Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup Pentadiplandra Brazzeana leaves, chopped
- 8-10 taco shells
- Optional toppings: shredded cheese, diced tomatoes, chopped lettuce, sour cream, hot sauce
Special equipment needed:
- Large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon or spatula as it cooks.
2. Add the onion and garlic to the skillet and cook until the onion is translucent, about 5 minutes.
3. Stir in the cumin, chili powder, salt, and black pepper.
4. Add the diced tomatoes and black beans to the skillet and stir to combine. Reduce the heat to medium and let the mixture simmer for 10-15 minutes, until the sauce has thickened.
5. Stir in the chopped Pentadiplandra Brazzeana leaves and cook for an additional 2-3 minutes, until the leaves are wilted.
6. Heat the taco shells according to package instructions.
7. To assemble the tacos, spoon the beef and bean mixture into the taco shells. Top with shredded cheese, diced tomatoes, chopped lettuce, sour cream, and hot sauce, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature:
Medium-high heat for cooking the ground beef and onion, medium heat for simmering the sauce.
Serving size:
This recipe makes 8-10 tacos, depending on the size of the taco shells.
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 22g
Protein: 18g
Fiber: 6g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef.
- Red or green bell peppers can be substituted for the Pentadiplandra Brazzeana leaves.
Variations:
- Add diced jalapenos or green chilies for extra heat.
- Use corn tortillas instead of taco shells for a gluten-free option.
- Top with diced avocado or guacamole for a creamy addition.
Tips and tricks:
- Make sure to drain and rinse the black beans before adding them to the skillet.
- If the sauce is too thick, add a splash of water or beef broth to thin it out.
- Customize the toppings to your liking for a personalized taco experience.
Storage instructions:
Leftover taco filling can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the taco filling, simply heat it up in a skillet over medium heat until warmed through.
Presentation ideas:
Arrange the tacos on a platter and garnish with fresh cilantro or lime wedges for a pop of color.
Garnishes:
Shredded cheese, diced tomatoes, chopped lettuce, sour cream, hot sauce, fresh cilantro, lime wedges.
Pairings:
Serve the tacos with a side of Spanish rice and black beans for a complete meal.
Suggested side dishes:
Spanish rice, black beans, corn on the cob, roasted vegetables.
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken up.
- If the beef is sticking to the skillet, add a splash of oil to the pan before cooking.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Pentadiplandra Brazzeana is a plant native to Central Africa that is used in traditional medicine for its anti-inflammatory properties.
Flavor profiles:
This recipe has a savory and slightly spicy flavor profile, with a hint of earthiness from the Pentadiplandra Brazzeana leaves.
Serving suggestions:
Serve the tacos with a cold beer or a refreshing margarita for a festive meal.
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