Now that school is back in session, organization is paramount in my ability (and subsequent success rate) at staying on top of everything.
Well, copious amounts of wine help, too.
Seriously, this is going to be a great year. One school (which reduced my driving time by half – and yes I did that math in my head) translates to a whole lot less stress. If you stop and think about it, I gained an extra hour in my day……whatever shall I do with it?
Alexander had a suggestion ….”Why don’t you join the gym with me?”
Ummmmmm…..no. I have commitment issues with gym memberships……..
Sloppy Tacos – adapted from Bon Appetit
2 tablespoons olive oil, divided
2 pounds ground beef
1 small yellow onion, chopped
6 garlic cloves, put through a garlic press
1 14-ounce can chopped or crushed tomatoes
1 12-ounce bottle tomato-based chili sauce (such as Heinz)
3 tbs. ancho chile powder or chili powder
1 tbs. garlic powder
1 tbs. onion powder
1 tbs. brown sugar
1 tbs. ground cumin
12 crisp taco shells, warmed
Shredded cheese, lettuce, pico de gallo, cilantro, and lime wedges (for serving)
Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook beef, breaking up with a spoon, until cooked through, about 5 minutes. Transfer to a large bowl. Reduce heat to medium. Heat remaining 1 tablespoon oil in skillet. Add onion and garlic; cook, stirring occasionally, until just beginning to brown, about 5 minutes.
Preheat oven to 400°F. Add tomatoes to skillet; cook, until thickened, 8-10 minutes. Add beef; chili and chile, garlic, and onion powders; sugar; and cumin. Cook, stirring, until flavors meld, 10-12 minutes. Spread in a 13x9x2″ baking dish; bake until a crust forms, 30-40 minutes. Serve filling in shells with toppings.