If you come to my house on Sundays to watch the Vikings play then Tacos will be on the game day menu! We started making Tacos for Sunday Vikings games 7 years ago. It started out as a quick meal that could be made at half time and enjoyed during the second half of the game. Every Sunday morning Jon and I would try and figure out what to have that was easy to make during half time and Tacos always came up. That’s how Taco Football Sunday was born at my house.
Game Day Tacos with Homemade Pico de gallo
Cook Time: 20 minutes • Servings: 10
Game Day Tacos Ingredients
3 lbs. Ground Beef
3 Pkgs Taco seasoning of your choice
1 14.5 oz Dei Fratelli Chopped Mexican Tomatoes and Jalapenos
1-2 Tomatoes (Diced)
Shredded Colby Jack Cheese or cheese of your choice
1 Medium Diced Raw Onion (Optional)
Sour Cream (I actually use Top of the Tater instead of Sour Cream)
Hard Shells or Soft Tortilla Shells
In a large frying pan, brown the ground beef and drain any grease from pan. Then add the taco seasoning and the can of Dei Fratelli Chopped Mexican Tomatoes (Using all the liquid in the can) to the cooked meat and mix well. (If you prefer a saucier meat mixture you can add water to it to thin it out. This will also cut down the intense taco flavor.) Let simmer while you shred the lettuce and dice the tomatoes and onions. Assemble the taco to your liking.
Homemade Pico de gallo Ingredients
6 Roma (Plum) Tomatoes (Diced)
1/2 Red Onion (Minced)
3 Tbsp. Chopped Fresh Cilantro (I leave out the Cilantro and use parsley instead)
1 Small Jalapeno Pepper (Minced & Seeded) ** I leave the seeds in. We like it hotter**
1/2 a Fresh Lime (Juiced)
1 clove minced garlic
1 pinch garlic powder
Salt and Pepper to taste
1 bag Tortilla Chips
Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving. (I make this either the night before or the morning of.) Enjoy with Tortilla Chips.
What is your game day tradition?