Summer time is great for tacos. Technically any season is good for tacos, but since summer time is the time for grilling, what could be better than grilled tacos?
Notes: If you wanted to make this vegetarian, a mix of kidney beans and black beans would be perfect. I would mash up half of the black beans as well. It gives you the texture of refried beans.
Make sure your grill pan is nice and oiled. That way you don't have to brush the tacos with oil.
I was totally lazy and used pre-made taco seasoning here. The blend I bought was better than something I could have whipped up (I don't have any cayenne pepper).
I used flour soft tacos, but you can use corn. Speaking of corn, you could grill some fresh corn on your grill pan before you grill the tacos and add it to the beef mixture. Awesome.
Ingredients for Tacos:
1 pound lean ground beef
1 15 oz. can kidney beans
Taco seasoning (or you can make your own mix)
Cheese for topping (I like manchego-style cheeses for tacos)
Soft taco shells
Rosemary Orange Slaw (recipe follows)
Directions:
Rinse and drain the kidney beans. Mash about half of them. Put a skillet on medium heat. Brown the ground beef. Add in the beans and season with taco seasoning blend. Turn the heat to low.
Heat the grill pan on medium. When it's hot, grill the soft taco shells on both sides just until grill marks appear (about 45 seconds each). Put the filling in the middle of each shell, top with cheese, and rosemary orange slaw.
Ingredients for Rosemary Orange Slaw (about 1 large cup of slaw):
2-3 sprigs fresh rosemary
1/2 orange
1/2 teaspoon deli mustard
1/2 teaspoon honey
1/2 bag of broccoli slaw blend
Directions:
Mince the rosemary and add it to a small bowl. Squeeze the juice out of the 1/2 orange. Whisk in honey and mustard. Pour over the broccoli slaw and toss to coat.
Enjoy some delicious summer tacos!
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