Homemade Taco Night Never Disappoints

Prairie Gleanings

Looking for a new way to prepare ground beef? Try a taco night.

Published on: October 18, 2013

Many of us have been there. “Oh, look at this deal on ground beef! I’ll pick up a few packages.”

Three days later and you’re thinking, “Why did I buy so much ground beef?” So, what to do with all that beef before you must resort to the freezer?

You could make a bunch of hamburgers or a meatloaf. But, if you bought that much ground beef, I’d bet you already used one of those recipes.

Around the Flint household, when we’ve got a lot of ground beef to eat, we go to an old standby – Taco Night!! 

You’d be amazed at how much better a homemade taco tastes than one from a fast-food joint. The combination of fresh veggies, quality beef and a hot shell make it at least twice as delicious. Plus, unlike with meatloaf, you don't feel like you're eating a gratuitous amount of ground beef.

Hard tacos are a little more challenging to eat, but the taste payoff is worth the effort.
Hard tacos are a little more challenging to eat, but the taste payoff is worth the effort.

Making tacos at home is super easy. The toughest part is making sure you have everything.

Flint Family Tacos

  • One pound (or more) of ground beef
  • Seasoning packet
  • Shredded lettuce
  • Shredded cheese
  • One tomato
  • Sour cream (optional)
  • Taco sauce (optional)
  • Taco shells (soft or hard)

Start by browning the ground beef. Once it’s brown, follow the instructions on the back of the seasoning packet.

While the beef is cooking, begin preparing the fixins’. Dice the tomato, and place all of the toppings in a separate bowl. Don’t leave the cheese in the bag and dig in with tomato-juice fingers.

Thank you, Pinterest! Melting the cheese before topping the taco was awesome. It was like a river of warm, gooey cheese in the middle of a tasty taco.
Thank you, Pinterest! Melting the cheese before topping the taco was awesome. It was like a river of warm, gooey cheese in the middle of a tasty taco.

You’ll also need to prep the taco shells. Hard shells will need a brief shot of heat in the oven to give them a nice crunch.

To make the soft shells more flexible, wet a paper towel, wring it out and place it over about five shells. Put the whole thing in the microwave and heat it for about 30 seconds. This will prevent the shells from bursting when filled to capacity.

Once the shells are ready, start building your tacos. I like to start by spreading the sour cream in the bottom of the shell. From there, I top it with beef, lettuce, cheese, tomatoes and taco sauce. (Speaking of taco sauce, I have a stash of Taco Bell packets just in case I’m running low.)

This basic taco recipe is delicious. However, last night, my wife amped it up with a simple trick she learned on Pinterest. Before popping the hard shells in the oven, fill them with ground beef and cheese. The melted cheese adds an extra touch of deliciousness.