This recipe is taken from the 2000 Milk Calendar. Pass the toppings and let everyone create their own taco. It's a tasty and easy meal that's fun to eat.
- Prep: 10 min
- Cooking: 15 min
- 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
- Shredded lettuce
- Chopped tomato
- Chopped green bell pepper
- Sour cream
- Canadian Cheddar or Monterey Jack cheese shredded
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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.
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.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||4 % / 47 mg|
|Vitamin B12:||27 %|