Try this Beef Tacos recipe, or contribute your own. "Beef" and "Main Dish" are two of the tags cooks chose for Beef Tacos."I have made this recipe a million times... tonight I tried it with ground turkey instead of beef for a healthier option and it was delish! I think I will use Turkey from here on out! Don't forget to do the shells by hand as well. The home made shells make the recipe and it is not that much more of an effort. You can find taco shell recipe at Big Oven Recipe 177391. Enjoy! " - lisacrooke
Yield: 4 Servings Ready in 45 minutes
7 people trying soon
|2 teaspoonsvegetable oil or corn oil|
|1 smallOnion; chopped small (about 2/3 cup)|
|3 medicum clovesGarlic; minced or pressed through garlic press (about 1 tablespoon)|
|2 tablespoonsChili Powder|
|1 teaspoonGround cumin|
|1 teaspoonGround coriander|
|1/2 teaspoonDried Oregano|
|1/4 teaspoonCayenne pepper|
|1 pound90% lean ground beef; (or leaner)|
|1/2 cupTomato sauce|
|1/2 cuplow-sodium chicken broth|
|1 teaspoonBrown sugar|
|2 teaspoonsvinegar; (preferably cider vinegar)|
|Ground black pepper; to taste|
|8 taco shells; use the recipe for home cooked Shells|
|1 cupcheddar cheese; shredded (4 ounces), or Monterey Jack cheese|
|2 cupsiceberg lettuce; shredded|
|2 smalltomatoes; chopped small|
|1/2 cupSour cream|
|1 avocado; diced medium|
|1 smallsmall onion; chopped small|
|2 tablespoonsfresh cilantro leaves; minced|
Beef Tacos Preparation
1. Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes. Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Adjust seasonings with salt and pepper.
2. Using wide, shallow spoon, divide filling evenly among taco shells; place two tacos on individual plates. Serve immediately, passing toppings separately.
Recommended toppings included in ingredient list, but use whatever works for you.
Tomato sauce is sold in cans in the same aisle that carries canned whole tomatoes. Do not use jarred pasta sauce in its place. We prefer to let diners top their own tacos with whatever fillings they prefer. There?s no need to prepare all of the toppings listed below, but cheese, lettuce, and tomatoes are, in our opinion, essential.
Best when served with home made shells versus storebought shells.
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