Tacos. Kids like traditional crunchy shells. I prefer soft corn tortillas. Husband Todd eats whatever's there. That's the easy part.
The hard part is creating a meat mixture that's not overly salty, greasy or spicy. Using a seasoning packet is one way to go unless you're reading this post. If you live in a taco house (figuratively speaking) keep cumin, chili powder, cayenne, and dried oregano on hand. C'mon who doesn't?
I have my new internet friend Cook's Illustrated to thank for this concoction. Also my human friend Gayle who raved about Cook's Illustrated Best Recipes Cookbook (it's made from paper) then shunned me for not owning a copy. I Googled CI to see what the fuss was all about and found their online magazine. After a free two-week trial I was hooked. Now I'm a full member and have yet to dislike a recipe. Well worth the 30 or so bucks.