Tacos are a pleaser recipe that are quick to make, economical, versatile, and of course delicious.

I’ve never met a person who dislikes tacos. I imagine in our vast world of tastes and preferences there is bound to be soul (bless them) that won’t eat a taco. My point is, tacos are a pleaser recipe that are quick to make, economical, versatile, and of course delicious. I have used this recipe to fill burritos, enchiladas, nachos, taco salad and even as an omelet filling, because why not? If you are a meal prepper like me, make a double batch and freeze half of it for a quick meal in the future. If you meet that poor soul that does not like tacos, have them try this version and see if they change their tune.


1 lb. Falkner Farms ground beef

1 TBSP oil (avocado or ghee for example)

1 medium sized onion, diced finely

2 tsp finely minced garlic

2 TBSP chili powder

1 tsp cumin

½ dried oregano

scant ½ tsp smoked paprika

1 tsp. seasoned salt

several grinds of black pepper

8 oz. can tomato sauce

½ c chicken stock or broth

2 tsp apple cider vinegar

1 tsp brown sugar

Taco fixings: cheese, sour cream, salsa, avocado, jalapeno, cilantro, lime wedges, pickled red onions, tomatoes, taco sauce, tortilla chips, warmed flour or corn tortillas, whatever you like.


Heat your iron skillet (or whatever skillet you have) to medium heat with 1 TBSP oil, adding beef and onion, stirring often to break up clumps of beef. Cook until onions are translucent (7 min or so). Add the remainder of the ingredients, stirring to combine. Cover skillet and reduce heat to low-medium. Cook for an additional 20 min or, stirring occasionally, to allow sauce to reduce slightly and the flavors to marry. While sauce cooks, prepare your fixings and tidy your kitchen.

Serves 4


This recipe was based on the taco recipe from the America’s Test Kitchen recipe collection. Listed below are the ingredients from the American Test Kitchen original recipe that I ommitted. Recipe has been tested using coriander and it was delicious but I do not use coriander enough to justify buying it, so I made the decision to omit it. I also omit the cayenne pepper because my little ones don’t like that much spice. I added the whole can of tomato sauce because I didn’t want to waste 4 oz of sauce and I like my tacos a little on the saucy side. To each his own.

Original recipe includes: 1 tsp corinander, ¼ cayenne pepper, ½ c (4 oz) tomato sauce, 3 cloves of garlic.


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