I know some of you women are working outside the home, and it always feels good when you can get a few things done ahead for dinner. This is one of those ideas that can help you prepare some simple-to-throw-together meals.
2 - 2/1-2 # ground beef
1 - 2 pkg. taco seasoning, according to taste
1/3 cup water
In a large skillet, brown the ground beef. Break up the larger pieces with your wooden spoon and stir occasionally until no longer pink. Drain - place back in skillet and stir in the seasoning. Add the water and let it simmer a few minutes until liquid has evaporated.
When meat has cooled, place it in a container and refrigerate, or divide into 2 or 3 labeled freezer bags for use later. It can be frozen up to 3 months. When ready to use - defrost in the microwave and heat through for a quick meal.
10-12 flour tortillas (taco size)
1 tomato, chopped
1 small onion, chopped
cheddar cheese, shredded
8 ozs. sour cream
To make the tortillas more pliable, place the stack of tortillas between damp paper towels and place in the microwave for 10 - 20 seconds on high. Fill each tortilla with meat mixture and your favorite toppings.
(I love tacos with a crunch, and love to use the hard shell inside the soft shell, for easier eating).
1 head of lettuce, torn into pieces
5 plum tomatoes, diced
8 ozs. cheddar cheese, shredded
1 - 12 oz. bag nacho cheese or taco Doritos, crumbled
Prepare tomatoes, lettuce and cheese a day ahead. (Don't use a knife to cut the lettuce - the edges will turn brown). Cover and store in refrigerator. You may heat the meat a little, but not too much, because it will wilt the lettuce if added to the salad when it's hot. Yield 8 - 10 servings
I recommend keeping everything separate - once you mix the tomatoes, lettuce, cheese & chips together, the leftover salad does not keep well.