Beef & Green Chili Tacos

Recipe by: Barbara Scott-Goodman | from The Ski Country Cookbook

Cookstr

Course: Main Course

Total Time: Under 1 Hour

Skill Level: Easy

Cost: Inexpensive

Photo by Joseph De Leo

Tacos are great to serve to a crowd of hungry skiers. They’re fast, fresh, and satisfying after an active day. The filling may be prepared well ahead of time, and your guests can customize their tacos with an array of readily available ingredients.

Yield: Serves 8 to 10

INGREDIENTS

2 tablespoons corn oil
2 pounds ground beef
2 cups finely diced red onion
2 cloves garlic, thinly sliced
1 tablespoon finely diced jalapeno pepper
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon hot paprika
3 tablespoons canned green chiles
2 cups pureed plum tomatoes
1 cup dark beer
Kosher salt
Freshly ground black pepper
About 20 hard taco shells

Accompaniments:

Grated cheddar cheese
Sour cream
Diced tomatoes
Chopped red onions
Chopped jalapenos or other chiles
Chopped scallions
Chopped bell peppers
Chopped lettuce
Diced avocados or guacamole
Chopped fresh cilantro
Parsley
and chives

Directions

1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the beef and saute over medium-high heat. Crumble the meat and cook just until it is no longer pink. Transfer the meat to a strainer and strain well.

2. Wipe out the skillet and add the remaining 1 tablespoon of oil. Add the onion and garlic and saute for 2 minutes. Add the jalapeno pepper and saute for 1 minute. Add the chili powder, cumin, and paprika and cook, stirring, until the spices are well blended into the onion mixture, about 2 minutes. Add the drained meat, chiles, tomatoes, beer, and salt and pepper to taste. Simmer for 20 to 25 minutes or until the, sauce has thickened. (The taco filling may be prepared up to this point and will keep in the refrigerator for up to 3 days or in the freezer for up to 1 month. Bring to room temperature before final cooking.)

3. Serve warm with accompaniments.

Editor's Note

Nutritional information is based on 10 servings and includes 1/8 teaspoon of added salt. Serving size is 2 tacos. Nutritional information does not include accompaniments.

NUTRITIONAL INFORMATION

Nutrients per serving

Calories 389 kcal

Calcium 7 % daily value

Vitamin C 18 % daily value

Vitamin A 2 % daily value

Potassium 656 mg

Magnesium 60 mg

Protein 20 g

Sugar 4 g

Fiber 4 g

Total Carbohydrate 26 g