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Thursday, November 19, 2015

Spicy Beef Tacos (Tacos de picadillos)

Course Main Dishes
Prep. Time 10 mins
Cooking Time 20 - 25 mins
Yields 10 to 12 tacos

10 to 12 taco shells
2/3 cup (150 ml) choice of salsa
2 tomatoes, trimmed and diced
1 cup (112 g) grated Canadian Monterey Jack cheese
Lettuce leaves, shredded

Spicy Beef Stuffing:
1 1/4 lb (625 g) lean ground beef
1 tsp (5 ml) salt
1/4 tsp (1 ml) pepper
1/2 onion, chopped
2 tbsp (20 g) all-purpose flour
1 tsp (5 ml) garlic powder
1 tsp (5 ml) ground cumin
1 tomato, finely chopped
1/2 green bell pepper, chopped
1 cup (250 ml) water

Warm taco shells in oven for a few minutes (warm shells will crack less easily), or buy soft tacos. Each one prepares own taco. Fill taco shell with Spicy Beef Stuffing and top with salsa, tomato, Canadian Monterey Jack cheese and lettuce.

Spicy Beef Stuffing:
In large saucepan, brown beef in own juice while stirring. Add salt and pepper and chopped onion and cook for 1 minute. Stir in flour and cook for 2 more minutes. Add remaining ingredients and cook for 20 minutes while stirring, or until mixture is almost dry.

Serve as stuffing for tacos, burritos and enchiladas.

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