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File in: Meat, Entree

Alexandra Gonzalez's

Simple Tacos

Serves 4

  • 1 lb. Ground Beef or Turkey
  • 2 - 3 Medium Potatoes, peeled, cubed
  • 1 Onion, diced
  • 1 garlic clove, minced
  • 1 Small Bell Pepper, chopped (Optional)
  • Salt and Pepper, to taste
  • 1 tsp. Paprika (add more or less, to taste)
  • 1/2 tsp. Ground Cumin (add more or less to taste)
  • 2 tbsp. Tomato Paste (or more if desired)
  • 3/4 cup water (enough water to allow food to simmer)
  • Olive Oil , as needed

Heat olive oil in large skillet. Sautee onions in skillet on medium low heat until transparent, and beginning to brown a little. Add cubed potatoes (cut smaller if you want it to cook quickly). Keep the heat high enough to brown the potatoes and stir often to avoid sticking. If you decide to use bell pepper - or another favorite vegetable like mushrooms or carronts, stir it in now. When the potatoes (and veggies) are begining to brown but still firm, stir in salt and pepper to taste and some of the paprika. Remove the onion/potato/veggie mixture from the skillet and set aside.

Add more olive oil to skillet. Add ground beef (or turkey) to skillet and mash it with a fork to get the texture to be uniform and in small pieces. Continue to brown meat at a medium temperature. Add minced garlic and cook for one more minute. Add the potato/onion mixture and sautee, adding the rest of the paprika, cumin and more salt and pepper to taste. Stir in tomato paste and water and incorporate well. Cover and simmer until the potatoes/veggies are cooked.

Serve with tortillas and refried beans. See the recipe for Mexican Salsa. Garnishes may include jalapeno peppers, finely chopped lettuce, sour cream, cheese, sliced tomatoes and avocados, freshly chopped cilantro.

For a vegetarian option, omit the meat and add more veggies or soy meat. Portobello mushrooms are a good alternative.