Day 3, Week 1 Mommade Guac & Taco Night!

Tonight's meal is full of mommy secrets, so expect to lose respect for my culinary abilities.  Step one is the guac.  This is an old family recipe that I use often and have gotten compliments for even from the snobbiest chefs I know!  Scoop out two or three avocados.  They're best when you can push in on them with a thumb like a ripe tomato but don't squish like they're filled with applesauce.  Drop them in a bowl and mash with a fork.  Next, chop up a tomato (depending on your tastes, you can use any size you like.  I happen to love lots of tomato in my guac, so I used a huge vine ripened one.  Finally (and this is the super magic part) mix in a packet of guac seasoning.  You can generally find this right near the avocados in the store.  I have no preference on brand... they're all awesome.  Just remember, when people ask you for the recipe just smile and say it's an old family secret. 

Sweet Pan Trick to get rid of ick

Finished!  Mmmm

Part two is to make your taco meat.  Brown 1 lb of ground beef/chuck.   When it's cooked drain the fat off.  Here's a trick I learned - scrape all the meat to the handle-side of the pan and then tilt the pan up from the handle side and rest it on a plate or stove-spoon holder thingy.  Take a break and mix yourself a margarita and the grease will slide down to the opposite side of the pan for you to nicely scoop out.  This method helps me avoid the accidental dump of meat into the garbage as well a be more efficient in getting the icky fat out.  <br> Once your fat is out, mix in a can of refried beans.  This is an awesome add for three reasons.  1) It's a cheap way to get your meal upsized  2) It's a nice source of low-fat protein  3) It helps the meat stick inside the taco especially for toddlers who are still learning to eat.  Add your spices (look for low salt options or a combo of handful of chili powder, half handful of cumin, half handful of corriander, half handful of oregano and a few dashes of garlic powder).  Mix in 1 cup of water and stir until blended.  Keep adding a couple tablespoons of water as the mixture evaporates quickly.  
For shells, I'm in love with the whole grain options.  Not just because they're supposedly better for you (seriously people, they're still deep fried!) but because they are sooooo much better!  Top with your choice of cheese, lettuce, tomato, taco sauce, sour cream, any guac you have left (YEAH RIGHT, it's so gone by now!) and if you're like my insane friend Marsha, you'll probably add some super-nasty black olives.  Dude... that's gross.  Don't do it.

Taco count for us... Dad = 3; Mom = 2; J = 2; T = 3