On Sunday, I decided to make tacos for dinner. Except, we didn’t have any tortillas. Fortunately, Jess of The Tale of Two Kitchens has a flour tortilla recipe, and I decided to try it. After all, it’s not like tortillas are a common staple here in Amish country, and I figured that Jess, being New Mexican, would have a good tortilla recipe (and Alan was on his way to pick up the boys, so I couldn’t ask him).
Mine turned out a bit puffier than Jess’, so they look a bit like naan (in which case, I’ll add some garlic and herbs next time!), but my dad has declared them “excellent” and I tried them with some of my mom’s taco soup. If that’s not a perfect combination, I don’t know what is. The saltiness of the tortilla really brings out the flavors in the soup. It’s like MSG in a little dough circle.
- 1 1/2 lbs. ground beef
- 3/4 T. garlic powder*
- 1/2 T. onion powder*
- 3/4 T. cumin*
- 1/4 T. paprika*
- 1/2 T. oregano*
- 1 envelope taco seasoning
- 2 15 oz. cans whole kernel corn, undrained
- 2 15 oz. cans ranch-style or chili beans, undrained
- 2 14 1/2 oz. cans diced tomatoes, undrained
- crushed tortilla chips and shredded cheddar cheese
In a Dutch oven or large saucepan, brown beef on medium heat; drain. Stir in seasonings and vegetables; cover and simmer for 15 minutes, or until heated through, stirring occasionally.
*These ingredients were not included in the original recipe, but I usually add them (though the measurements listed are approximate, as I don’t measure when I cook) to meat when I make tacos.