Middle School Tacos Recipes
MIDDLE-SCHOOL TACOS
Here is a taste of a time when Mexican food was not as widely available in the United States as it is today, when parents and sports bars looked for food to serve children and those who eat like them, when the combination of crunch and fat and silk was divine. It still can be, if you avoid the taco kits of yore and make your own picadillo, then put it in hard-shell tacos and top how you like. For those who want to avoid prefabricated taco shells, make a form out of aluminum foil, fry fresh corn tortillas in shimmering neutral oil and then allow them to cool into shape on their aluminum saddle. Taco night. You can't eat just two.
Provided by Sam Sifton
Categories tacos, main course
Time 30m
Yield Serves 6
Number Of Ingredients 14
Steps:
- Place a large skillet over medium-high heat, and add the oil. When it begins to shimmer, add the onion, and cook until softened and starting to brown, approximately 5 to 7 minutes.
- Add the garlic, and cook for a minute or so to soften, and then the ground beef. Cook until the beef is starting to brown, stirring and chopping with a spoon to break up the meat, approximately 5 to 7 minutes. Pour off excess fat, leaving only a tablespoon or two in the pan.
- Heat oven to 325. Add the chile powder, cumin, salt, pepper, cornstarch, paprika and red-pepper flakes, and stir to combine. Add the broth, stir, bring to a simmer and cook uncovered until the sauce has thickened slightly, approximately 4 to 5 minutes.
- As sauce cooks, place taco shells on a sheet pan, and toast in oven until they are crisp and smell nutty. Serve a few tablespoons of meat in each taco, along with whatever toppings you like.
Nutrition Facts : @context http, Calories 596, UnsaturatedFat 20 grams, Carbohydrate 28 grams, Fat 40 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 14 grams, Sodium 587 milligrams, Sugar 2 grams, TransFat 2 grams
EASY TACOS
Serve these tasty tacos that get fabulous flavor from Mexican-style tomato soup. Your family can have this crunchy, and delicious dish on the table in just 20 minutes.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Cook the beef in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat. Season with salt and black pepper.
- Stir the soup in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the soup is reduced, stirring often.
- Divide the beef mixture among the taco shells. Top with the lettuce, tomato and cheese.
Nutrition Facts : Calories 536.9 calories, Carbohydrate 34.7 g, Cholesterol 102.6 mg, Fat 29.6 g, Fiber 3.1 g, Protein 31.5 g, SaturatedFat 10.6 g, Sodium 559.7 mg, Sugar 1.3 g
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