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
|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|
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.
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.
Spoon a scant 1/3 cup taco filling into each tortilla and serve with desired toppings.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf