Discover Swedish Tacos, a savory fusion of spicy chilies, sharp cheddar, and juicy tomatoes with budget-friendly beef. Quick, flavorful, and perfect for taco night.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
35 minPro Tips
- Fat is Flavor: Stick with 80/20 ground beef for maximum savoriness; leaner cuts lose the dish’s soul.
- Chili Control: Taste-test chilies before adding; their heat varies wildly. Mix milder peppers (like poblanos) if serving spice-shy folks.
- Wok It: A wok’s high heat sears the beef perfectly, but a cast-iron skillet works too.
- Prep Ahead: Chop veggies while beef browns to save time, but don’t skip fresh grating the cheese—pre-shredded lacks the same melt.
Variations
- Mild Version: Swap hot chilies for bell peppers and use mild cheddar.
- Veggie Boost: Add sautéed mushrooms or zucchini for extra texture.
- Spice Kick: Drizzle with hot sauce or mix in a teaspoon of smoked paprika with the beef.
- Low-Carb: Serve in lettuce wraps instead of taco shells. ### Pitfalls to Avoid
- Overcooking Beef: Don’t over-brown; keep some juiciness for texture.
- Cheese Skimp: Use the full 8 oz for bold flavor; too little dulls the dish.
- Soggy Tacos: Assemble just before serving to keep shells crisp.
Enjoy the sizzle, the spice, and the sheer taco joy!
Ingredients
Directions
- Prep the Garlic and Onions: Smash 2 garlic cloves, peel, and mince coarsely. Chop 2 medium onions into ¼-½ inch pieces. Set aside ⅓ of the onions for raw topping.
- Handle the Chilies: Dice or slice 12 hot chili peppers (remove seeds for less heat). Wear gloves to avoid chili burn! Chop the onions into pieces about a quarter to half an inch square.
- Cheese Time: Grate the block of sharp cheddar using the large holes of a grater for that perfect melty texture.
- Tomato and Lettuce Prep: Dice 3 tomatoes into ½-inch chunks for a juicy bite. Shred 1 head of lettuce into ⅛-inch strips for crispiness.
- Start Cooking: Heat a wok or large skillet over high heat. Add 2 tablespoons peanut oil and let it shimmer (about 1 minute). Toss in the garlic, followed by ⅔ of the chopped onions. Stir for 30 seconds until fragrant. Right about now, it’s gonna start smelling good in the ol’ kitchen.
- Brown the Beef: Reduce heat to medium. Add 1 pound frozen ground beef (80/20) directly to the wok. Press it down to maximize contact with the pan. As it browns, scrape off cooked bits with a spatula. Flip and repeat, breaking it up as it cooks (about 10-12 minutes). Drain excess fat if desired.
- Assemble Tacos: Warm 12 taco shells (soft or hard). Layer beef, raw onions, chilies, tomatoes, lettuce, and a generous sprinkle of cheddar. Serve with optional sour cream, salsa, or avocado.
The essence of this dish is textured savoriness. The sharp cheddar, hot chilies, and yellow onions all contribute without overpowering one another.
The tomatoes, besides adding a nice acidy zing, also give moisture.
But the key to the savoriness and to the unique taste of the dish lies in the first two steps involving the garlic, onions and hamburger.
Cheap hamburger is used because it has a high fat content and lots of taste.
I’ve made this with chopped sirloin and the like and believe me, the result is definitely inferior to using the cheap stuff.
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