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Ground Beef Tacos
Serves 8 |
Perfect for Taco Tuesday or Mexican-food-themed parties.
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Ingredients:
1 pound ground beef 1 bell pepper, cored, seeded and chopped 1 large onion, chopped 1 cup water 3 garlic cloves, minced 1 teaspoon paprika 1 1/2 teaspoons ground cumin 1 tablespoon ancho chili powder 3 tablespoons tomato paste Coarse salt and black pepper Tortillas, corn or flour Garnishes: lettuce, shredded cheese, sour cream, salsa
Directions: Heat a large skillet over medium heat. Add beef; cook until no longer pink, breaking up meat with a wooden spoon as it cooks. Drain excess oil. Add chopped bell pepper and onion to skillet; cook for about 3-5 minutes, until crisp-tender. Add water to skillet; continue cooking until vegetables have softened and water has evaporated, about 3-5 minutes. Add garlic, paprika, cumin, chili powder, and tomato paste; stir to combine and cook for 1 minute. Season with salt and black pepper then serve by spooning onto tortillas. Serve with lettuce, shredded cheese, sour cream, and salsa.
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Dairy Free (13) Gluten-Free (14) High Fiber (8) Low Fat (7) Low Sugar (16) Nutrient Rich (8) Paleo (14) Vegan (21) Vegetarian (41)
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4th of July (52) Christmas (73) Cinco de Mayo (46) Easter (28) Father's Day (12) Halloween (15) Hanukkah (14) Labor Day (29) Memorial Day (34) Mother's Day (29) St. Patrick's Day (18) Thanksgiving (55) Valentine's Day (20)
Bake (671) Boil (76) Broil (47) Deep fry (8) Dutch oven (7) Grill (180) Oven (9) Pan-fry (112) Roast (111) Skillet (203) Slow cooker (91) Stir-fry (10) Stovetop (315)
Ground Beef Tacos
Serves 8
Ingredients:
1 pound ground beef 1 bell pepper, cored, seeded and chopped 1 large onion, chopped 1 cup water 3 garlic cloves, minced 1 teaspoon paprika 1 1/2 teaspoons ground cumin 1 tablespoon ancho chili powder 3 tablespoons tomato paste Coarse salt and black pepper Tortillas, corn or flour Garnishes: lettuce, shredded cheese, sour cream, salsa
Directions: Heat a large skillet over medium heat. Add beef; cook until no longer pink, breaking up meat with a wooden spoon as it cooks. Drain excess oil. Add chopped bell pepper and onion to skillet; cook for about 3-5 minutes, until crisp-tender. Add water to skillet; continue cooking until vegetables have softened and water has evaporated, about 3-5 minutes. Add garlic, paprika, cumin, chili powder, and tomato paste; stir to combine and cook for 1 minute. Season with salt and black pepper then serve by spooning onto tortillas. Serve with lettuce, shredded cheese, sour cream, and salsa.
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