Let’s keep dining easy and fast at least one evening per week. Try my No Fuss Tacos for a tasty Taco Tuesday dining moment. First, in a skillet pour in one 28 oz. can of peeled plum tomatoes, including the juice. While in the skillet, cut open each peeled tomato. I recommend discarding the tough, stalk end of the tomatoes because no one likes to find that in their tacos. Then, add 1 lb. of raw ground meat to the tomatoes in the skillet. Give it a little mix to infuse the tomato flavors into the juice. Brown the meat mixture. Drain the meat thoroughly. Put the meat mixture back into the skillet and add a dash of onion powder and Cayenne pepper. [If your family likes hot spices, add more of the onion powder and Cayenne pepper. You can add a dash of chili powder and paprika, too.) Always remember you can add more spice, but you can’t take it out if you over season. Reserve the prepared meat until ready to serve. Shred lettuce and offer shredded cheese, sour cream, chopped onions, avocado, guacamole, Pico de Gallo, hot sauce, etc. for the condiments. When ready to serve, fill the taco shells with the heated meat mixture. Top with any of the suggested condiments to create a south of the border treat! © Kelly McBride Loft