- 1 package Lawry’s Taco seasoning
- 1 lb. extra lean beef
- 2/3 cup water
- 12 Old El Paso taco shells
Condiments:
- shredded lettuce
- chopped tomatoes
- shredded cheese
- sour cream
- salsa
Follow the directions on the package of Lawry’s taco seasoning. Bake taco shells briefly – about 3 minutes – in oven (follow directions on the back of the box). Stuff with your choice of meat, lettuce, tomatoes, cheese, etc.
No-Beef Options
- Chicken – Grill 1 lb. of chicken tenders or boneless chicken breast in a non-stick skillet sprayed with Pam. Takes about 7-10 minutes to cook all the way through. Slice into thickest part of meat – you should only see white cooked meat, no pink inside. Remove the chicken and shred while warm. To shred, use two forks and pull the meat in opposite directions until it comes apart in shreds. Return to skillet and add Lawry’s taco seasoning. Reduce water to 1/3 cup and continue following directions on package of seasoning mix.
- Roasted vegetable – saute 4 cups of vegetable strips (bell pepper, onion, and yellow squash or zucchini) in a non-stick skillet sprayed with Pam. Cook until all the vegetables are slightly brown. Add seasoning and 1/2 cup of water, then continue following directions on back of seasoning package. You can still use the crispy shells but vegetarian tacos taste best in soft tortillas that have been warmed in the oven or microwave, or in a skillet on the stove.
- Black Bean – you can use your left-over black beans, pinto beans, or red beans as a vegetarian filler. If you get tired of eating beans one week, freeze the rest until you are ready for a TexMex meal. Like the roasted vegetables, black beans go best in soft tacos, not crispy shells.