Tacos for the Busy Weeknight

I've written before about certain dishes that can be adapted to whatever ingredients you happen to have -- fried rice, frittata, hotdish, and so forth. Tacos are another versatile food that can use just about anything. That being said, the classic version is good, too, and the ground beef taco is as much an American favorite as, well, General Tso's Chicken. 

One great thing to have come out of No Free Lunch is that I now have a convenient repository of recipes, which I refer to often. The chicken kebabs from last summer are one I go back to a lot. Whenever we make tacos, Ariel always makes me cook the meat because I won't let her buy taco seasoning packets. Every time, I explain that it's not that complicated and the taco-ey aroma is really just cumin. I end up cooking the meat anyway. Well, now there is a recipe and we can all taco!

This is the part where I usually talk about exotic ingredients, but sometimes you don't need any. One of the great things about this recipe is that other than the beef, all the ingredients are things I always have in my kitchen, and you should, too!

Ingredients

• 1 onion, diced
• 1 lb. ground beef (leaner is better; I used 90% lean)
• 3 cloves garlic, grated or minced
• 2 tsp cumin powder
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp dried oregano
• 1 tsp salt (or to taste)
• Pinch black pepper
• 1/2 can diced tomatoes, with juice
• Vegetable oil

Instructions

Heat oil in medium frying pan on medium heat, stirring frequently. Saute onion for a few minutes, until slightly softened. Turn heat to medium high and cook until onions are lightly browned. Add beef, garlic, and all spices and herbs. Break up the beef and stir thoroughly to distribute seasonings. Cook until all beef is browned. If using fattier beef, you may want to drain some of the grease here. Stir in tomatoes and cook a few more minutes.

Serve with warm tortillas, lime wedges, and your choice of accompaniments.