Veer Danny Hooks
Growing up taco night always meant Old El Paso with its distinctive Mexican seasoning and "sauce." People always ask, "How can you improve on something perfect?" Well, I suggest experimenting because you miss one hundred percent of the shots you don't take. Potentially, I could create the world's greatest ground beef taco from this week's recipe challenge (likely not).
*Note: You can find this brand in the international foods aisle of your grocery store, or online.
Slice a checkerboard pattern into the flesh of the avocado without piercing the skin. Then, using a spoon, scoop the flesh into a bowl.
Combine the onion, tomato, cilantro, and lime juice in a bowl. Season with salt, to taste. Mash the ingredients together using a fork until you reach the desired consistency (I prefer chunky). Adjust seasoning with additional salt and lime juice (add more lime juice for a zestier guacamole).
Preheat the oven to 350 degrees.
Set a nonstick skillet over low heat. Add the onions and sauté for 2 minutes. Add the tomatoes, quickly followed by the beef. Using a spatula, break apart the beef, mixing in the onions and tomatoes. As the beef begins to sweat, add the chili powder, and mix well. Once the beef is browned, add the Old El Paso Mexican seasoning. After the meat is completely cooked through, keep the skillet warm at a low simmer.
Place the taco shells on a baking sheet and warm in the oven for 5 minutes. Remove the shells and assemble the tacos as desired. I prefer to layer my tacos. I start with the chopped lettuce, followed by the guacamole, beef, and then a pinch of cheese and dollop of salsa.
Enjoy this comfort food with a cold cerveza of your choice.