Description
A delectable recipe for Beef Tacos made with seasoned beef, Hatch chilies, and a variety of fresh toppings.
Ingredients
Scale
- 1 pound ground beef chuck
- 1/2 can of creamy refried beans
- 4 oz can of diced Hatch chilies
- 1/2 diced white onion
- 1 teaspoon dried oregano
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 1 tablespoon coarse salt
- 1 teaspoon smoked paprika
- Corn or flour tortillas
- Creamy guacamole or sour cream
- Fresh pico de gallo
- Shredded Monterey jack cheese
Instructions
- Warm up a skillet on medium heat and cook the ground beef, breaking it into small pieces as it browns.
- Once cooked, drain the extra grease, then toss in the diced onion and taco spices.
- Cook and stir for 2-3 minutes to soften the onions.
- Blend in the refried beans, mixing until smooth.
- Add the diced chilies, stir again, and let it simmer for another couple of minutes before turning off the heat.
- Use a cast iron skillet to toast each tortilla until both sides turn golden and slightly crispy.
- Layer some shredded cheese on one side of a tortilla, add the warm beef filling, then fold it.
- Cook each side for 1-2 minutes until the shell gets crispy, and the cheese reaches that gooey melted goodness.
- Top your tacos with a scoop of pico de gallo, and put some sour cream or guacamole alongside for dipping or topping.
Notes
- For a spicy kick, add extra diced Hatch chilies.
- Feel free to substitute ground beef with ground turkey or chicken for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg