I would love to know whose brilliant idea it was to have things go to hell in a handbasket at work this month. With everything going on, I didn’t even bother trying to get away from my desk at lunch. And where I stuck around an extra fifteen minutes, I could have stayed 45 more and still not been done!
Between mental exhaustion and the temperature (yet another 90 degree day), I knew there was no way I was going to want to be in the kitchen with the oven on long enough to bake chicken. So, Monday’s menu plan got pushed back at least a day.
Fortunately, changing my mind gave me a chance to try a new recipe for taco seasoning that I found online a couple of weeks ago. I’d say it was a middling success, but only because of my preparation. But more about that later; look at my lovely photo of well-dressed tacos:
Homemade Taco Seasoning, from With a Cherry on Top
1 Tbsp chili powder
1 1/2 tsp ground cumin
1 tsp black pepper
1/2 tsp paprika
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp red pepper flakes
Toss all the ingredients in an air-tight container, seal and shake to mix thoroughly. You can adjust the amount of each spice that you put in to your own tastes. I went easy on the salt, since I don’t care for too much and Southern Honey salts everything extensively anyway.
This makes enough seasoning for four one-pound batches of ground beef/turkey/chicken (not quite a tablespoon per batch). Brown and drain your meat, then add the seasoning and a bit of water*. Stir to distribute the seasoning evenly. Then scoop into taco shells, onto tortillas or over chips and dress with your choice of toppings. I used salsa, shredded lettuce, black olives and cheddar cheese.
*I added about a cup of water to the ground turkey with the seasoning, which was too much. Next time I think I’ll add about a quarter-cup, just enough to make sure the seasoning doesn’t clump.