Bonus Recipe: Quick Broiled Tacos

A quick and addictively good recipe that will change taco night forever

I’m writing this newsletter just before lunchtime at a coffee shop that only has one sad muffin in the food case, and I would kill for one of these tacos right now. I’m really hungry but still have about an hour before I can pick up my daughter from her school down the street. So, here I sit, drooling over my own recipe, and imploring you to please make these tacos for dinner. You’re going to love them!

This brilliant method for making corn tortilla tacos is adapted from Dawn Perry’s sheet-pan tacos in the cookbook Ready, Set, Cook. I have to admit, I was surprised by how much I liked this recipe. It seemed a little too basic. I thought maybe the kids would like these tacos, but surely someone with a refined palate like myself (ha!) would find them to be a bit simple.

I was wrong! These mini tacos are addictively good. The tortilla is warm and chewy and a little crispy around the edges. Warm, bubbling cheese is melting over the tortilla, beans and seasoned ground meat. Before you fold up the warm taco and take a bite, you can add crunchy cabbage, cilantro, green onion, maybe a spoonful of sour cream or salsa.

Are you hungry now, too?

Here’s what’s really great about this recipe: Using three sheet-pans, you can make 18 small tacos at once, sliding each sheet-pan under the the broiler for just over a minute to warm the tortillas and melt the cheese over ground meat and beans. Or, you can skip the meat and make dinner even faster with just beans and cheese.