Ground Beef is great for cooking with warm spices and bold sauces as it absorbs the flavours well and stays juicy for service. Inspired by the flavours of a classic Mexican taco cart, this a quick and easy entrée for lunch and dinner menus. Serve as plated tacos, as a build-your-own platter or reduce to two tacos for the kids menu.
Ingredients
Here are the following ingredients:
- 2 tbsp (30 mL) canola oil
- 3 lb (1.5 kg) Ground Beef (Medium)
- 6 oz (175 g) finely chopped onion, about 1½ cups (375 mL)
- ¼ cup (60 mL) chili powder
- 2 tbsp (30 mL) garlic powder
- 1 tbsp (15 mL) kosher salt
- 4 tsp (20 mL) ground cumin
- 4 tsp (20 mL) sweet paprika
- 2 tsp (10 mL) freshly ground black pepper
Service
- 2 cups (500 mL) taco sauce
- 48 corn or flour tortillas (5 inch/12 cm)
- 8 oz (250 g) shredded lettuce, about 6 cups (1.5 L)
- 3 cups (750 mL) salsa
- 1 lb (500 g) pickled red onions, about 3 cups (750 mL)
- 12 oz (350 g) crumbled feta or cotija, about 3 cups (750 mL)
- 1 cup (250 mL) chopped fresh cilantro
- 16 lime wedges
- Hot sauce (optional)
Preparation
- Heat oil in large skillet set over medium-high heat. Cook ground beef until browned. Drain off fat.
- Add onion, chili powder, garlic powder, salt, cumin, paprika and pepper. Pour in 1 cup (250 mL) water. Cook until onions are tender and water has evaporated. Cool, cover and refrigerate.
Service
- Warm 4 oz (125 g) beef mixture with 2 tbsp (30 mL) taco sauce in skillet until heated through. Warm 3 tortillas on flat top, skillet, oven or grill.
- Divide beef mixture among tortillas. Top each taco with 2 tbsp (30 mL) lettuce, 1 tbsp (15 mL) EACH salsa, pickled red onions and crumbled feta.
- Garnish with 1 tbsp (15 mL) cilantro. Serve with a lime wedge and hot sauce, if desired.
Chef's Tip
Substitute ground beef with shredded beef, such as Barbacoa Beef. Housemade Pickled Red Onions: Heat 1½ cups (375 mL) white vinegar with ½ cup (125 mL) water, ¼ cup (60 mL) granulated sugar and 2 tbsp (30 mL) kosher salt. Whisk until dissolved. Add 4 cups (1 L) sliced red onion to large pickling jar. Pour vinegar mixture over top. Seal tightly. Let stand at room temperature for at least 15 minutes. Hold for service or refrigerate for up to 2 weeks. Yield: 3 cups (750 mL)
Serve with rice and/or beans. Add a choice of premium garnishes such as guacamole, pico de gallo or queso.
Beef Cuts
Ground Beef
Medium Ground Beef (23% Max. Fat)
