Mexican recipes
Beef tacos
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20 min
Serves 4 - 6
Mexican
Ingredients
- 1 tbsp vegetable oil 15 ml vegetable oil
- 2 lb ground beef 905 g ground beef
- 3 tbsp minced onion 44 ml minced onion
- 1 clove garlic (minced) 1 clove garlic (minced)
- 1 tsp salt 4.9 ml salt
- 1/8 tsp ground black pepper 0.6 ml ground black pepper
- 1/2 tsp ground cumin 2.5 ml ground cumin
- 1/2–1 tbsp chili powder 7.4–15 ml chili powder
- 1/2 tsp dried oregano 2.5 ml dried oregano
- 1–2 tsp minced jalapeno chile 4.9–9.9 ml minced jalapeno chile
- 1/2–1 cup tomato sauce 120–240 ml tomato sauce
- 24 taco shells 24 taco shells
- Sour cream Sour cream
- Shredded iceberg lettuce Shredded iceberg lettuce
- Finely chopped ripe tomato Finely chopped ripe tomato
- Shredded Longhorn, Monterrey Jack or mild cheddar cheese Shredded Longhorn, Monterrey Jack or mild cheddar cheese
Method
Preheat oven to 200°F degrees.
In a large skillet over medium heat, brown the meat in the vegetable oil, breaking up any lumps that may form. Pour off any excesss oil.
Add the onion, garlic, salt, pepper, cumin, chile powder, oregano, jalapeno chile and tomato sauce, and stir well. Lower heat, cover and simmer for 10 minutes.
While the taco filling is simmering, heat the taco shells in the oven.
Empty the taco filling in a serving dish and serve with the warm taco shells.
To prepare a taco, fill it with the beef mixture and top with the garnishing ingredients.
In a large skillet over medium heat, brown the meat in the vegetable oil, breaking up any lumps that may form. Pour off any excesss oil.
Add the onion, garlic, salt, pepper, cumin, chile powder, oregano, jalapeno chile and tomato sauce, and stir well. Lower heat, cover and simmer for 10 minutes.
While the taco filling is simmering, heat the taco shells in the oven.
Empty the taco filling in a serving dish and serve with the warm taco shells.
To prepare a taco, fill it with the beef mixture and top with the garnishing ingredients.
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