The recipes here are favorites for at least one of the kids or myself, and tailored to three people with some leftovers. In most cases I have pulled the base if not the entire recipe from one or more sources, and have noted links where applicable. I have no formal training--just YouTube videos, Internet blogs and experimentation--so these are more for the kids in case they want to know how I made something that they remember liking. Of course, if you want a sample of what it is like to eat at the Stein household feel free to try some of the things found here. If you do be sure to leave a comment especially with any suggested improvements.
This is a take on a recipe I found when the kids requested that the meat we use for tacos taste more like Taco Bell. After a bit of experimenting on when to add the liquid and spices I backtracked on my long-standing ideas of how to make a roux and that meat and seasonings should be given some time to cook together before adding liquid. Instead the water is the first thing added. The result is a flavor and consistency that the kids enjoy. When something like tacos or enchiladas or taco pie or anything asking for a soupy Mexican-type ground meat is requested this is what I use.
This is a generic BBQ sauce. It is tangy and can be tempered with more sugar if desired. I personally like it tangy. The ketchup I use is store-bought, but one without corn syrup. Total cook time is around 1 1/2 to 2 hours, but most of that is simmering.
Except in certain cases (like breads or making a roux), measurements are estimates. Spices I usually eye then adjust with tasting. Pepper should be freshly ground to get the best flavor even though this can be tiring for large amounts!