I say “ole” to a dinner that’s so cinchy and loved as a weeknight meal. Take last week for example. There was toeing and froing around the dinner hour and the evening buffet. Little time was available for the usual routine, then the 2-step taco’s came on the scene. Yes, voila and ole!!
1 medium shallot peeled and sliced
1 medium onion peeled and sliced
2-3 crushed garlic
12-16 oz can kidney beans (rinsed and drained)
2 tsp ground cumin
2 tsp chopped parsley
1 tsp oregano
1 tsp chipotle powder
1/3 tsp habenero chile powder
salt and pepper to taste
1 pound extra lean ground beef
1/2 cup water
In a medium saucepan add a few teaspoons of canola oil and heat to medium. Add the prepared onion, shallot and garlic to the oil and soften. Crumble the ground beef in the pan and cook fully ensuring the meat is browned. Add all remaining ingredients and simmer for 8-10 minutes until the mixture thickens, stirring occasionally. Serve hot with hard or soft taco shells, diced tomatoes, chopped lettuce, grated low fat old cheddar cheese, low fat sour cream, guacamole and salsa.
I love doing the 2-step over such an easy dinner that’s so thoroughly enjoyed. Mmmmm Mexican!! Yes the nearly perfect dinner combination.