Confessions of a Foodie

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Tuesday, November 6, 2018

Taco Tuesday

It's time for another Taco Tuesday. Today's wonderful offerings include Ground Beef Tacos with Spicy Shells and a variation on a theme, Cheesy Taco Meatloaf. Enjoy!

TACO STUFFED PEPPERS

This comes from Lauren Miyahira on Delish, and begins, “Taco 'bout a healthy dinner!”

Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Yield: 6

To view this online, click here.

Ingredients

extra-virgin olive oil

1/2 Onion, chopped (about 1 cup)

1 clove garlic, minced

1 lb. ground beef

kosher salt

Freshly ground black pepper

2 tbsp. Chopped cilantro

1 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. smoked paprika

3 bell peppers, halved (seeds removed)

1 c. shredded Cheddar

1 c. Shredded Monterey Jack

1 c. Shredded lettuce

Pico de gallo, for serving

Hot sauce, for serving

Lime wedges, for serving

Directions

Preheat oven to 375° and spray a large baking dish with cooking spray.

In a large skillet over medium heat, heat about 1 tablespoon olive oil.

Add onion and cook until the onion is tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat.

Add chili powder, ground cumin, and paprika to beef mixture, then season with salt and pepper.

Drizzle bell peppers with olive oil and season with salt and pepper. Place the peppers, cut side up, in the baking dish and spoon meat mixture into each pepper. Top with cheese and bake until the cheese is melted and the peppers are crisp-tender, about 20 minutes.

Top each pepper with lettuce and serve with pico de gallo, hot sauce, and lime wedges.

VEGAN TACOS

This recipe is by Taqueria Los Gorditos and was in the September 2009 issue of Bon Appetite. Makes 6 servings.

To view this online, click here.

Ingredients

1 teaspoon vegetable oil

1/2 onion, sliced

2 teaspoons chopped seeded jalapeño chile

1 12-ounce package soy chorizo (sometimes labeled Soyrizo), casing removed

1 15.4-ounce to 16-ounce can vegetarian refried black beans

12 corn tortillas, warm

Diced onion

Chopped fresh cilantro

Preparation

Heat oil in large nonstick skillet over medium heat. Add sliced onion and jalapeño; sauté until tender, about 10 minutes. Add soy chorizo and cook until beginning to brown in spots, stirring often, about 5 minutes.

Meanwhile, cook beans in heavy small saucepan over low heat until heated through, stirring occasionally.

Stack 2 warm tortillas for each of 6 tacos. Spread scant 2 tablespoons beans over each stack. Top with soy chorizo mixture, dividing equally. Sprinkle with diced onion and cilantro.

CHEESY TACO MEATLOAF

This comes from Campbell’s Kitchen, begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”

Prep Time: 10 minutes; Total Time: 1 hour 16 minutes; Serves: 8 people

To view this online, go to https://www.campbells.com/kitchen/recipes/cheesy-taco-meatloaf/.

Ingredients

2 pounds ground beef

1 jar (16 ounces) Pace® Chunky Salsa - Mild or Pace® Picante Sauce - Medium

1 1/2 ounces tortilla chips, crushed (about 1/2 cup)

1 egg

1 teaspoon chili powder

3/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/2 cup shredded Cheddar cheese

Directions

Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.

Bake for 1 hour or until the meatloaf is cooked through.

Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.

VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA

This is from Jeanine & Jack at Love & Lemons. The recipe starts off, “I know – another taco recipe already? Well, I like tacos. I’m sure you do too because you are here after all.”
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: serves 2-3

To view this online, click here.

Ingredients

1 small Japanese eggplant, chopped into 1-inch pieces

1 cup chopped summer squash (yellow, pattypan, or zucchini)

1 red bell pepper, deseeded and sliced into 1-inch pieces

1 cup cherry tomatoes, sliced

drizzle of extra-virgin olive oil

6 corn or flour tortillas

1 cup cooked black beans, drained and rinsed

1/2 avocado, diced

handful of cilantro

1 serrano pepper, sliced (optional)

crumbled cotija cheese (optional)

sea salt and freshly ground black pepper

Avocado Tomatillo Sauce:

1/3 cup store-bought or homemade tomatillo salsa

1/4 cup pepitas

1/2 avocado

handful of spinach

2 tbsp olive oil

squeezes of lime, to taste

sea salt and freshly ground black pepper

Instructions

Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.

Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.

Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.

Store extra sauce in the fridge for 2 to 3 days.

Notes

Vegan: skip the cotija cheese

Gluten free: use corn tortillas

GROUND BEEF TACOS WITH SPICY SHELLS

This is from Delish and begins, “Line taco shells with lettuce leaves so the filling stays put inside.”

Total Time: 25 minutes; Prep Time: 25 minutes; Level: Easy; Serves:4

To view this online, click here.

Ingredients

2 tbsp. olive oil

1 medium onion, finely chopped

2 large cloves garlic, finely chopped

2 tsp. ground cumin

1 tsp. dried oregano

1 tsp. ground coriander

1/2 tsp. chili powder

1 1/4 lb. ground beef (at least 90% lean)

3 tbsp. tomato paste

2 tsp. low-sodium beef bouillon base (we used Better than Bouillon)

8 small yellow corn tortillas (see box, below)

8 butter or iceberg lettuce leaves

2 tomatoes, chopped

Shredded cheddar, for serving

Directions

Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Add the garlic, cumin, oregano, coriander and chili powder and cook, stirring, 1 minute.

Increase heat to medium-high, add the beef and cook, breaking it up with a spoon until browned, 4 to 5 minutes. Add the tomato paste and cook, stirring 2 minutes. Add the bouillon base and 1 cup water and gently simmer until thickened, 2 to 3 minutes.

While the beef is browning, prepare the spicy taco shells (see tip, below). Line the tortillas with lettuce, fill with the beef, and top with the tomatoes and cheese, if desired.

PER SERVING 494 CAL, 28 G FAT (7.5 G SAT FAT), 92 MG CHOL, 154 MG SOD, 33 G PRO, 29 G CAR, 5 G FIBER

EDAMAME TACOS WITH PEANUT SAUCE

This yummy recipe comes from Alissa, whose blog, Connoisseurus Veg, looks really fantastic.

Alissa wrote, “These crunchy edamame tacos are filled with a blend of tender cilantro-lime seasoned soybeans, fresh greens and Thai peanut sauce,” adding, “Mexican-Thai-Japanese fusion at its finest.”

Serves 4; Prep Times: 5 min; Cook Time: 10 min; Total Time: 15.

To view this on Alissa’s blog, click here.

Ingredients

For Peanut Sauce

1/4 cup natural peanut butter

1 tbsp. soy sauce

1 tbsp. maple syrup or agave

1-2 tbsp. water

For the Edamame Tacos

1 tbsp. canola oil (or other neutral-flavored vegetable oil)

1 medium onion, diced

2 large garlic cloves, minced

2 cups cooked, shelled edamame

1 1/2 tbsp. lime juice

1/4 tsp. salt

3 tbsp. finely chopped fresh cilantro

2 scallions, chopped

about 2 cups baby spinach, arugula or spring mix

8 taco shells, preferably homemade

Instructions

Make the Peanut Sauce

Whisk all ingredients together in a small bowl, adding as much water as needed to achieve desired consistency.

Make the Edamame Tacos

Heat oil in medium skillet over medium-high heat. Add onion and sauté until softened, about 5 minutes.

Add garlic and edamame. Continue to sauté until edamame begin to brown in spots, about another 5 minutes.

Add lime juice and salt. Sauté another 30 seconds and remove from heat.

Add cilantro and scallions. Mix well.

Divide mixture among taco shells and top with greens and peanut sauce.



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