When it comes to meal planning, Jeff and I have long-running lists of easy weeknight meals that’s been dubbed The Rotation. Weeknight Tacos have been on that roster for a while now, due their kickin’ flavor and ease of preparation. Weeknight meals, unless we’re entertaining, are all about simple to put together, flavorful, and not a whole lot of work or thought required.
[[A quick note (ahem*fine print*ahem) the Amazon links below are affiliate links. What that means to you is this | I’ll receive a small commission should you choose to purchase through them. There is no additional cost to you, in any way. Questions? Hit me up. I’m happy to answer them, or, click HERE for our terms and conditions]]
Dill Pickle Weeknight Tacos
Whole Foods. Whole Foods as in whole ingredients.
Any of the Rotation meals are made with whole ingredients. Including whatever pantry items that are needed. If you make it yourself, you don’t have to worry about reading the labels. Stocking your own pantry, it’s easier on the wallet, a hell of a lot better for your body, and there is absolutely something behind taking the time to reinvest your energy
When I was first presented with the idea of Dill Pickle Tacos I wasn’t quite sure what to think. Pickle tacos? Come on. Really?
And then I started playing with the recipe, and realized that it’s not all that different from putting pickles on a burger.
The Beauty of the Weeknight Tacos
Here’s the thing with weeknight tacos. You can swap out any protein you want and the flavor profile complete changes.
These bad boys, they’re made with ground beef, which sautéed with onions, garlic, and roasted green chili peppers cooked into the meet are the perfect compliment to the creamy bite of Sharp Tillamook Cheddar.
Top that with chopped McClure’s Pickles, minced white onion and a dash of hot sauce? Yum-o.
Also ready in about 20 minutes.
Dill Pickle Weeknight Tacos
Ingredients
- 1 – 2 lb Ground Beef
- 1 medium Yellow Onion Rough Chopped
- 1 can Roasted Green Chilis
- 3 T Salted Butter
- 3 large Potatoes Boiled & Sliced
- 2 t Garlic Powder Don’t be stingy with the measuring.
- 2 t Ground Cumin Don’t be stingy with the measuring.
- 2 t Dried Oregano Don’t be stingy with the measuring.
- 2 T Paprika Don’t be stingy with the measuring.
- pinch Salt
- pinch Pepper
- 2 cans Beer of Choice One to drink, one to cook with.
- 5 Spears McClures Dill Pickles Chopped up
- 1 c Shredded Tillamook Sharp Cheddar Cheese
- Canola Oil For frying tortillas
- Aardvark Hot Sauce For to top.
- Minced White Onions For to top.
- Tortillas of yo’ choice
Instructions
- Sautee yellow onion, in butter until onion begins to become translucent. Dump in green chilis and sauteé until liquid is absorbed fully.
- Boil the potatoes until they’re fork tender, slice ’em and set aside.
- Add ground beef to pan, browning almost all the way through.
- Dump in all spices, stirring well to incorporate, dump in a can of beer, and the sliced potatoes. Stir well, then simmer until all liquid has been absorbed.
- While the taco meat is cooking, chop up your pickles and the white onion.
- In a hot pan, fry the tortillas until they’re done to your liking
- Make yo’ tacos and dig in.
Want other Taco ideas? Check these bad boy’s out.
Want to work with me? hello@cookeatexplore.com
Like Tacos? How about these tacos?
