So, you will be seeing a lot of unusual air traffic over the next few weeks as the National State Fair Celebration kicks off on the National Mall. It is an exciting time here in your Nation’s Capital and we are NOT under sttack. At the moment, anyway.

Miles says we can append one of Deirdre’s recipes to our Alert notifications and help her build the manuscript for a Fall release. This one is a tasty big feeder!

“Hi! Keep an eye on the sky! My Beef Taco Skillet is a quick one-pan meal that harnesses the hundred pounds of ground beef we got from Wyoming Pure out in Wheatland. It brings all the classic flavors of tacos into a satisfying and hearty dish that can be scooped out for a crowd on soft shells or paired with good rice like the Matiz Bomba brand I use for the Arroz de Paella.

This skillet stuffer is perfect for busy crisis periods happening back near Socotra Island. It features seasoned ground beef cooked with bell peppers, onions, and tomatoes, all simmered together with taco spices. Topped with melted cheese and served with tortilla chips or over rice, this skillet meal is both comforting and versatile. Easy to make and cleanup-friendly if I can con the Interns into doing it, it’s a fantastic way to enjoy a taco afternoon shift turn-over without the fuss, while still delivering all the vibrant flavors everyone loves to help power through the night!

Here’s what it takes:

It’s Happy Hour! Let’s get going!

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