Ten-Minute Tacos 2: The Sequel

Chapter 1: "More of the Same, But Different"

In the original Ten-Minute Tacos, we taught you how to make 10 whole, glorious minutes of culinary bliss. But, we all know what they say: "You can't have too much of a good thing." So, here's the sequel, with more of the same, but with some changes. Like, for one, we're using a different kind of taco shell. And, two, we're adding some...wait for it...

"gourmet" ingredients. Like, actual cheese. And, actual lettuce. It's still not that different, but it's different.

Recipe 1: "The Works"

Tacos with Everything, But the Kitchen Sink

Takes 10 minutes, serves 4. Or is it 6?

• 1 pound ground beef
• 1 can of beans (any kind, we won't judge)
• 1 head of lettuce (shredded, of course)
• 1 cup shredded cheddar cheese (the more, the merrier)
• 1/4 cup diced onion (or shallots, or...)
• 1/4 cup diced tomatoes (canned, because why not?)
• 1 tablespoon cumin (or coriander)
• 1 teaspoon paprika
• 1/2 teaspoon cayenne (if you dare)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 10 taco shells (the ones with the ridges, naturally)

Instructions:

1. Heat up a pan over medium-high heat
2. Add the beef, break it up with a spatula, and let it cook for 3-4 minutes
3. Add the onion, cook for another 3-4 minutes, until it's translucent
4. Add the cumin, paprika, and cayenne. Stir. Cook for 1 minute.
5. Add the beans, stir. Cook for 2-3 minutes
6. Add the tomatoes, salt, and black pepper. Stir. Cook for 1-2 minutes
7. Prepare the taco shells according to package instructions, because, you know, we're adults here
8. Scoop in the beef mixture, top with cheese and lettuce

That's it! Tacos, with more of the same, but different.

Want more? 10-Minute Tacos 3: The Next Ten

Or, maybe you'd rather 5-Minute Pasta Madness, for a change of pace