Beef Tacos
Ground Lean Meats
Ground Lean Beef, Ground Lean Veal
30 min
Preparation
30 min
Cooking
5
Portions
Ingredients
- 540 ml canned red kidney bean, drained
- 454 g (1 lb.) lean ground beef
- 250 ml (1 cup) onion, diced
- 5 ml (1 tsp.) salt
- 5 ml (1 tsp.) coriander powder
- 2.5 ml (1/2 tsp.) garlic powder
- 2.5 ml (1/2 tsp.) ginger powder
- 5 ml (1 tsp.) cumin powder
- 5 ml (1 tsp.) garam masala
- 5 ml (1 tsp.) black pepper
- 5 ml (1 tsp.) cayenne pepper
- 10 ml (2 tsp.) olive oil
- 10 soft or hard taco shells
Roasted Veggie Toppings
- 250 ml (1 cup) shredded cabbage
- 250 ml (1 cup) sliced red onion
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 15 ml (1 tbsp.) olive oil
Crunchy Toppings
- 250 ml (1 cup) lettuce, shredded
- 250 ml (1 cup) radish, sliced
Preparation
- In a pot add olive oil. Add onion until softens.
- Add ground beef and cook until brown about 10 minutes.
- Add all the spices and let it cook for another 12 minutes so that spices mix well with the ground beef.
- Add the kidney beans, cover and let it simmer for 15 min on low heat.
- For the topping, in a roasting pan/tray, place parchment paper and arrange the onions, peppers and cabbage. Drizzle with olive oil. Place in the oven at 400 Degrees F for 30-45 minutes ( make sure to check the doneness you desire, don't overcook).
- Shred the lettuce and slice the radish as toppings for tacos.
- To assemble the tacos, start with the ground meat. Then top with the roasted vegetables and finish with the crunchy toppings.