My oldest daughter loves tacos- as she does most foods- but they definitely rank on the top of the list with chicken and fries and salmon. However, my five year old has geographic tongue which seems to make her tongue a little more sensitive so she would never eat them.
A few years ago we used to be avid watchers of 30 minute meals with Rachael Ray. She made a meal called tacozagna and while making it she made a comment about when you do your own seasonings verses a prepackage mix you are in control of the taste and heat. I don't know why but that had never dawned on me before. I ended up making that meal and my little sensitive one loved it. Ever since then I have adapted that seasoning mix as our own taco seasoning. I adjust the heat to make it just right for her and, in my opinion, it tastes so much better then the packaged stuff.
2 lb. ground beef
3 garlic cloves
2 T. Chili powder
1 1/2 tsp. ground cumin
2 1/2 tsp. coriander
salt and freshly ground black pepper to taste
appx. 1 cup chicken broth
Heat a large high sided skillet over medium-high heat with oil. Add the meat and brown- drain if desired. Add minced or grated garlic then season the meat with chili,
cumin, coriander, salt and pepper and cook 7 to 8 minutes more. Stir in desired chicken stock. Cover and simmer till ready to eat.
We are going to have our leftovers in a taco salad tomorrow mixed with black beans.