Tuesday, December 15, 2015

Beef Taco

Beef Taco
Beef Tacos

A simple easy meal to serve on those crazy days you have little time to cook.  Make up extra meat filling and freeze the extra, so you can prepare a quick dinner on those nights you don't feel like cooking.

Beef Tacos

Serves 4-6

1 tsp canola oil
½ medium onion, chopped
1 clove garlic, minced
1 pound extra lean ground beef
3 teaspoons ground cumin
1 teaspoon paprika
½ cup tomato sauce
¼ cup cilantro, chopped (optional)
Salt and pepper, to taste
10-12 Taco shells
Shredded lettuce
Grated cheddar cheese

Chopped avocado (optional)
Chopped tomatoes
Tomato salsa (optional)
Sliced black olives (optional)
Sour cream (optional)
Refried beans (optional)

Heat taco shells in a low heat oven until slightly warm, 5-10 minutes.

In a large skillet heat 1 teaspoon oil over medium high heat and add onions and garlic. Sauté until soft, about 3-5 minutes. 

Add beef, turn up heat and stir. Cook until no longer pink, about 8 minutes. Add cumin and paprika and stir 1 minute. 

Add tomato sauce and stir about 1 minute. Mix in cilantro if using. Season with salt and pepper. 

Spoon ¼ cup of beef filling into each taco and let everyone layer on their desired toppings.

Try a Fish Taco:

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