Things You'll Need On Hand:
- Ground beef (I use lean, ground chuck)
- Sea salt
- Cumin
- Red chili powder
- Garlic Powder
- Corn tortillas
- Roma tomatoes, chopped
- Green onion, chopped
- Cilantro
- Sour cream
- Olive Oil
Cook ground beef in a frying pan for 6-10 minutes (or until beef is throughly brown).
Hand-season meat with about a teaspoon of cumin and red chili powder. Add just a pinch of garlic and two pinches of sea salt (3-4 grinds). This is all about the taste. Start with just a little seasoning and add more as needed. I avoid seasoning packets at all cost. This method is much lower in sodium and has an authentic flavor. Once you start seasoning on your own, you'll never go back - trust me!
Preheat oven to 350 degrees. On a banking sheet, roll up a few teaspoons of cooked ground beef into a corn tortilla shell. Sprinkle in just a few crumbles if queso fresco. If your shells are cracking, wrap them in a wet paper towel and heat in microwave for 10-20 seconds.
Stack tortilla rolls on baking sheet, close together and seam-side down. Brush with olive oil.
Bake for 15-20 minutes, or until shells are hardened.
Top with sour cream, chopped tomatoes, onion, fresh cilantro and queso fresco crumbles.
This dish is super easy and super delicious. Enjoy!
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