One hour before our weekly grocery pick-up and the dreaded text comes through “We were unable to fulfill fresh iceberg lettuce.” No!!! A quick call to the curbside department and an explanation of my first-world problem: “It’s taco salad night. How can I serve taco salad without lettuce? Is there anything – organic, bagged…” Tyler understood and said that he’d look into it. When Andrew and I returned home and started unpacking our bags, Tyler somehow managed to come through. Thank you Central Market.
Time to cook. I head into the pantry for the taco seasoning. Who didn’t check for the taco seasoning? David. Just kidding – that’d be me. Improvise – web search and this recipe by Bill Echols solved my second first-world problem of the day.
- 1 tablespoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon dried oregano
- ½ teaspoon paprika
- 1 ½ teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
After browning a pound of ground beef, drain the meat. Return the meat to the skillet and add 2 tablespoons of the taco seasoning and 2/3 cup of water. Stir and simmer for 5 minutes.