Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes with green chilies
- 1/2 cup beef broth
- 8-10 taco shells
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large skillet
- Wooden spoon
- Serving platter
Step-by-step instructions:
1. In a large skillet, cook the ground beef over medium-high heat until browned and crumbled. Drain any excess fat.
2. Add the diced onion and minced garlic to the skillet and cook until softened, about 5 minutes.
3. Add the chili powder, cumin, smoked paprika, salt, and pepper to the skillet and stir to combine.
4. Add the black beans, diced tomatoes with green chilies, and beef broth to the skillet and stir to combine.
5. Bring the mixture to a simmer and cook for 10-15 minutes, until the liquid has reduced and the flavors have melded together.
6. Preheat the oven to 350°F.
7. Arrange the taco shells on a baking sheet and fill each shell with the beef mixture.
8. Top each taco with shredded cheddar cheese.
9. Bake the tacos in the preheated oven for 5-7 minutes, until the cheese is melted and bubbly.
10. Serve the tacos hot, topped with a dollop of sour cream and a sprinkle of chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe makes 8-10 tacos.
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 15g
Protein: 15g
Sodium: 350mg
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Pinto beans or kidney beans can be used instead of black beans.
- Monterey Jack cheese or pepper jack cheese can be used instead of cheddar cheese.
- Greek yogurt can be used instead of sour cream.
Variations:
- Add diced bell peppers or jalapeños to the beef mixture for extra flavor and texture.
- Top the tacos with diced avocado or guacamole for a creamy and fresh addition.
- Use soft tortillas instead of hard taco shells for a different texture.
Tips and tricks:
- Make sure to drain any excess fat from the ground beef before adding the onions and garlic.
- Don't overfill the taco shells to prevent them from breaking.
- Customize the spice level by adjusting the amount of chili powder and cumin used.
Storage instructions:
Leftover beef mixture can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the beef mixture in a skillet over medium heat until heated through. Reheat the taco shells in the oven at 350°F for 5-7 minutes, until warmed through.
Presentation ideas:
Arrange the tacos on a serving platter and garnish with chopped cilantro and a dollop of sour cream.
Garnishes:
Chopped cilantro, diced avocado, guacamole, salsa, hot sauce
Pairings:
Mexican rice, refried beans, corn on the cob
Suggested side dishes:
Mexican street corn, black bean salad, roasted vegetables
Troubleshooting advice:
- If the beef mixture is too dry, add more beef broth or water to thin it out.
- If the taco shells break, try using soft tortillas instead.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tacos have a long history in Mexican cuisine, dating back to the 18th century. The word "taco" originally referred to a small charge used to ignite gunpowder, but eventually came to refer to the folded tortilla filled with meat, vegetables, and other toppings.
Flavor profiles:
The Funšterc Tacos have a bold and spicy flavor profile, with smoky notes from the paprika and a hint of heat from the chili powder and cumin.
Serving suggestions:
Serve the Funšterc Tacos with a side of Mexican rice and refried beans for a complete and satisfying meal.
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