Corn Tacos

Tacos are one of our kid friendly go-to dinners when the week gets long, the days have more tasks than time, and 8 hungry pairs of eyes are lined up in the kitchen waiting for dinner to be put on the table.
Delegate the chopping and shredding to one or two kids, fry up the beef and beans in one pan and the corn tortillas in another, have another kid set the table and dinner is served in no time.
We stretch our pound of beef to feed 8 by adding home canned beans and leftover rice to the mix.  It’s easy enough to leave those out.  Just adjust the seasonings accordingly.

Corn Tacos

16 corn tortillas
Olive oil for frying

1 lb ground beef, thawed
1 yellow onion, chopped
2-3 cloves garlic, crushed
1 can black, pinto or kidney beans
2 cups cooked rice
1/2-3/4 cup water
2 Tblsp Montreal Steak seasoning
1 Tblsp cumin
2 tsp chili powder (or to taste)
2 tsp turmeric
2 tsp paprika

Toppings:
Shredded cheese
Tomatoes
Chopped romaine lettuce
Black olives
Fresh cilantro, chopped
Pickled jalapenos, diced
Sour cream
Salsa

In small cast iron pan or saucepan, heat 1/2 cup olive oil to shimmering.  Quickly dip corn tortillas in oil and heat for just a few seconds per side- just to soften and slightly crisp the edges.  Remove from oil to plate layered with paper towels to drain.

In large cast iron skillet over medium high heat, saute onion and garlic just until onion begins to soften.  Crumble ground beef into skillet and cook and stir until beef is cooked through.  Drain grease if necessary.  Add beans, rice and seasoning.  Stir well and add enough water to keep rice and beans from sticking to the bottom of skillet.
Simmer for 10-15 minutes.

Fill warm, softened corn tortillas with beef and bean mixture and desired toppings

Serves 6-8