Name: Weeknight Ground Beef and Lentil Tacos
Total time: 40 min
Ingredients: 1 tablespoon vegetable oil; 1 small onion, chopped fine; 3 garlic cloves, minced; 2 tablespoons chili powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; ½ teaspoon dried oregano; ½ teaspoon table salt; ¼ teaspoon cayenne pepper; 4 ounces 90 percent lean ground beef; 1 (15-ounce) can lentils, rinsed; ½ cup canned tomato sauce; ½ cup chicken broth; 1 teaspoon packed brown sugar; 1 teaspoon cider vinegar; 12 taco shells, warmed; 4 ounces cheddar cheese, shredded (1 cup); 2 cups shredded iceberg lettuce; 2 small tomatoes, cored and chopped

Why This Recipe Works

We wanted to develop a delicious taco that was time-efficient and craveable enough for Taco Tuesdays, while upping the ratio of vegetables to meat. Our solution was a combination of lentils and ground beef, which made for an especially hearty, satiating meal that came together in a flash. Cooking the two in one skillet gave the beef a chance to distribute its fat and flavor to the lentils. The legumes also beautifully absorbed the taco seasoning, a blend of warming spices including cumin, coriander, and cayenne. The texture of the lentils also meshed seamlessly with that of the crumbly beef. Choosing canned lentils was a no-brainer for shortening the cook time. To complete the taco experience, we topped each with shredded cheddar, shredded lettuce, and diced tomatoes.

Before You Begin

Serve with any of your favorite taco toppings; we like diced onion and sour cream.

Instructions

Heat 1 tablespoon vegetable oil in 10-inch skillet over medium heat until shimmering. Add 1 small finely chopped onion and cook, stirring occasionally, until softened, about 5 minutes.

Add 3 minced garlic cloves, 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon coriander, ½ teaspoon dried oregano, ½ teaspoon table salt, and ¼ teaspoon cayenne and cook, stirring constantly, until fragrant, about 1 minute. Add 4 ounces 90 percent lean ground beef and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, 3 to 4 minutes.

Add 1 (15-ounce) can lentils, rinsed; ½ cup canned tomato sauce; ½ cup chicken broth; 1 teaspoon packed brown sugar; and 1 teaspoon cider vinegar and bring to simmer. Reduce heat to medium-low and simmer until thickened, stirring frequently and breaking up meat so that no pieces larger than ¼ inch remain, about 8 minutes. Season with salt and pepper to taste.

Spoon filling into center of 12 warmed taco shells and divide 4 ounces cheddar cheese, 2 cups shredded iceberg lettuce, 2 small cored and chopped tomatoes, and more toppings evenly over tacos as desired. Serve.