Taco 'Bout Tuesday
Taco ‘bout Tuesday…
If you’ve spent even a tiny amount of time on the phone with me during a coaching call you know Eva and I are multi-generation Texans and that it’s always Taco Tuesday at our house.
(Of course, if you’ve driven through Texas or anywhere there’s a Buc-ee’s you know I riffed the title from one of their signs. The drawing of that guy cracks me up!)
Anyway, you’ll know from the phone conversation that we love some Taco Tuesday and that I make it work in my calories and macros for the day.
You’ve probably seen the recipe for our famous Taco Tuesday Seasoning but I thought I’d give you a quick nuts-and-bolts approach to how we do it including the meal plan with the numbers.
We refuse to spend a ton of time making dinner unless it’s a special occasion. Like you, we work a lot and we’d rather sit back and enjoy our precious free time and food instead of spending it making dinner after a long day.
Check it out…
Taco Tuesday Menu:
6 oz. 96/4 ground beef
2 La Banderita Comalera traditional flour tortillas
2 tbl. Penzey’s Bold Taco seasoning
10 grams fresh jalapeño
1 The Laughing Cow® Creamy Spicy Pepper Jack spreadable cheese wedge
1-2 sprigs fresh cilantro
Texas Pete® hot sauce
1 serving of Tostitos® Baked Scoops!®
1 Magnum® mini classic 44% cacao ice cream bar
The beef is available from Wal-Mart along with everything else but the taco seasoning. Notice, dessert is included and it has about 140 calories and 9 grams of fat but it works in my numbers. You can drop the ice cream and knock the total down to just under 600 calories, if necessary. As always, feel free to change ingredients and amounts in order to fit your targets and the level of exactness you want to have eating to those targets.
The Numbers:
731 calories with 67 g P, 48 grams C, 27 grams F.
The How-To:
While the skillet and the toaster oven are heating up, weigh out the beef, slice the jalapeno and get the other stuff out and ready. Brown the beef in the skillet. When it has browned add the taco seasoning and stir it around to coat the meat. Add about ½-¾ cup of water, stir it around to mix and turn it down to simmer for just a bit and put the tortillas in the toaster. It only takes a minute or so for them to get hot and puffy. Get them out, spread the cheese on them, split the beef between the two and garnish. Plate it up, get your chips and enjoy. Don’t forget the dessert!
Time yourself from when you walk into the kitchen until you sit down with your plate. It’s really quick and cleanup is fast as well. I slice the jalapeño right on the plate I’m going to use and I weigh out the meat on a small plate that I rinse and dump in the dishwasher along with almost everything else. The only thing that gets hand washed is the skillet. A quick wiping of the cooktop and counters and you’re ready to enjoy dessert or the rest of your evening.
And that’s the way it should be…
Regards,
Henry
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