in the kitchen

in the kitchen

Saturday, January 19, 2013

Taco Mania 4 - Ground Beef

Yes, yes...another version of the Taco. At least I have been up front about the "mania" part. Although ground beef taco are very familiar, this version gets a stretch from some common veggies. It is not strictly Mexican but more of an Americanized dish. Still, a taco is a taco and it makes your day better!
Americana Tacos
1 pound lean ground beef
1 medium size russet potato, grated
1 medium size carrot, grated
1 small onion, diced
1/2 red bell pepper, diced
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground coriander
8 crisp taco shells
Lettuce, cheddar cheese, refried beans, avocado, sour cream and salsa for serving.
Heat a skillet over medium high heat. Place meat in hot skillet and begin to break it up. When meat begins to brown, stir in veggies and seasonings. Continue to cook, stirring occasionally, until meat is browned and veggies are beginning to caramelize. Heat taco shells slightly in an 350 degree oven if desired. Serve with your favorite toppings.
 Hints: Use lean ground beef or drain some of the fat off of regular ground beef prior to adding the veggies. It is not necessary to peel the potato or carrot for this dish. This is not a spicy filling and you can certainly amp up the heat with some crushed red pepper flakes or hot pepper sauce. I called out crisp taco shells but of course you can serve this filling on flour tortillas or soft corn tortillas.

This taco recipe is one that even non taco affectionados will eat. It is filling meat and potatoes fare with a flare. Quick and easy dinner for those nights that take out beckons, but you really want home made. These other taco recipes take more time but occasionally a taco needs to happen FAST--at least it does for me.

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