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Spicy, Not Too Spicy, Taco Meat

When I remember things as a child I’m always 10. day, when I was 10, one or both of my brothers came home from The McCoy’s house (the McCoy’s were a company of 5 brothers that lived around the corner from us during the 80’s and 90’s) raving about the burritos their mom made for dinner. They impressed on my mother that she had to make this for dinner one day.

My brothers relayed what the dinner had consisted of and she translated. There was also a little back and forth between my brothers and The McCoy’s on how to wrap the burrito. Did we get it right? Probably not even close but it drove a new family tradition in our home.

Below is basically what we came up with and ate for years after.

Fast forward many years later, Taco Tuesday or Wednesday a recurring meal at my house because we all love it. No one gets tired of it; I’ve had no complaints of the repeat. Decision fatigue is a real thing and the less decisions we need to make means the decisions we have to make will be better thought out. So, great!


1 T. cooking fat (I like ghee.)

¼ red onion, chopped finely

1-2 cloves garlic, pressed or chopped