i’m it: tomato.

We’re on. Here is my tomato and what I did with it in my limited amount of time. It’s a big deal.

Sliced.

Gutted, chopped and tossed.

I heard the permission in Heath’s tomato challenge of cooking something old or new and went with it. You just can’t go wrong with a fresh tomato. No matter how you slice it.

My basic taco routine.

taco needs:
1 small onion (diced)
1 clove garlic (minced)
1 lb. grass fed beef
1 tomato (diced)
olive oil (saute pan)

directions: dice onion and saute in pan with 1 T olive oil. add beef, and cook. before beef is fully cooked, add diced tomato. when tomato is incorporated and heated throughout, add 2 T of prepared dried taco seasoning.

dried taco seasoning:
1 tablespoon chili powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

directions: (no more taco seasoning packets!)
In a small bowl, mix together chili powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container. Use 2-3 T per 1 lb. of ground beef.

shell and cheese:
corn or flour tortillas (recipe makes 6)
shredded cheese

directions: place flour or corn tortilla on saute pan brushed with olive oil on medium heat for 1 minute. flip over and toss on cheese. top with cooked beef mixture, and fold over to retain heat. top off the way you like it!

dried taco seasoning recipe by bill echols, listed on allrecipes.com, slightly adapted.