Kid Combo Taco Recipe

Cook the beef

Heat a small nonstick skillet over medium heat. Add the ground beef and cook, breaking it up with a spatula, until no pink remains, about 4–5 minutes.

Drain any excess fat if needed (for lean 90/10 there will be little). Return pan to low–medium heat.

Sprinkle the taco seasoning and salt over the cooked beef, add the 2 tablespoons of water, and stir to combine. Simmer 1–2 minutes until seasoning is evenly distributed and mixture is slightly saucy. Remove from heat and keep warm.

Warm the tortillas

Warm the two small flour tortillas in a dry skillet over low heat for about 20–30 seconds per side, or wrap in a damp paper towel and microwave 15–20 seconds until pliable.

Place each warmed tortilla on a plate. Evenly divide the cooked beef between the two tortillas (about 1/4 cup filling per tortilla).

Sprinkle 2 tablespoons (about 1/4 cup total) of shredded cheddar over the beef on each taco so the cheese melts slightly from the warm meat.

Top each taco with a light pinch (about 1–2 tablespoons total) of shredded lettuce and 1 tablespoon diced tomato divided between the two tacos.

If using, add 1 teaspoon sour cream and 1 teaspoon mild salsa to each taco or place on the side for dipping. Keep amounts small and mild for kids.

Arrange the chosen sides on the plate: 6 baby carrots and 1/2 cup apple slices. Serve ketchup (1 tablespoon) in a small ramekin for dipping if desired.

If serving a drink, pour 1 cup of milk or apple juice into a small cup.

Serve the two kid tacos warm on a child-friendly plate with the sides and drink. Let tacos cool slightly before giving to young children. Total plated presentation should be simple and easy for small hands.