Ingredients
Taco Night:
- Lean ground beef - 1 lb
- Coriander - 3/4 tsp
- Cumin - 1/2 tsp
- Paprika - 1/2 tsp
- Salt - 1/2 tsp
- Chili powder - 1/4 tsp
- Garlic - 2 cloves , minced
- Jalapenos - 2 , diced
- Onions - 1 , diced
- Iceberg lettuce - 1/4 head , sliced
- Eggplant - 1 , sliced lengthwise
- Cooking oil - 2 Tbsp
- Crushed tomatoes - 3/4 cup
- Tomato paste - 1 Tbsp
- Lime - 1/2 , sliced into wedges
- Salsa - 1/2 cup ((Pick a tub of your favorite salsa.))
Iceberg Lettuce and Avocado Salad:
- Iceberg lettuce - 1/4 head , sliced
- Avocado - 1 , cubed
- Paprika - 1/4 tsp
- Red wine vinegar - 1 1/2 Tbsp
- Honey - 1 tsp
- Cooking oil - 3 Tbsp ((like grapeseed, vegetable, or avocado))
- Sunflower seeds - 2 Tbsp , shelled
Prep
- Ground meat - Season with coriander, cumin, paprika, salt, and chili powder. (Can be done up to 1 day ahead).
- Garlic / Jalapenos / Onions / Lettuce - Prep as directed. For jalapenos, the fewer seeds you use, the less spicy the taco filling will be. Just wash your hands thoroughly after touching seeds. (Can be done up to 3 days ahead)
- Eggplant - Slice on a diagonal into ½” (1.25 cm) thick pieces. You’ll be baking these and using them as long ‘taco shells’. (Can be done up to 3 days ahead)
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Make
- Preheat oven to 375F (191C) degrees. Lightly coat both sides of eggplant with oil and then bake for 15 to 20 minutes on a sheet pan until tender.
- Make vinaigrette (double if you’re making Thursday’s dinner) by whisking together paprika, red wine vinegar, honey, and oil. Season to taste with salt and pepper and set aside.
- Heat a skillet over medium-high heat. Add cooking oil and then garlic, jalapenos, onions, and a bit of salt to heated oil. Saute until softened, ~3 minutes.
- Next add in ground meat and break up with a wooden spoon. Saute until broken up into smaller pieces, 4 to 6 minutes. Add in crushed tomatoes and tomato paste and cook for another 3 to 5 minutes until meat is cooked through. Season to taste with salt, pepper and any of the spices.
- Cube avocado and slice lime into wedges. Toss chopped iceberg lettuce, sunflower seeds and avocado with vinaigrette for salad (reserve half for Thursday if you doubled). Spread out your taco bar: eggplant shells, meat filling, lettuce, lime wedges, and salsa. Fill eggplant with taco fillings and roll it up. If it gets messy, pull out a fork and knife and dig in that way. Enjoy with salad. You’ll be using more salsa later on in the week, so make sure to not eat it all!
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