Ingredients:
454 g (1 lb) lean ground beef
250 ml (1 cup) shredded lettuce
8 taco shells
25 ml (2 tbsp) red pepper, diced
25 ml (2 tbsp) extra virgin olive oil
25 ml (2 tbsp) carrots, sliced
25 ml (2 tbsp) corn niblets
50 ml (1/4 cup) onion, sliced
250 ml (1 cup) plum tomatoes, crushed
5 ml (1 tsp) garlic, chopped
250 ml (1 cup) shredded cheddar mix
sea salt to taste
5 ml (1 tsp) ground cumin
25 ml (2 tbsp) cilantro, chopped
1 jalapeno pepper, chopped
Directions:
1. Heat a large skillet on medium-high heat.
2. Add extra virgin olive oil. Add onions and sauté for 1 minute. Add garlic and sauté for 1 minute. Add carrots and sauté for 1 minute. Add ground beef and cook until beef is golden and crumbly.
3. Add cumin, sea salt, jalapeno pepper, plum tomatoes, red peppers, corn niblets and continue to cook for approx 10 minutes.
4. Adjust seasoning if so desired.
5. Just before assembling tacos fold in fresh chopped cilantro.
6. Line each taco base with shredded lettuce.
7. Fill tacos with cooked beef mixture. Sprinkle cheddar mix over top of beef mixture.
8. Makes 8 tacos.
Recipe created by Executive Chef Frank Abbinante. Chefs On The Run.
www.chefsontherun.ca
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