if it’s friday, then it’s time for oscar. and a recipe. this week it’s all about tacos. one of my favorite dishes since childhood. there are all sorts of tacos these days – fish, chicken, shrimp, lobster to name but a few renditions. but i still have a hankering for a traditional beef taco. so that’s on the menu this week.
but first, we’re going to shift into neutral. spring neutrals that is. this asymmetrical tunic last seen here was paired with dark rinse denim jeans (similar here) and ballet flats. now that the temps are heating up white denim is the perfect item to help ease us into spring. the ballet flats were exchanged for snakeskin sandals.
ollie decided to get into the mix today.
a neutral scheme is easy to throw together in a moment’s notice.
snakeskin is BIG this spring.
tacos are easy to make. serve with your favorite side like guacamole and chips. and add a few of your favorite toppings – lettuce, onions, tomatoes, jalapenos, cheese.
- 2 pounds lean ground beef
- 1 small onion
- 1/4 cup finely chopped red bell pepper
- 2 garlic cloves, crushed
- 3 teaspoons ground cumin
- 2 teaspoons chili powder
- 2 teaspoons sweet paprika
- 1 teaspoon dried oregano
- 2 teaspoons kosher salt
- 1 cup tomato sauce
- 1 bay leaf
- 16 hard taco shells or soft tortillas
- 2 cups shredded romaine lettuce
- 2 plum tomatoes, chopped
- 1 cup shredded cheddar cheese
- In a large nonstick skillet, cook the beef over high heat, using a wooden spoon to break the meat into small pieces as it browns, 4 to 5 minutes. Add the onion, bell pepper, garlic, 2 teaspoons of the cumin, the chili powder, paprika, oregano, and salt. Cook, stirring, until the vegetables soften, 2 to 3 minutes. Transfer to a slow cooker and add 1/2 cup water, the tomato sauce, and bay leaf.
- Cover and cook on high for 3 hours or on low for 6 to 8. Discard the bay leaf and add remaining 1 teaspoon cumin.
- Heat the taco shells according to the package directions. To assemble, put 1/4 cup of beef mixture into each shell or tortilla and divide the lettuce and tomatoes evenly among the tacos. Top each with 1 tablespoon cheddar and serve.
- 2 ounces blanco tequila
- 1 ounce Cointreau
- 1 ounce fresh lime juice
- Sea salt, to rim the glass (optional)
- Lime wedge, for garnish
- Rim a rocks glass with salt. Then, fill the glass with ice. Shake tequila, Cointreau, and lime juice with ice. Strain into the prepared glass. Garnish with lime.
our photo bomber – miss ollie.
let’s get friday started, ladies! i’m ready for the weekend and it looks as if my furry sidekicks are too. oscar, ollie and i wish each of you a lovely weekend.