One of my family’s favorite weeknight dinners is tacos – the milchig way. It is so simple and so good; we can’t get enough of it. And we’ve decided to share it with you.

2 tablespoons olive oil
1 onion, chopped
1 teaspoon minced fresh garlic
1 (12-ounce) package soy ground round
1 (15-ounce) can corn, drained
1 (15-ounce) can diced tomatoes, undrained
1 (15-ounce) can black beans, drained
1 tablespoon chili powder
12 tacos

Garnish: Spanish rice ^[1] (or use the Near East brand ^[2]), grated cheddar cheese, sour cream, guacamole ^[3]

In a medium-sized Dutch oven, heat oil over medium flame. Add onion, garlic and ground round. Cook until browned, breaking up soy meat as you go, about 10 minutes. Add corn, tomatoes, black beans and chili powder. Bring to a boil; reduce heat and simmer, allowing flavors to blend, about ½ hour. Preheat oven to 350 degrees. Place tacos on ungreased cookie sheet and cook for 10 minutes. Fill with chili, rice and toppings. Try not to over eat!