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Beef Tacos

I love all kinds of tacos, and most people find them festive, and fun to assemble themselves. A taco bar is fun for a party or just a fun family dinner. I used crispy corn tacos here, but you can use soft tortillas (street vendor size) as you like. There are a million ways to make tacos and here is one quick an popular way. The more toppings you offer, the better!



1 medium onion, diced

1 small red pepper, diced

1 jalapeño pepper, minced

4 cloves garlic, minced

1 tsp dried oregano

1 tsp crushed red pepper flakes

1 lb ground beef (I used 100% grass fed, 85% lean)


1 can petite diced tomatoes (I used a southwestern flavored variety), undrained

1 can chili beans in sauce (un-drained)

1 Tbsp chili powder

1 tsp ground cumin

1 Tbsp Worcestershire sauce


12 corn taco shells

1/3 lb sharp cheddar cheese, freshly grated

2 plum tomatoes, diced

2 green onions, sliced

Palmful fresh cilantro leaves, minced (if desired)


Sour cream (or plain Greek yogurt)

2 limes, quartered

Favorite hot sauce


In a large skillet, sauté the onion and peppers in a dash of olive oil over medium-high heat. Season with salt and pepper and cook for about 5-8 minutes until the veggies begin to soften and sweat. Add the garlic, oregano and crushed pepper flakes, stir, and cook 2-3 more minutes.


Now add the ground beef and break it apart into small pieces. Cook, stirring often, to brown the beef.  When the beef has browned up a bit, add the tomatoes, chili beans, chili powder, cumin and Worcestershire. Bring to a gentle boil over high heat and stir well. Reduce to a simmer and partially cover. Allow the beef and bean mixture to cook at least 15-20 minutes to develop flavors. Stir every 5 minutes.

Set out the taco shells, grated cheese, tomatoes, green onions, cilantro (if using) and the taco filling on a counter. Allow diners to fill their tacos (taco holders are invaluable here!) with (in order) beef/bean mix, cheese, tomatoes and green onions (and cilantro, if using).


Serve with sour cream, lime wedges and hot sauce on the side.


Serves 3 (tacos alone) to 4 (with a side accompaniment such as Mexican rice, or salad).

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