| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 8 ounces ground beef
- 8 ounces ground pork
- 1 tablespoon olive oil
- 4 cups chopped leftover vegetables
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 1/2 cup jarred salsa
- 8 small flour tortillas, warmed
- 8 small corn tortillas, warmed
- 1 ripe avocado, sliced
- 1 lime, cut into wedges
- 1 Roma tomato, chopped
- 1/4 cup sour cream
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup fresh cilantro leaves
- 1/4 cup radishes, thinly sliced
- Hot sauce, as desired
Instructions
- For the taco meat: Place a large saute pan over medium-high heat. Add the oil and heat until shimmering.
- In a small mixing bowl, combine the cumin, onion powder, garlic powder, chili powder, paprika, salt and pepper.
- Add the ground beef and pork to the hot oil and cook, breaking the meat apart with a wooden spoon, until crumbled and deeply browned, 8 to 10 minutes. Mix in the spice blend and remove from the heat.
- For the taco veggie filling: Place a large saute pan over medium-high heat and add the oil. Add the vegetables and cook to warm through. Remove from the heat, add the salt and pepper and stir in the salsa.
- For the taco bar: Serve the taco meat and veggies with the flour and corn tortillas, avocado, lime wedges, tomatoes, sour cream, cheese, cilantro, radishes and hot sauce on the side.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 473 |
| Total Fat | 27 g |
| Saturated Fat | 8 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 7 g |
| Sugar | 3 g |
| Protein | 19 g |
| Cholesterol | 52 mg |
| Sodium | 572 mg |
Reviews
I changed a few things up for my preparation, but overall, I think this recipe works fantastically. I used turkey instead of pork/beef, and also chopped a half a white onion and three cloves of garlic to cook up before adding the meat. The spices were spot on, and tasted better than any packaged taco seasoning I’ve ever used. I omitted the use of salsa. I accompanied the meal with pieces of romaine instead of tortillas, and an avocado salad. I will 100% make this again!