Personally, I love the bright yellow – ‘kids’ mustard, as my Aunt Buzz would call it – on my hot dogs, but I am also kinda fond of adding it to stuff; like this sauce for steak and/or onion rings, or as an integral part of my favorite tartar sauce, so I figured, why not try adding a dab or two to the seasoning mix for taco meat?
•Fresh corn tortillas
•Salsa (try this one)
•Refried black beans
First, warm the oil in a large pan or skillet over medium high heat, then add the ground beef, onion, and red pepper.
Cook, stirring often and breaking up the meat, until the beef is cooked through and the onion and peppers are tender.
Drain well and return to the pan.
Reduce heat to low and cook, stirring often, until heated through and the sauce has reduced a bit.
Keep warm while you gather your toppings and prepare your home made crispity taco shells.
Heat in one minute increments until the tortilla is nicely crunchy and holds its shape.
Note: the site on the internet where I found this trick said that one minute would do it, and mebbe it would, if I were doing one tortilla at a time, but I was making dinner, here, so had four tortillas in mugs going at once, so it took between three to four minutes for mine to be how we like ’em; lightly crunchy but still bendable.
Remove from the ‘wave, arrange on plates, and allow folk to fill their tacos as they prefer; Rich likes his with the refried black beans on the side, I like mine with them on the bottom of the taco shell, but, trust me, it is all good.
And so is the addition of a bit of the bright yellow mustard to taco meat.
Try it and see if you don’t agree.