Beef and Lentil Tacos

Beef and Lentil Tacos

10 minutes 25–30 minutes 6–8 servings

Description

These hearty Beef and Lentil Tacos are a protein-packed twist on a classic weeknight dinner. Seasoned ground beef is simmered with lentils and spices for a rich, flavorful filling, perfect for flour tortillas or crispy taco shells. Top with your favorite fixings like guacamole, cheese, sour cream, or salsa.

Ingredients

• 2 pounds ground beef (80/20 organic grass-fed)
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 teaspoons kosher salt
• 2 tablespoons tomato paste
• 1 cup canned brown lentils, rinsed and drained
• 1/2 cup water (plus more as needed)
• Soft flour tortillas or crispy corn shells, for serving
• Optional toppings: guacamole, cheese, sour cream, chopped tomatoes, chopped lettuce, cilantro, scallions, salsa, hot sauce

Instructions

1. In a large skillet, brown the ground beef over medium-high heat, breaking it up with a wooden spoon. (Optional: drain on a paper towel–lined plate, then return to the pan.)
2. Add chili powder, cumin, onion powder, garlic powder, salt, and tomato paste. Cook for 1–2 minutes, stirring continuously.
3. Stir in the lentils, then add water. Bring to a simmer, reduce heat to low, and cook for about 10 minutes. Add more water if the mixture looks dry.
4. Serve in soft tortillas or taco shells with your favorite toppings.

xoKatie 

Mexican Street Corn Salad

Mexican Street Corn Salad

15 minutes 27 minutes 4 servings

Ingredients

• 4 ears of corn, shucked
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 2 teaspoons chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 lime, juiced
• Kosher salt and black pepper
• 1 head bibb lettuce, leaves separated
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cilantro leaves
• 2 tablespoons freshly grated cotija cheese

Instructions

1. Preheat the grill to medium-high heat. Add the ears of corn and cook until lightly charred on all sides, 10 to 12 minutes.
2. Remove the corn from the grill and let cool. Carefully cut the kernels off the cob into a large bowl. Set aside.
3. In a small bowl, whisk together the mayonnaise, sour cream, chili powder, onion powder, garlic powder, and lime juice. Season with salt and black pepper.
4. Add the mayonnaise mixture to the corn kernels and stir until coated.
5. In a large serving bowl, arrange the bibb lettuce leaves to form a bowl shape. Top with cherry tomatoes. Spoon the corn salad into the center of the lettuce bowl.
6. Garnish with cilantro leaves, freshly grated cotija cheese, and extra black pepper. Serve immediately.

xoKatie