Updated: Mar 24
August is the first month of many that I will be launching monthly Taco Tuesday recipes and I could not be more excited! This month features a Mango Guacamole made in a molcajete and twice baked hard-shell ground beef tacos that taste like a chalupa. These recipes are ones that you do not want to miss!
I wanted to feature one of my absolute favorite brands for this months Taco Tuesday. I love the Siete brand. I will be using their chips for dipping in the guacamole, hard shells for the tacos, taco seasoning and their hot sauces for a little extra spice. I not only love the look of their branding, but I love the taste, the health benefits and the price points as well. They are overall a win win to me! A lot of their products are paleo friendly, grain free, dairy free and preservatives free. They appeal to people with dietary restrictions and even people like me without. It is truly a brand that you can enjoy guilt free!
If you are finalizing your Taco Tuesday plans, make sure to include this mango guacamole! I added a tropical twist on this classic creamy dip. It is sweet, spicy, tangy and juicy. What more could you want in a dip!? When making this I decided to make it in my molcajete. A molecajete are stone tools that are used to grind food products. They help blend all of the juices and spices together by grinding and crushing them together. So, the video above shows my process from start to finish.
This bowl will not stand a chance at your next Taco Tuesday. The mix between the creamy avocado, with sweet soft mango chunks, juicy tomatoes, spicy jalapeños, tangy lime juice and flavorful red onion is truly crave worthy! Pair this with your favorite bag of chips and you will devour the whole bowl.
Okay, brace yourselves and cue all of the exclamation points!
These easy twice baked hard shell tacos are a little twist on the classic 90’s taco nights you remember growing up eating. These guys are filled with tender ground beef pieces that are flavors with Siete’s mild taco seasoning (which is preservative free), a melty Mexican cheese blend, crisp fresh lettuce, plump juicy tomatoes and topped with creamy sour cream. It is a menu item that your family and friends will not be able to get enough of!
When I made these, they turned out to taste and have the same texture like a chalupa! The shells were soft yet crunchy. It was perfection. My key to making them turn out like this was to bake them twice and also, to not strain the beef juices once the ground beef is cooked. Keep the juices in the pot and mix with the seasoning so that the beef is extra flavorful and juicy when scooping the beef into the shells + baking them with cheese gives it that extra soft yet crunchy texture.
So, bring back those wonderful 90’s dinner table memories and make your next Taco Tuesday great!
Makes 15 tacos, INGREDIENTS: For the Twice Baked Hard Shell Tacos
1 TBSP olive oil
1/4 Cup yellow onion, finely chopped
1.5 Pounds ground beef
1 TBSP minced garlic
1/2 TSP salt
1/4 TSP black pepper
1 Packet siete mild taco seasoning (got mine from Whole Foods)
Half of a iceberg lettuce head, thinly sliced
1 Ripe tomato, diced
Sour cream, optional for garnish
Cilantro leaves, optional for garnish
1 Cup Mexican cheese blend + more to garnish
Heat olive oil in a large pot. Add finely chopped onions and minced garlic. Sauté until fragrant or onions are translucent about 2-3 minutes.
Add ground beef and season with salt and pepper. Cook for about 7 minutes or until or no longer pink. Add taco seasoning and cook another 1-2 minutes until seasoning has soaked in. Remove from heat.
In a rectangle baking pan, line up your hard shell tacos and place any extras on the sides to fill the pan. Fill each one with a little bit of cheese (about 1 TBSP or more if you would like). Bake at 350 degrees for 5 minutes. Remove from heat.
Add 1 TBSP of ground beef to each one and top with more cheese (about another 1 TBSP). Place back in the oven and bake for another 5 minutes.
Remove from heat and let cool for 5 minutes. Top each taco with tomato, then lettuce and then sour cream. Garnish with cilantro.
Serves 6, INGREDIENTS: For the Mango Guacamole
3 Avocados halves
1-2 TBSP minced garlic
1/2 cup fresh mango, diced
1/4 cup red onion, minced
Fresh lime juice from 2 limes
1/2 ripe tomato, diced
Half of a large Jalapeño, finely minced with seeds
1/4 cup cilantro, chopped
In your bowl or molcajete, mix, grind and crush your red onion, jalapeños, minced garlic, salt and pepper.
Add your avocados and mash. When well mashed, mix well with the other ingredients.
Add lime juice and tomatoes, mix well.
Add your fresh mangos, mix well.
Add cilantro and mix well again for a final time. Serve immediately or store in the fridge to get cold until ready to serve.
PRETTY PLATE KITCHEN ITEMS USED: