Sunday, March 6, 2011

110306 Bean and Beef Taco

(SOURCE: - Bean and Beef Taco Dinner)

Most taco recipes recommend spooning ingredients into a warm taco shell and then serve it immediately. I prefer this recipe from Jill at where you spoon ingredients into a taco shell first and then bake the finished taco in the oven. This way the cheese is melted and the entire taco is lovely and warm. This is best served with some sour cream, salsa, and shredded lettuce on the side. And of course, don't forget a chilled Corona beer served with a lemon wedge (I didn't have lime tonight, so lemon would do too)!

300g ground beef
1 small onion, chopped
1 tsp chilli powder
1 tsp cumin
salt and pepper
1 box of taco shells
400g can of kidney beans, drained (reserve liquid)
2 cups grated cheese
sour cream

1. Heat oven to the degree C required as instructed on the taco box.
2. Brown the beef in a pan over medium heat until fully cooked, stir occasionally. Add onions, chilli, cumin, salt and pepper, and about 1/4 cup of water. Cook until onions are translucent. Remove from heat and set aside (but keep it warm).
3. While the beef is cooking, blend kidney beans until semi smooth. Stir in the reserved bean liquid one tablespoon at a time to get the desired consistency. Transfer the blended beans to a microwaveable bowl and heat for about 2 minutes until hot.
4. Build each taco by spooning beans, meat, salsa, and sour cream into the warm shell, then sprinkle some cheese over the top. Lay the tacos on a cookie sheet, and bake for 15 minutes.

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