I kept these particular tacos on the street side, with simple seasoned grass-fed beef (regular beef is fine!), fresh onion and cilantro, and a bit of crumbled queso fresco, but I added a creamy side with cubed avocado and mango. If your little ones aren't yet into seasoned street tacos though, I pause toward the beginning of the recipe and slide a little of the beef into tortillas with melty Cheddar for some quick quesadillas. Boom. Errrrrone's happy.
Recipe courtesy of Bev Weidner
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One Recipe, Two Meals: Grown-Up Beef Tacos and Kid Quesadillas
40 min
20 min
4 servings (2 kid quesadillas and 4 adult tacos)
40 min
20 min
4 servings (2 kid quesadillas and 4 adult tacos)



Heat a large saute pan over medium-high heat. Add the ground beef and brown all over. Drain, if needed. Add the beef back to the pan and add the cumin, a pinch of salt and pepper, the cherry tomatoes and 1/4 cup water. Let simmer for 30 seconds. At this point, spoon out about 1/2 cup of beef. We're gonna make some quickie quesadillas for the little ones. 

 Heat another saute pan over medium heat. Place two tortillas in the pan and top each with half the shredded cheese. Add the reserved beef mix and top with the remaining cheese. Place two more tortillas on top, and sear the quesadillas until the cheese has melted, about a minute per side. You can even do this in the microwave to save time! 

Slice quesadillas into fourths and serve to your kiddos! 

Now, back to our tacos: 

To the beef mix, add the chili powder, minced garlic and maybe a little more water, if needed. Let simmer until combined and fragrant, another 30 seconds. 

If you have a gas stove, this is the fun part. Lightly char each corn tortilla right over the flame until you get some nice char marks on each side. Continue with the remaining tortillas. 

Spoon the beef mix into the four taco shells, followed by an array of the toppings. Serve with lime wedges.

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