Ground Beef Tacos

Name: Ground Beef Tacos
Yield: 6
Ingredients: 8 taco shells or 8 (6-inch) flour tortillas, warmed1 tablespoon (15 ml) neutral oil such as vegetable oil; 1 medium yellow or white onion (8 ounces; 226 g), finely chopped; 1 Poblano chile (3 ounces; 87 g), stemmed, seeded, and finely chopped; 1 1/2 tbsp chili powder; 1 1/2 tsp garlic powder; 1 tsp ground cumin; 1 1/2 tsp Diamond Crystal kosher salt; for table salt, use half as much by volume; 2 tbsp (30 ml) tomato paste; 1 lb (453 g) 90-percent lean ground beef; 4 oz (113 g) Mexican-style chorizo sausage, casings removed; 2 oz (57 g) cheddar or Monterey Jack cheese, shredded (1/2 cup), plus extra for serving; 1/4 cup chopped fresh cilantro (1/4 ounce; 8 g); Shredded iceberg lettuce, for serving; Chopped tomato, for serving; Sour cream or crema, for serving; Lime wedges, for serving

By Leah Colins · Serious EatsPublic

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These easy ground beef tacos have a juicy, flavorful, cheesy filling and come together quickly for a satisfying weeknight dinner.

Servings: 6

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Recipe source

This recipe was taken from Ground Beef Tacos · by Leah Colins. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 6 people

Cooking for

8taco shells or 8 (6-inch) flour tortillas, warmed1 tablespoon (15 ml) neutral oil such as vegetable oil
1medium yellow or white onion (8 ounces; 226 g), finely chopped
1Poblano chile (3 ounces; 87 g), stemmed, seeded, and finely chopped
1.5 tbspchili powder
1.5 tspgarlic powder
1 tspground cumin
1.5 tspDiamond Crystal kosher salt; for table salt, use half as much by volume
2 tbsp(30 ml) tomato paste
455 g(453 g) 90-percent lean ground beef
115 g(113 g) Mexican-style chorizo sausage, casings removed
55 g(57 g) cheddar or Monterey Jack cheese, shredded (1/2 cup), plus extra for serving
0.25 cupchopped fresh cilantro (1/4 ounce; 8 g)
—Shredded iceberg lettuce, for serving
—Chopped tomato, for serving
—Sour cream or crema, for serving
—Lime wedges, for serving

Steps

1
In a 12-inch nonstick skillet, heat oil over medium heat until shimmering. Add onion and Poblano chile and cook, stirring occasionally, until softened, 5 to 7 minutes. Add chili powder, garlic powder, cumin, and kosher salt and cook, stirring frequently, until fragrant, about 1 minute. Stir in tomato paste and cook until deepens in color, 1 to 2 minutes.
2
Add ground beef and chorizo and, using a wooden spoon to break meat into pieces no larger than 1/4 inch, cook until no longer pink, 6 to 8 minutes. Off heat, add 1/2 cup shredded cheese and cilantro and stir until cheese is melted and mixture is homogeneous. Cover to keep warm until ready to serve.
3
To serve, divide filling evenly among taco shells or tortillas, about a heaping 1/3 cup each. Serve with extra cheese, lettuce, tomato, sour cream or crema, and lime wedges for topping.

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Per portion

Calories: ~0.4 kcal
Protein: ~0.1 g
Fat: ~0 g
Carbs: ~0.2 g
Fiber: ~0.1 g
Sodium: ~4.9 mg

9 ingredients still need USDA food links. chili powder, garlic powder, ground cumin, Shredded iceberg lettuce, for serving, Chopped tomato, for serving are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 6-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

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Partial · 7/16 ingredients linked