Old School Tacos

Old School Tacos

You guys.

My job is burning me OUT.

Like I didn’t even have time to BLOG last week.  I was so busy and when I wasn’t busy I was completely drained.

And now it’s 2 days before Cinco de Mayo – my most favorite food holiday of the year – and I have FOUR recipes to share with you before it arrives.  Looks like I’m doubling up!

Old School Tacos – why are they old school?  Well, when I was a kid, I had this genius idea to slut up my tacos by adding slices of Velveeta to them.  I cook up the beef and then add some to the taco shells, then lay on some slices of Velveeta and bake in the oven for a few minutes till the cheese melts.  It is pure heaven.

And then I grew up and Pinterest was invented and I realized that my genius idea wasn’t so unique.  I guess a lot of people have been melting cheese on their tacos for quite some time.

But anyway, if you’re having tacos at your Cinco de Mayo party, this is one surefire way to slut them up.  Or, just jazz up regular old taco night at home!

Old School Tacos

Old School Tacos
Serves 4-6 people

A jar of your favorite salsa
Your favorite Mexican spices like chili powder, chipotle chili powder, ancho chili powder, and/or cumin
1 lb ground beef
Crunchy taco shells
1 small brick of Velveeta cheese
Chopped tomatoes, chopped lettuce, diced red onion, shredded cheese, sour cream, and taco sauce for topping

1. Preheat oven to 350 degrees, OR to the temperature listed on the back of your box of taco shells. Brown ground beef in a large skillet over medium heat, breaking into chunks until there is no longer any pink. Drain, and rinse the excess fat out of the skillet. Return the beef to the skillet.

2. Add salsa, 1/2 cup at a time, and stir to combine. You only want to add enough salsa to moisten the meat and make it saucy. A full pound of ground beef will take a little over a cup of salsa, depending on your preference. Sprinkle spices on top to your taste and preference. Stir to combine well. Keep heat on medium low and simmer excess moisture out of the mixture.

3. Using a serrated knife, slice 1/4-inch thick slices of Velveeta off the brick, then cut in half lengthwise. Cut as many slices as needed for as many tacos as you’ll be eating. Each taco will take two half-slices.

4. Spoon ground beef mixture into each taco shell. Lay two of the half-slices on top of the ground beef. Prop the taco shells up in a baking dish, or against each other on a baking sheet; or lay flat (the cheese will just melt onto the shell instead of onto the beef). Bake for 3-5 minutes at 350, OR bake at the temperature recommended and as long as recommended on the back of the taco shell box.

5. Remove from the oven, and remove to a platter if desired. Top with your favorite taco toppings and enjoy!!