South of the Border Beef Tacos

This recipe is taken from the 2000 Milk Calendar. Pass the toppings and let everyone create his or her own taco. It's a tasty and easy meal that's fun to eat.

  • Prep: 10 min
  • Cooking: 15 min
Yields 12 tacos
south of the border beef tacos

Ingredients

  • 1 lb (450 g) lean ground beef
  • 1 onion chopped
  • 1 garlic clove minced
  • 1 tbsp (15 mL) chili powder
  • 1 tsp (5 mL) dried oregano
  • 1/2 tsp (2 mL) ground cumin (optional)
  • 1/4 tsp (1 mL) dried red pepper flakes
  • 1 cup (250 mL) Milk
  • 1/3 cup (80 mL) tomato paste
  • Salt and pepper to taste
  • 12 taco shells
  • Toppings
  • Shredded lettuce
  • Chopped tomato
  • Chopped green bell pepper
  • Salsa
  • Sour cream
  • Canadian Cheddar or Monterey Jack cheese shredded

Preparation

Preheat oven to 400 °F (200 °C).

In large nonstick skillet, cook beef over medium heat until browned. Drain off fat. Add onion, garlic, chili powder, oregano, cumin and red pepper flakes; cook until tender, about 5 min.

Stir in milk and tomato paste, mixing well; simmer for 5 to 10 min or until most of the liquid is absorbed. Season with salt and pepper. Spoon into serving dish.

Meanwhile, heat taco shells upside down on baking sheet in oven for 3 to 5 min. To serve, spoon beef mixture into each shell and sprinkle with your favourite toppings.

Tips

For the Adventurous: For beef and bean burritos, add a can of drained and rinsed kidney beans to the beef mixture and spoon into soft tortillas, with toppings.

Healthy Eating Tip: Beef is a good source or iron. Iron is essential for the formation of red blood cells, for producing energy and in regulating the immune system.

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Nutritional information

Per serving
Energy: 137 Calories
Protein: 9 g
Carbohydrate: 11 g
Fat: 6 g
Fibre: 1.3 g
Sodium: 86 mg

Top 5 Nutrients

(% DV*)
Calcium: 4 % / 47 mg
Magnesium: 10 %
Niacin: 16 %
Vitamin B12: 27 %
Zinc: 23 %