What to discuss...
Mkay, tacos it is!
Quote:
Seasoned Beef Filling:
1 1/2 teaspoons chili powder
1 teaspoon salt
1/4 teaspoon oregano leaves
1/4 teaspoon cumin powder
1/2 teaspoon garlic granules or powder
1/2 teaspoon onion powder
1/4 teaspoon freshly ground pepper
1 pound lean ground beef
1 (12-ounce) can roast beef*
Taco Shells:
1 dozen or more fresh corn tortillas
Vegetable oil for frying
Suggested Condiment Toppings:
Cheddar cheese, shredded
Iceberg or romaine lettuce, cut into thin shreds
Tomatoes, chopped
White or red onion, chopped**
Ripe olives, sliced or chopped
Fresh jalapenos, seeded and chopped
Salsa fresca and/or a variety of bottled hot sauces
Fresh cilantro leaves, chopped (no stems, please!)
Sour cream
Lime wedges
To Prepare Seasoned Beef Filling:
Pre-measure in a small bowl the chili powder, salt, oregano leaves, cumin powder, garlic granules, onion powder and pepper.
In large skillet, over medium-high heat, cook and crumble the ground beef until nicely browned. Drain off excess fat, if needed.
Add the pre-measured spices to the ground beef and cook, stirring constantly, for a few seconds.
Add the canned beef, breaking it up so that it mixes well with the ground beef. Cover skillet and keep warm until ready to serve. It's now time to prepare the taco shells.
To prepare Tortilla Shells:
Add about 1/4-inch oil in a large, heavy skillet. Heat to medium-high; using tongs dip a tortilla into hot oil, turn once and fold in half; fry on both sides to desired crispness.
Drain upside down (tent-like) on a brown paper bag lined with paper towels. Add more oil to skillet as necessary. Experience helps make this process quick and easy.
To Make a Taco:
Fill a prepared taco shell with about 2 tablespoons seasoned beef filling and desired toppings in no particular order, then squeeze some lime juice over the top and enjoy! Nobody can eat just one!
Makes 12 servings.
*Use the parboiled and steam roasted beef chunk variety, not sliced. The addition of this one ingredient enhances the flavor and would be greatly missed if not used.
** When using raw onions in a recipe or as a condiment, soak the onion in ice water after you have chopped or sliced it. Drain well just before using/serving. This process removes the "unpleasantness" from the onion, leaving it sweet tasting and crisp. Even the pickiest eater will like raw onions prepared this way...that is, if you can convince 'em to take that first bite!
Nutrition Facts (per serving: 1/12 meat-filled single taco without toppings): 205.2 calories; 63% calories from fat; 14.3g total fat; 52.4mg cholesterol; 200.2mg sodium; 194.9mg potassium; 1.4g carbohydrates; 0.3g fiber; 0.1g sugar; 1.1g net carbs; 16.8g protein.
1 1/2 teaspoons chili powder
1 teaspoon salt
1/4 teaspoon oregano leaves
1/4 teaspoon cumin powder
1/2 teaspoon garlic granules or powder
1/2 teaspoon onion powder
1/4 teaspoon freshly ground pepper
1 pound lean ground beef
1 (12-ounce) can roast beef*
Taco Shells:
1 dozen or more fresh corn tortillas
Vegetable oil for frying
Suggested Condiment Toppings:
Cheddar cheese, shredded
Iceberg or romaine lettuce, cut into thin shreds
Tomatoes, chopped
White or red onion, chopped**
Ripe olives, sliced or chopped
Fresh jalapenos, seeded and chopped
Salsa fresca and/or a variety of bottled hot sauces
Fresh cilantro leaves, chopped (no stems, please!)
Sour cream
Lime wedges
To Prepare Seasoned Beef Filling:
Pre-measure in a small bowl the chili powder, salt, oregano leaves, cumin powder, garlic granules, onion powder and pepper.
In large skillet, over medium-high heat, cook and crumble the ground beef until nicely browned. Drain off excess fat, if needed.
Add the pre-measured spices to the ground beef and cook, stirring constantly, for a few seconds.
Add the canned beef, breaking it up so that it mixes well with the ground beef. Cover skillet and keep warm until ready to serve. It's now time to prepare the taco shells.
To prepare Tortilla Shells:
Add about 1/4-inch oil in a large, heavy skillet. Heat to medium-high; using tongs dip a tortilla into hot oil, turn once and fold in half; fry on both sides to desired crispness.
Drain upside down (tent-like) on a brown paper bag lined with paper towels. Add more oil to skillet as necessary. Experience helps make this process quick and easy.
To Make a Taco:
Fill a prepared taco shell with about 2 tablespoons seasoned beef filling and desired toppings in no particular order, then squeeze some lime juice over the top and enjoy! Nobody can eat just one!
Makes 12 servings.
*Use the parboiled and steam roasted beef chunk variety, not sliced. The addition of this one ingredient enhances the flavor and would be greatly missed if not used.
** When using raw onions in a recipe or as a condiment, soak the onion in ice water after you have chopped or sliced it. Drain well just before using/serving. This process removes the "unpleasantness" from the onion, leaving it sweet tasting and crisp. Even the pickiest eater will like raw onions prepared this way...that is, if you can convince 'em to take that first bite!
Nutrition Facts (per serving: 1/12 meat-filled single taco without toppings): 205.2 calories; 63% calories from fat; 14.3g total fat; 52.4mg cholesterol; 200.2mg sodium; 194.9mg potassium; 1.4g carbohydrates; 0.3g fiber; 0.1g sugar; 1.1g net carbs; 16.8g protein.
