I'm not sure if there are too many people in this day and age who have more than enough hours in a day.  The majority of us, well... we don't have enough time, and especially when the weather turns nicer, and we want to spend those precious hours outside with our families.  That is exactly why I'm all about quick and easy meals, the kind that you don't have to think too much about, and cleanup is next to nothing. So on those days, I rely on simple meals, such as tacos, and why not?!  They are super quick and easy, and everyone loves them.  These mini tacos are so delicious, and so easy to eat, they are perfect for an outdoor picnic!!  Pack them onto a tray and take them outside to enjoy!

 

 

With Casabella’s Skillet Slingers, cooking ground beef couldn’t be easier.  Have you ever thrown a pound of ground beef into a skillet, only to find that it just wants to clump together rather than break up evenly?  These wonderful tools help to break up the ground beef evenly, which makes it cook much faster!

 

 

 

I love the tomato corer, it has become one of my most favorite tools. I use it almost every day to core tomatoes. I’ve used it to pull the leaves from strawberries, and I even used it on oranges last week to make peeling them that much easier! 

 

 

 

 

And finally, the 4 ’n 1 Avocado tool.. I love this tool!  You can slice the avocado in half, remove the pit, scoop out and mash the avocado, or cut it into slices!  Make life easy, and make tacos for dinner!  Spend as much time as you can outdoors this summer, and Casabella has the tools to help you do just that!

 

 

 

Tacos

2 tbsp olive oil

1 large onion, chopped

2 cloves garlic, minced

1 pound lean ground beef (95/5)

2 tsp chili powder

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp oregano

1 tsp paprika

1/4 tsp cumin

1/2 tsp salt

1/4 tsp ground black pepper

 

 

 

Heat the olive oil in a large skillet.  Add the onion and garlic, and saute until the onions are translucent. Add the ground beef, and using the skillet slingers, break up the beef into the onion mixture, mashing the beef through the holes of the slingers to make the beef evenly.  Cook until the beef is browned.

 

 

Taco Shells

12 mini tortillas

Vegetable Cooking Spray

 

 

 

Prepare a cupcake tin by spraying each tin with cooking spray.  Preheat oven to 350 degrees. Using a 4” round cookie cutter, cut out circles from each tortilla.  Press each 4” tortilla into the prepared cupcake tins.  Poke bottom and sides with fork to help reduce bubbling. Bake for about 10 minutes, or until golden brown. Remove from oven, and immediately fill with cooked taco beef. 

 

 

Garnish with:

• Tomatoes, cored using tomato corer, and chopped.
• Avocado, sliced, pit removed, and cut into small pieces using the 4 ’n 1 Avocado Tool.
• Chopped red onion
• Crumbled Queso Blanco Cheese
• Lettuce
• Jalapeno slice
• Mini lime wedge

 

 

 

 

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