Latin America style tacos

I so named these tacos because they are a hodge podge of recipes from friends and family who live south of the US border. We take tacos very seriously in our home. It is a family favorite. I am certain that my children craved beans, rice, lemon, avacado and corn tortillas from birth as they are the mainstay of my pregnant diet.

As you can see from the picture we don't pre-prepare our tacos before sitting down to eat but, our plates serve as mini buffets for preparing our tacos as we like, once we are all seated. Above is our typical "latin american taco plate".

The picture below beginning shows each dish - Clockwise (starting at the noon postion) Black beans (my husbands favorite), flour and corn tortilla, arroz nicaraguense, avocado chileno, pico de gallo mexicano, center(taco meat americano) and radishes or rabanos chilenos. (all recipes are posted here on my blog).

The recipe below all serves 4-6.

Taco meat mexicano

by Caprece Curtis

1 TBS of olive oil

1 medium onion, thinly sliced

1 1/2 lbs of ground beef

1 TBS of chile powder

3/4 tsp salt

1/4 tsp ground cumin

1/8 tsp ground red pepper (commonly called cayenne pepper)

1 can tomato sauce

Heat oil in large non-stick skillet over medium-high heat. Add onion; cook until onion is softened. Add beef and cook. Add chili powder, salt, cumin and red pepper; cook stirring one min. stir in tomato sauce and bring to boil. Lower heat and simmer for 20 min.

serves 4.