Categories: Mexican

Ingredients

• Taco Meat:
• 1 tablespoon olive oil
• 2 teaspoons ground cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 1 teaspoon freshly cracked black pepper
• 8 ounces ground beef
• 8 ounces ground pork
• Taco Veggie Filling:
• 1 tablespoon olive oil
• 4 cups chopped leftover vegetables
• 1 teaspoon kosher salt
• 1 teaspoon freshly cracked black pepper
• 1/2 cup jarred salsa
• Taco Bar:
• 8 small flour tortillas, warmed
• 8 small corn tortillas, warmed
• 1 ripe avocado, sliced
• 1 lime, cut into wedges
• 1 Roma tomato, chopped
• 1/4 cup sour cream
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup fresh cilantro leaves
• 1/4 cup radishes, thinly sliced
• Hot sauce, as desired

Directions

1. For the taco meat: Place a large saute pan over medium-high heat. Add the oil and heat until shimmering.

2. In a small mixing bowl, combine the cumin, onion powder, garlic powder, chili powder, paprika, salt and pepper.

3. Add the ground beef and pork to the hot oil and cook, breaking the meat apart with a wooden spoon, until crumbled and deeply browned, 8 to 10 minutes. Mix in the spice blend and remove from the heat.

4. For the taco veggie filling: Place a large saute pan over medium-high heat and add the oil. Add the vegetables and cook to warm through. Remove from the heat, add the salt and pepper and stir in the salsa.

5. For the taco bar: Serve the taco meat and veggies with the flour and corn tortillas, avocado, lime wedges, tomatoes, sour cream, cheese, cilantro, radishes and hot sauce on the side.

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