Ingredients with Measurements:
- 1 lb. ground beef
- 1 tbsp. olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 can (14 oz.) diced tomatoes, drained
- 1 can (4 oz.) diced green chilies
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 8-10 small flour or corn tortillas
Special equipment needed:
- Large skillet
- Wooden spoon
- Cheese grater
Step-by-step instructions:
1. Heat olive oil in a large skillet over medium-high heat. Add diced onion and minced garlic and sauté for 2-3 minutes until onion is translucent.
2. Add ground beef to the skillet and cook until browned, breaking up any clumps with a wooden spoon.
3. Add chili powder, ground cumin, smoked paprika, salt, and black pepper to the skillet and stir to combine.
4. Add drained diced tomatoes and diced green chilies to the skillet and stir to combine. Reduce heat to medium-low and let simmer for 5-7 minutes.
5. Add shredded cheddar cheese to the skillet and stir until melted and combined with the beef mixture.
6. Remove skillet from heat and stir in chopped cilantro.
7. Warm tortillas in the microwave or on a skillet.
8. Spoon beef mixture onto each tortilla and fold in half.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for sautéing onion and garlic, medium-low heat for simmering beef mixture.
Serving size:
Makes 8-10 tacos.
Nutritional information:
Calories per serving: 250
Total fat: 14g
Saturated fat: 6g
Cholesterol: 50mg
Sodium: 450mg
Total carbohydrates: 15g
Dietary fiber: 2g
Sugar: 2g
Protein: 17g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Monterey Jack cheese can be used instead of cheddar cheese.
- Red onion can be used instead of yellow onion.
- Fresh jalapeño peppers can be used instead of canned green chilies.
Variations:
- Add sliced avocado or guacamole to the tacos for extra creaminess.
- Use hard taco shells instead of soft tortillas for a different texture.
- Top tacos with sour cream or salsa for added flavor.
Tips and tricks:
- Make sure to drain the diced tomatoes before adding them to the skillet to prevent the beef mixture from becoming too watery.
- Use a cheese grater to shred the cheddar cheese for easier melting.
- Double the recipe to make extra for leftovers or meal prep.
Storage instructions:
Store leftover beef mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat beef mixture in a skillet over medium heat until warmed through. Warm tortillas in the microwave or on a skillet before assembling tacos.
Presentation ideas:
Arrange tacos on a platter and garnish with chopped cilantro and sliced jalapeño peppers.
Garnishes:
Chopped cilantro, sliced jalapeño peppers, sour cream, salsa, sliced avocado or guacamole.
Pairings:
Serve 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 beef mixture is too watery, let it simmer for a few more minutes to evaporate some of the liquid.
- If the cheese isn't melting properly, turn the heat down to low and stir until fully melted.
Food safety advice:
Make sure to cook ground beef to an internal temperature of 160°F to ensure it is fully cooked and safe to eat.
Food history:
Queso Echo y Ansó Tacos are a fusion of Mexican and Spanish cuisine, combining ground beef with diced tomatoes and green chilies for a spicy and flavorful filling.
Flavor profiles:
Savory, spicy, cheesy, smoky.
Serving suggestions:
Serve tacos with a side of Spanish rice and black beans for a complete meal.
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Region: Mexican