The forces of entropy have been victorious today. You’re running late. Very late. Your kids are grumpy and hungry. They want to eat RIGHT NOW. To keep your evening from spiraling into chaos, you need to cook something at least vaguely healthy in, say, 10 minutes or less. It’s time for entropy tacos.

ingredients (for 12 tacos serving 4-6 people, depending on appetite)

1 lb of ground grass-fed beef or pastured pork
12 taco shells (from a box)
1/4 cup bacon fat or lard
1/2 teaspoon salt, adjust up or down to taste
1-2 teaspoons cumin, adjust up or down to taste
1/4 teaspoon chipotle chili powder
2 cups of shredded colby jack, cheddar, or Mexican blend cheese
2-3 cups of chopped lettuce
1 diced tomato (optional)
1 jar of salsa (optional)

tools

1 large cast iron or nonstick pan

prep and cook

Step 1: Chop and dice. Chop the lettuce and dice the tomato. Put your cheese in a bowl.

Step 2: Prepare the ground. Put your ground meat in a bowl and use a fork to separate it into chunks.

Step 3: Brown the ground. Add the bacon fat to your pan. Set your stovetop burner to medium. Add meat to the pan. Break up clumps with a large, sturdy fork. Add salt and spices. Cook until meat turns brown (beef) or pinkish tan (pork). Both ground beef and ground pork should be cooked to 160 degrees as measured by a meat thermometer.

Step 4: Assemble your tacos. Place taco shells on plates. Spoon 2 or 3 tablespoons of cooked meat into each shell. Add salsa if you need some heat. Then layer cheese, tomato, and lettuce. If you feel ambitious, use leftover lettuce and tomato to make a minimalist side salad.

Now eat and be glad you recovered your dinner from the forces of entropy.

p.s., If you’re looking for grass-fed beef or ground pastured pork direct from the farm, we can help.