Remixed to be healthier for you, a great family dinner.

I’m totally embarrassed, but I have to confess I am a lover of Taco Bell meat.  I have no clue what’s in them and why but I can assure you this is not something I’m proud of. Being a taco lover, I cannot stomach for one moment the horrible taco seasoning packets that are filled with sodium and are completely overpowering.  It’s of course what we all grew up on, but I do not have any nostalgia for that as a taco ingredient.  So my goal was to remake their taco as inspired by the bell, but to make the recipe healthier.

I found this great article from the Huffington Post “Taco Bell proclaims that 88 percent of its beef consists of “Premium Beef,” and 12 percent of it is made up of a “signature recipe.” The “signature recipe” part is where things get shady, and Taco Bell has decided to clear things up — or at least try to.” worth the read if you ask me.

In our family we purchase a cow every year from a local farmer, it’s super lean, inexpensive, and packaged perfectly.  I make up a seasoning mix with items from my own pantry, whisk it together and sprinkle over the meat and massage prior to sauteing.

Seasoning Mix for 1 LB of beef

1 tablespoon all-purpose flour
1 tablespoon cornstarch
1 tablespoon dried onion flakes
1 teaspoon beef bouillon granules
1 teaspoon garlic salt
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon onion salt
1/4 teaspoon cayenne pepper
1/4 teaspoon granulated sugar

I crumble the ground beef into a large non-stick skillet and brown, stirring well, add 3/4 c to 1 c of water until the moisture has cooked away, remove from the heat.

Drain off the water and grease from the beef. Return the beef to the pan.




12 soft taco shells (Old El Paso Flour Tortillas)
1 LB of taco beef (95/5)
1 cup shredded cheddar cheese (NOT PRE-SHREDED – that has Cellulose in it)
1/2 head iceberg lettuce, shredded
2 Roma tomatoes, diced
Light Sour cream (optional)

Wholly Guacamole
Black Beans