Spicy Beef Tacos
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 350, total fat 17 G., saturated fats 5 G., proteins 28 G., carbohydrates 25 G., fiber 5 G., cholesterol 71 mg, sodium 574 mg, sugar 4 G.
Calories 350, total fat 17 G., saturated fats 5 G., proteins 28 G., carbohydrates 25 G., fiber 5 G., cholesterol 71 mg, sodium 574 mg, sugar 4 G.
Make delicious tacos filled with ground beef simmered in a spicy tomato sauce with chili pepper, cilantro, and cumin. Top the meat with shredded iceberg lettuce, grated cheese, and pickled jalapeños for extra heat and tang.
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:
- 2 tablespoons of vegetable oil
- 1 onion, finely chopped
- 1 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 2 tablespoons chili powder
- 1 tbsp. l. ground cumin
- 2 tsp ground coriander
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 tsp garlic powder
- 700 g of ground beef neck
- 1 can (425 g) fire-roasted tomatoes
- 1-2 tsp hot sauce
- 12 hard taco pockets
- Shredded iceberg lettuce, grated cheddar and/or pickled jalapeño rings, for serving
We recommend
Recipes with similar ingredients: ground beef, iceberg lettuce, fried tomatoes, garlic powder, paprika, hot sauce, oregano, coriander, cumin
Cooking the dish according to the recipe:
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Add the tomato paste, Worcestershire sauce, chili powder, cumin, coriander, paprika, oregano, and garlic powder; cook, stirring, until the onion is coated with the spices, about 1 minute.
- Add the ground beef, 1 teaspoon of salt, and a few grinds of black pepper to the skillet. Cook, breaking up the ground beef, until cooked through, about 5 minutes. Add the tomatoes, hot sauce, and 1/4 cup of water and bring to a boil. Reduce the heat and cook, stirring occasionally, until the juices thicken slightly, 5-7 minutes. Season with salt and pepper to taste.
- Meanwhile, heat the taco pockets according to package directions. Fill them with the beef filling and top with lettuce, cheese, and/or pickled jalapeños.
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