Crunchy Beef Tacos

My family participates in Taco Tuesday.  We loved the Lego Movie, as you can tell.  Good thing is, we're eating tacos on Tuesday for dinner and not trying to Kragle each other.  Tacos are one of my favorite foods.  Since Tuesday is taco night, I try to make a different type of taco each week to spice up our menu.  On a particularly busy night, a couple weeks ago, I introduced my children to Taco Bell's family pack of tacos with both soft and crunchy.  Well needless to say, the crunchy tacos were a hit.  Last week I tried to make my own crunchy tacos, and well they weren't as big of a hit.  This week I decided to try and re-create the Taco Bell flavor, minus the weird ingredients that I knew had to be in those tacos.  While researching the ingredients in Taco Bell crunchy beef tacos, I learned the main ingredients, the normal ones and decided I could use those as a starting point.  Here before you, for your viewing and maybe your eating pleasure, is the recipe I came up with.  These tacos were indeed delicious.  I actually used fresh ingredients and no dried or powdered substitutes.

 Oh my goodness, are those some beautiful looking tacos.

Ingredients:

12 Crunchy Taco Shells
1 1/2 lbs. Ground Beef
1 1/2 cups Whole Canned Tomatoes in Sauce
1/4 cup Water
1/4 Yellow Onion
2 Dried Chili Peppers
4 Baby Bella Mushrooms (You can substitute 1/2 beef bouillon cube)
1 clove of Garlic
1 teaspoon Sea Salt
1/2 teaspoon Cocoa Powder
1 head of Romaine Lettuce
1 Tomato
1 cup shredded White Sharp Cheddar or Monterey Jack Cheese

Using a blender blend the tomatoes, cocoa powder, onion, garlic, mushrooms, chili peppers,
and water until smooth.  I used my trusty Vita-Mix and created a very smooth sauce.
A little back story to adding the mushrooms.  Mushrooms are high in the molecule
responsible for the umami flavor or beefy flavor.  I used the mushrooms as a natural way to
 boost the beefy flavor of the taco meat.  If you want to, you could use bouillon instead.
Taco Bell uses autolyzed yeast to add beefy flavor.

 Smooth sauce, see how pretty it is?

Pour sauce into small sauce pan over high heat.  Bring to a boil, then reduce to a simmer.
Simmer for 15-20 minutes.  

Dice the tomatoes, cut the lettuce, and shred the cheese.  These will be your taco toppings.
You may also add sour cream and salsa.  We were out of sour cream.  I know, for shame.  

Cook the beef in a large skillet over medium high heat.  If you have a wok spatula, use that, or a
flat wooden spatula.  Cook and break up the beef into small chunks just until cooked through. 

Add the sauce and stir to combine.  Simmer for another five minutes to allow
flavors to come together.

I heated up our taco shells on a small cookie sheet in our toaster oven on low heat
before serving the tacos.  

Spoon some of the beef mixture into the shell and spread some lettuce tomatoes and
cheese on the beef.  Top with Sour Cream and salsa.

Enjoy!

Crunchy Beef Tacos

Ingredients:

12 Crunchy Taco Shells
1 1/2 lbs. Ground Beef
1 1/2 cups Whole Canned Tomatoes in Sauce
1/4 cup Water
1/4 Yellow Onion
2 Dried Chili Peppers
4 Baby Bella Mushrooms ( You can substitute 1/2 beef bouillon cube)
1 clove of Garlic
1 teaspoon Sea Salt
1/2 teaspoon Cocoa Powder
1 head of Romaine Lettuce
1 Tomato
1 cup shredded White Sharp Cheddar or Monterey Jack Cheese

Process:

Using a blender blend the tomatoes, cocoa powder, onion, garlic, mushrooms, chili peppers, and water until smooth.  I used my trusty Vita-Mix and created a very smooth sauce.

Pour sauce into small sauce pan over high heat.  Bring to a boil, then reduce to a simmer.  Simmer for 15-20 minutes.  

Dice the tomatoes, cut the lettuce, and shred the cheese.  These will be your taco toppings.  You may also add sour cream and salsa.  

Cook the beef in a large skillet over medium high heat.  If you have a wok spatula, use that, or a flat wooden spatula.  Cook and break up the beef into small chunks just until cooked through. 

Add the sauce and stir to combine.  Simmer for another five minutes to allow flavors to come together.

You can also heat up the taco shells on a small cookie sheet, in a toaster oven or an oven on low heat, before serving the tacos.  

Spoon some of the beef mixture into the shell and spread some lettuce tomatoes and cheese on the beef.  Top with Sour Cream and salsa.

Enjoy!

Chili Macaroni & Cheese

We have been really busy, my family moved to another apartment here in Queens.  Moving is a huge undertaking here in NYC and add a baby and it becomes almost impossible without a lot of help.  I apologize for not posting sooner, but cooking is difficult when your kitchen is being packed or still being unpacked.  I made this recipe before we moved thankfully, but the pictures were on my external hardrive and so I had to get our computer set up and working before I could find them.  Did I mention my baby is super cute and likes to take 5 minute power naps?  Yes she isn't very helpful in my attempts to get anything done.  Without further ado, here is my recipe.

My dad makes something similar to hamburger helper without the box from the helper. He used a special blend of spices and herbs to flavor it (aka Lawry's Spaghetti Mix). My husband even liked it, I don't use dried flavor mixes very often, so I wanted to try to make my own version. This is a spicier version of my dad's hamburger helper, it even passes the husband and children test. This particular recipe does depend on a certain chorizo that is awesome. Yes my secret ingredient to this extremely simple recipe is chorizo. Sort of a chorizo flavored sausage, not really the typical dried chorizo.  You could make this recipe with ground beef and bypass the chorizo altogether, I wouldn't be offended I promise.

Cheese and just the right amount of spice and pasta, such a wonderful comfort food.

Ingredients:

3/4 lb. Elbow Macaroni
2 cups Crushed Tomatoes
1 lb. Chorizo Sausage (ground beef nay be substituted)
1/2 lb. Monterey Jack Cheese
Kosher Salt

The chorizo I use is a flavored sausage.  It isn't a dried chorizo.  This chorizo is the best!
Remove chorizo from the casing and brown in a large skillet. 

Beautiful browned chorizo, if you could smell this you would, well anyway, it is really yummy.

Pour the crushed tomatoes onto the chorizo and cook on medium heat until it boils.
 Reduce heat to low and simmer the sauce.

Bring a large stockpot full of water to boil over high heat and sprinkle with salt.  Start this
process just before cooking the chorizo.  Boil macaroni according to package instructions.
 I cooked the full pound of macaroni.  My sons are very picky eaters, who will only eat
buttered macaroni, so I separated the pasta accordingly after it was cooked.

Drain the macaroni.

Add macaroni and grated cheese to sauce.  Stir and cook over medium heat until cheese melts.

Serve in a big bowl, and 

Enjoy!

Chili Macaroni & Cheese

Ingredients:

3/4 lb. Elbow Macaroni
2 cups Crushed Tomatoes
1 lb. Chorizo Sausage (ground beef nay be substituted)
1/2 lb. Monterey Jack Cheese
Kosher Salt

Process:

Remove chorizo from the casing and brown in a large skillet. 

Pour the crushed tomatoes onto the chorizo and cook on medium heat until it boils.  Reduce heat to low and simmer the sauce.

Bring a large stockpot full of water to boil over high heat and sprinkle with salt.  Start this process just before cooking the chorizo.

Boil macaroni according to package instructions.

Drain the macaroni.

Add macaroni and grated cheese to sauce.  Stir and cook over medium heat until cheese melts.

Serve in a big bowl.

Enjoy!