Taco Night

Well, sort of taco night.

One of our family’s favorite meals is taco night. Now, our version of taco night is a little far from an original taco and rather a more americanized home version (my dear Mexican friends: please don’t kill me).

The reason: efficiency and nutrition. For my boys taco night means ground meat, avocado, rice and some type of salad. We call it taco night because we use tostadas or crispy tacos, even though from time to time I will add corn or flour tortillas. The idea of taco night is to create a colorful display of different types of food that they will feel curious enough to eat. It is versatile enough to adjust to whatever its on my pantry. You can omit the rice, and maybe replace it with quinoa for a healthier version. The main idea is to share a meal and make it fun.

Taco Night
Write a review
1582 calories
261 g
0 g
48 g
40 g
7 g
1244 g
208 g
19 g
0 g
38 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 1582
Calories from Fat 402
% Daily Value *
Total Fat 48g
Saturated Fat 7g
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 31g
Cholesterol 0mg
Sodium 208mg
Total Carbohydrates 261g
Dietary Fiber 45g
Sugars 19g
Protein 40g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1.5 pounds of ground meat
  2. 1 cup rice
  3. 1 cup of fresh beans (canned if you don't have time)
  4. 3 tomatoes
  5. 1 white onion
  6. 2 cloves of garlic
  7. 1-2 avocados
  8. 1 Lemon
  9. Olive Oil
  10. Cilantro
  11. Cumin
  12. Ground Mustard
  13. Salt and Pepper
  1. Before we begin cooking, dice and chop the onion, tomatoes, garlic and cilantro. Mix half of the onion with 2 tomatoes, a pinch of cilantro, the juice of half a lime, a tablespoon of olive oil, salt and pepper.
  2. First, we make the rice. Heat a teaspoon of olive oil and add chopped garlic. Before the garlic turns brown, add the cup of rice and two cups of water. Set on high and cover after 5 minutes. Turn the heat to low and cover once the water has evaporated.
  3. On a nonstick pan, heat a tablespoon of olive oil. Add half the onion and cook until its translucent. Next, add the garlic and meat. Add cumin, mustard, salt and pepper and cook until the meat is nice and brown. Splash with some lime juice and cilantro.
  4. On a deep pan, heat olive oil and add one tomato. Next, rinse and drain the beans and add to the pot. Season with salt, pepper and mustard and cover for about 5 minutes. Cut and slice the avocados.
  5. Once everything is ready prepare the table. I like to arrange everything so that everyone can pick what they want and the quantities they want. I also like to add sour cream, shredded cheese, tortillas or tostadas and some hot sauce. Don't forget lots of serving spoons and enjoy!
The Story of my Table http://thestoryofmytable.com/

Leave a Reply

Your email address will not be published. Required fields are marked *