. I am kind of a rabbit, so into my bowl went a huge handful of spinach, then potatoes, then meat. Some jalapeños, salsa, guacamole and for my kids some tortilla chips. Then I topped the whole works with shredded cheese, we have a dairy intolerance in our house so we used sheeps milk Manchego, but sharp cheddar, pepper jack, queso fresco all make great choices, as would whatever your favorite might be. These would also be great with corn, black beans, sour cream or whatever your favorite taco toppings are. Have fun and make it your own! Cheers!
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