Tacos

Instructions

I used to simply follow the recipe on the back of the Schilling taco mix packet, but Scott discovered a way to make this even better. First, brown the meat and break it into very small pieces. The packet recipe calls for ¾ cup water and simmering for 15 minutes. Instead, simmer much longer, adding water constantly to keep the meat from drying out. The tacos will be very soft and tender.

Serve with taco shells or flour tortillas, chopped lettuce, onions, tomatoes, shredded cheese, taco sauce, and Rachel’s pico de gallo and guacamole.