Soft Beef Tacos

Reminiscent of the classic "taco dinner in a box," this version leaves room for improvisation. Add more or less chili powder or spice things up with a dash of hot sauce, a pinch of cayenne or more jalapenos.

Regan Burns Cafiso

Soft Beef Tacos

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    1 tablespoon olive oil 1 teaspoon white vinegar
    1 cup chopped onion (about 1/2 a medium onion) 8 small flour tortillas, warmed
    1 garlic clove, minced Shredded cheese, for the topping
    1 tablespoon minced jalapeno (optional) Shredded iceberg lettuce, for the topping
    1 pound ground beef sirloin Salsa, for the topping
    3 tablespoons tomato paste Cilantro, for the topping
    3 tablespoons chili powder Sliced radishes, for the topping
    2 teaspoons dried oregano Avocado, for the topping
    1/2 teaspoon coarse kosher salt Sour cream, for the topping
    1/3 cup water


    Prep: 10 min Total: 15 min (Quick)
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    • 1

      Heat olive oil in a large frying pan over medium-high. Add onion, garlic, jalapeno and a pinch of salt. Cook, stirring occasionally, until vegetables are softened, about 4 minutes (do not let brown.) Crumble in the beef and cook, using a wooden spoon to break up lumps, until meat is no longer pink, about 6 minutes.

    • 2

      Add tomato paste, chili powder, oregano, salt and water. Bring to a simmer, reduce heat to medium low, and cook, stirring occasionally, until taco filling is heated through. Remove from heat and stir in vinegar.

    • 3

      Spoon a scant 1/3 cup taco filling into each tortilla and serve with desired toppings.

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