This is one of my favorite combos to make for dinner and have for lunch the next day. I usually have all of these ingredients on hand (whether in the fridge, freezer, growing in the backyard or hiding in a cabinet) so you can always have a nice full meal even when you think you have run out of ideas or options. There are four separate recipes below, so look for the headings for which ones you would like to try!
I like to add chopped onion, cilantro and fresh squeezed lime juice over my tacos, and serve them with a bit of sour cream. You can add whatever you like- cheese, avocado, or completely change out the meat and fillings. I hope this inspires you to make something nice for yourself or your family. 🙂

Ground Beef Taco Meat
Ingredients:
- 1 lb (500 g) ground beef
- 1 tbsp chili powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3/4 tsp cumin
- 1/2 tsp oregano
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp cayenne
- 1/2 cup (112 g) tomato sauce
Directions
- Put your ground beef into a pot over medium heat and cook through, then drain the liquid.
- Add your spices and sauce, let simmer for 5 minutes.
- Taste test and add more of your favorite seasonings if you wish- I always add extra chili powder!
Flour Tortillas
Ingredients:
- 2 cups (240 g) flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp olive oil
- 3/4 cup (177 g) warm water
Directions:
- In a large bowl (or stand mixer)Â add your flour, baking powder and salt, whisk or stir to mix.
- Add oil and water to the bowl, stir to combine or process with dough hook on stand mixer on medium speed (1-2 minutes) and then low speed (2-3 minutes). Dough should be sticky but should not stick to fingers. Add more flour if needed!
- Let dough rest in a bowl covered with a towel for 30 minutes.
- Divide the dough into 8 pieces (50 g each-ish). Flour your work surface and get your rolling pin and roll out the dough into circles (they will not be perfect, do not fret!).
- Heat a pan over medium heat, add olive oil and cook your tortillas for 30-40 seconds per side. I put them into a cotton tea towel after I remove them from the pan to keep them warm.
- Storage: cooked tortillas can be put in a ziploc bag in the refrigerator for storage.
Seasoned Black Beans
Ingredients:
- 1 jalapeno pepper
- 1 clove of garlic
- 1 tbsp olive oil
- 1/2Â tsp cumin
- 2 15 oz cans of black beans
Directions:
- Chop jalapeno (wear gloves) and garlic, then put them into a small pot with the oil and cumin. Cook on medium heat for about one minute.
- Add in the black beans (with liquid) and let simmer for 5-10 minutes.
- I like to add some black pepper and a little bit of salt for extra seasoning.
Spanish Rice
Ingredients:
- 2 tbsp olive oil
- 2 tbsp onion (chopped)
- 1 1/2 cups (337 g) white rice
- 2 cups (472 g) broth (you can use vegetable or chicken)
- 1 cup (236 g) chunky salsa
Directions:
- Heat oil in pot over medium heat and add in your chopped onion, cook for a few minutes.
- Add in your rice, stirring so it doesn’t stick for about one minute. Add in the broth and salsa and let simmer on medium-low for 15-20 minutes or until liquid is absorbed.
- Set aside.