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Chile Beef Taco Filling
This is a delicious and easy filling
Yield: enough for 8 tacos
1 pound extra-lean ground beef
2 garlic cloves, minced
2 Tablespoons ground mild chile
1 Tablespoon ground hot chile
1 Tablespoon red wine vinegar or cider vinegar
¼ teaspoon dried Mexican oregano
½ teaspoon ground cumin
1 teaspoon salt
Condiments:
8 soft, fresh, warm corn tortillas or warm taco shells
1 cup shredded iceberg or Romaine lettuce
3 Tablespoons finely chopped onion
½ cup shredded Jack and Cheddar Cheese
1 small tomato, chopped
Salsas of choice
1. Cook ground beef in a large skillet, stirring to break up meat, until browned.
2. Drain off any fat, then add the seasonings.
3. Cook, stirring, to combine ingredients and blend the flavors, being careful to cook only until the pink color disappears—do not overcook. Serve hot with bowls or a large platter of the condiments for guests to help themselves.
Reprinted with permission from Jane Butel’s Southwestern Kitchen
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