I wanted to feature one of my absolute favorite brands for this months Taco Tuesday. I love the Siete brand. I will be using their chips for dipping in the guacamole, hard shells for the tacos, taco seasoning and their hot sauces for a little extra spice. I not only love the look of their branding, but I love the taste, the health benefits and the price points as well. They are overall a win win to me! A lot of their products are paleo friendly, grain free, dairy free and preservatives free. They appeal to people with dietary restrictions and even people like me without. It is truly a brand that you can enjoy guilt free!

If you are finalizing your Taco Tuesday plans, make sure to include this mango guacamole! I added a tropical twist on this classic creamy dip. It is sweet, spicy, tangy and juicy. What more could you want in a dip!? When making this I decided to make it in my molcajete. A molecajete are stone tools that are used to grind food products. They help blend all of the juices and spices together by grinding and crushing them together. So, the video above shows my process from start to finish.

This bowl will not stand a chance at your next Taco Tuesday. The mix between the creamy avocado, with sweet soft mango chunks, juicy tomatoes, spicy jalapeños, tangy lime juice and flavorful red onion is truly crave worthy! Pair this with your favorite bag of chips and you will devour the whole bowl.

Okay, brace yourselves and cue all of the exclamation points!

These easy twice baked hard shell tacos are a little twist on the classic 90’s taco nights you remember growing up eating. These guys are filled with tender ground beef pieces that are flavors with Siete’s mild taco seasoning (which is preservative free), a melty Mexican cheese blend, crisp fresh lettuce, plump juicy tomatoes and topped with creamy sour cream. It is a menu item that your family and friends will not be able to get enough of!

When I made these, they turned out to taste and have the same texture like a chalupa! The shells were soft yet crunchy. It was perfection. My key to making them turn out like this was to bake them twice and also, to not strain the beef juices once the ground beef is cooked. Keep the juices in the pot and mix with the seasoning so that the beef is extra flavorful and juicy when scooping the beef into the shells + baking them with cheese gives it that extra soft yet crunchy texture.

Did you make this? If so, make sure to tag and follow @prettyplatebymichelle on instagram or leave a comment below and let me know what you thought! I would love to see your Pretty Plate and hear from you!