Meat-filled tacos
Votes: 1
Time: 35 min.
Complexity: easily
Quantity: 6 tacos
Complexity: easily
Quantity: 6 tacos
Traditional Mexican tacos are served in mouth-watering bowls filled with meat. This gives them a unique look, makes them easier to eat without getting messy, and makes them perfect for serving at home parties as appetizers. To form the tortillas into bowls, use a metal muffin tin. A small tortilla is placed in each cavity, then unwrapped, baked until crisp, and filled with a spicy meat filling made with black beans and corn, along with other popular taco toppings: shredded lettuce, grated cheese, guacamole, and sour cream.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 wheat tortillas, 15 cm in diameter.
- 1 tbsp. vegetable oil
- Half an onion, finely chopped
- 1.5 tsp chili powder
- 1.5 tsp ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon Worcestershire sauce
- 0.5 tsp dried oregano
- 0.5 tsp paprika
- 1/4 tsp garlic powder
- 340 g of ground beef neck
- 1 cup black bean and corn salsa
- 2 cups shredded iceberg lettuce
- Grated cheddar, guacamole, and sour cream for topping
- Special equipment: metal pan for 6 large muffins
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Recipes with similar ingredients: tortilla, ground beef, black beans, iceberg lettuce, chili seasoning, cumin, garlic powder, oregano, coriander, paprika
Cooking the dish according to the recipe:
- Preheat oven to 220°C.
Spray a 6-cup muffin pan with cooking spray. Carefully fold the tortillas in half, then in quarters. Place one in each muffin pan cavity and unfold to form bowls. Spray the tortillas with cooking spray. Sprinkle with a pinch of salt. Bake until golden brown, 8-10 minutes. Let cool. - Meanwhile, heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Add the chili powder, cumin, coriander, Worcestershire sauce, oregano, paprika, and garlic powder; cook, stirring to coat the onion, about 1 minute.
- Add the ground beef, 1/2 teaspoon salt, and some freshly ground black pepper to the skillet. Cook, breaking up the ground beef with a spoon, until darkened, about 5 minutes. Add the salsa and bring to a boil. Reduce the heat to medium and cook, stirring occasionally, until the juices thicken slightly, about 4 minutes. Season with salt and pepper to taste.
- Fill each taco shell with a small amount of shredded lettuce, then top with the beef filling. Sprinkle with shredded cheddar and top with guacamole and sour cream.
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