Beef tacos are fun to put together and delicious to eat. Fill the tortillas with lettuce and beef, then each person can add his or her favorite toppings. In place of beef, you can substitute ground turkey or chicken. To make the meat less spicy, remove jalapeno seeds and ribs before adding the chile, or omit it completely.
Everyday Food, October 2003
- Prep Time 10 minutes
- Total Time 25 minutes
- Serves 4
- 1 tablespoon canola oil
- 1 large onion, finely chopped
- 1 jalapeno chile, minced
- Coarse salt and ground pepper
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 1 pound ground beef
- 1 can (14 1/2 ounces) diced tomatoes, with juice
- 8 (6-inch) corn tortillas
- Optional Toppings: cilantro, iceberg lettuce, diced jalapenos, pickled jalapenos, Monterey Jack cheese, sour cream
- Pico de Gallo (http://www.marthastewart.com/285521/pico-de-gallo), optional
- Guacamole (http://www.marthastewart.com/262065/guacamole), optional
- Heat oil in a large skillet over medium-high heat. Add onion and jalapeno; season with salt and pepper. Cook, stirring occasionally, until softened, 4 to 5 minutes.
- Add garlic, chili powder, and cumin to skillet; stir until fragrant, about 1 minute. Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Add tomatoes; simmer over medium-low heat, stirring occasionally, until thickened, 10 to 12 minutes. Season with salt and pepper, as desired.
- Meanwhile, warm tortillas in a dry skillet over medium heat or directly over a gas burner, about 30 seconds on each side. At the table, fill tortillas with beef mixture and desired garnishes.
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