Ground Beef Taco Recipe

Instructions

Heat a large non-stick skillet over med-high heat. Add 2 lbs ground beef and cook, stirring occasionally until cooked through (5 minutes). Use a spoon to skim off and discard most of the excess fat, leaving about 2-3 Tbsp in the pan. Add 2 cans of tomatoes, 1 tsp chili powder and 1 tsp salt. Continue to cook until beef is fully cooked and sauce slightly reduced and most of the tomato liquid has evaporated (7 to 10 minutes). Before serving, on a dry large non-stick pan over medium/high heat, toast both sides of tortillas just until hot and barely starting to turn golden (15-30 seconds per side). Remove to a plate and cover loosely with foil to keep warm. To serve, place a heaping spoonful of beef over each tortilla, top with lettuce, mango salsa, sprigs of cilantro, sour cream and a sprinkle of chili powder if desired. Squeeze fresh lime juice just before eating.

• ground beef chuck Notes: 2 lbs, 10% to 20% fat
• Rotel Tomatoes with Green Chilis) Notes: 20 oz, (Two 10 oz cans with their juice
• chili powder Notes: 1 tsp, plus more for serving
• kosher salt Notes: 1 tsp, or to taste

  Optional
• yellow corn tortillas or Hard Taco Shells) Notes: 20, (small
• iceberg lettuce Notes: 1/2, shredded
• sour cream Notes: 2/3 cup, for topping
• limes Notes: 2, cut into wedges
• bunch Cilantro sprigs Notes: 1/4, to serve