| Cuisine: Mexican | Type: Main Course | Serves: 6 |
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Source:
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Tieghan Gerard, Half Baked Harvest Everyday page 205 |
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Attributes:
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Comments:
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It is best to make your own Seasoned Taco Shells |
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Serving Suggestions:
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Serve with creamy poblano sauce, or just guacamole, pico de gallo, etc. |
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Ingredients:
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1 pound lean ground beef 1 medium yellow onion, chopped 1 medium poblano pepper, seeded and chopped 2 tsp. chipotle chile powder, or more to taste 2 tsp. smoked paprika 1-1/2 tsp. ground cumin 1 tsp. garlic powder 1/2 tsp. dried oregano, we use Mexican oregano 1/4 tsp. crushed red pepper flakes, or more to taste 3/4 tsp. fine pink Himalayan salt, or equivalent 12 Seasoned Taco Shells or store-bought hard shells 1 cup shredded Mexican blend cheese |
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Instructions:
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1. Prepare the taco shells if using the Seasoned Taco Shells. 2. Preheat oven to 425°F. 3. Place the beef and onion in a large skillet over medium heat. Cook, breaking up the beef with a wooden spoon, until the beef is browned, about 5 minutes. Add the poblano, chipotle powder, paprika, cumin, garlic powder, oregano, red pepper flakes, and salt. Cook, stirring until the spices are fragrant, 1 to 2 minutes more. Add 3/4 cup of water, then bring to a simmer and cook until the liquid has thickened slightly, about 10 minutes. Taste and add more seasoning as needed. Remove the skillet from the heat. 4. If you are making your own taco shells, great. See the associated recipe for details. If not, stand the taco shells up on a rimmed sheet pan or in a 9 x 13 inch baking dish. Divide the meat evenly among the shells and top each with cheese. Bake for 10 minutes, until the cheese has melted. 5. Serve tacos drizzled with the Creamy Poblano Sauce and/or other toppings of your choice. |
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2023-04-09