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Taco Bar

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Recipe

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Yield

12 servings

Prep

35 min

Cook

35 min

Ready

70 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 tablespoons olive oil
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1 ½ cups onions
finely chopped
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3 tablespoons garlic
minced
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2 pounds beef
ground
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1 teaspoon chipotle chili peppers
ground
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1 ½ teaspoons kosher salt
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2 cups beef stock
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¼ cup tomato paste
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12 each taco shells
or warmed soft tortillas
* Camera
1 x cheddar cheese, medium
grated, for garnish
*
1 x tomatoes
diced for garnish
* Camera
1 x jalapeño pepper
minced, for garnish
* Camera
1 x sour cream, non-fat
for garnish
*
1 x iceberg lettuce
shredded, for garnish
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1 x red onion
chopped, for garnish
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For the guacamole
3 each avocados
ripe, peeled and cut into 1/2-inch pieces
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3 tablespoons yellow onion
finely chopped
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3 cloves garlic
minced
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1 tablespoon cilantro
freshly minced
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2 tablespoons lime juice
fresh
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½ teaspoon salt
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For the salsa
4 large tomatoes
about 21/2 pounds, seeded and roughly chopped
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1 cup white onion
chopped
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5 teaspoons garlic
minced
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4 each serrano chiles
stems and seeds removed, minced
* Camera
¼ cup cilantro
chopped fresh
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2 tablespoons lime juice
fresh
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½ teaspoon salt
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Ingredients

Amount Measure Ingredient Features
3E+1 ml olive oil
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355 ml onions
finely chopped
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45 ml garlic
minced
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907.2 g beef
ground
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5 ml chipotle chili peppers
ground
* Camera
7.5 ml kosher salt
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473 ml beef stock
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59 ml tomato paste
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12 each taco shells
or warmed soft tortillas
* Camera
1 x cheddar cheese, medium
grated, for garnish
*
1 x tomatoes
diced for garnish
* Camera
1 x jalapeño pepper
minced, for garnish
* Camera
1 x sour cream, non-fat
for garnish
*
1 x iceberg lettuce
shredded, for garnish
* Camera
1 x red onion
chopped, for garnish
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For the guacamole:
3 each avocados
ripe, peeled and cut into 1/2-inch pieces
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45 ml yellow onion
finely chopped
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3 cloves garlic
minced
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15 ml cilantro
freshly minced
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3E+1 ml lime juice
fresh
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2.5 ml salt
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For the salsa:
4 large tomatoes
about 21/2 pounds, seeded and roughly chopped
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237 ml white onion
chopped
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25 ml garlic
minced
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4 each serrano chiles
stems and seeds removed, minced
* Camera
59 ml cilantro
chopped fresh
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3E+1 ml lime juice
fresh
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2.5 ml salt
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Directions

Set a 12-inch sauté pan over medium heat and add the olive oil.

Once hot, place the onions in the pan and sauté until translucent, 3 to 4 minutes.

Add the garlic and cumin to the pan and continue to sauté until fragrant, about 1 minute.

Add the beef to the pan and cook, breaking the pieces up as they cook, until the meat is browned, about 8 to 10 minutes.

Season with the chipotle pepper and the salt.

Add the beef broth and tomato paste to the pan and bring to a simmer.

Cook the meat, stirring occasionally until most of the liquid has evaporated, about 20 minutes.

Remove from the heat and serve with the garnishes for guests to assemble their tacos to their liking.

For the Guacamole:

In a small mixing bowl, combine the avocado with the onion, garlic, cilantro, lime juice, and salt and mash with the back of a fork until mostly smooth.

Serve immediately, or cover with plastic wrap (pressed directly onto the surface of the guacamole) and refrigerate for up to 4 hours.

For the Salsa:

Combine all the ingredients and stir well to combine. Let salsa sit for 30 minutes for the flavors to blend.

Serve as an accompaniment to fish tacos, or other dishes, as desired.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 324g (11.4 oz)
Amount per Serving
Calories 36658% from fat
 % Daily Value *
Total Fat 24g 36%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 636mg 27%
Total Carbohydrate 6g 6%
Dietary Fiber 5g 21%
Sugars g
Protein 48g
Vitamin A 13% Vitamin C 36%
Calcium 5% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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