Cinco de Mayo Crunchy Beef Tacos from ALL YOU

Cinco de Mayo Crunchy Beef Tacos from All You + eMeals | #eMealsEats

Next Tuesday is May 5, better known as Cinco de Mayo and a day of celebration of Mexican culture and heritage in Mexico and the U.S. Rather than eating out, take this opportunity to gather your family around the dinner table and enjoy a Mexican-themed fiesta right at home!

Kick the party off with classic homemade Guacamole or this kid-friendly Tex-Mex Bean Dip. Pair it with these Crunchy Beef Tacos from the eMeals + All You magazine partner plan, and you’ll have the makings for a family-favorite meal requested year after year.

Related Recipe: Vegetarian Roasted Sweet Potato Tacos

time-saving-buttonMaking homemade tortilla shells doesn’t take all that long and is a special touch for this fun, themed dinner. That said, you can substitute store-bought shells if you’re short on prep time. Note that your nutrition information will vary.

If you’re in search of more kitchen-tested family favorites, check out the eMeals + All You magazine partner plan!

Cinco de Mayo Crunchy Beef Tacos from ALL YOU
 
Note: Cost per serving: 66¢. Kitchen Tip: Substitute lean ground turkey or chicken breast for the beef.
Recipe By:
eMeals Plan: Classic
Ingredients
  • 2 cups vegetable oil (for frying)
  • 24 soft corn tortillas
  • Salt and pepper
  • 2 Tbsp olive oil
  • 2 large onions, chopped
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 2 Tbsp chili powder
  • 2 lb lean ground beef
  • 1 (28-oz) can crushed tomatoes, with juice
Instructions
  1. Prepare a large platter lined with paper towels. Pour enough vegetable oil to measure 1-inch deep in a large skillet. Place skillet over medium heat and clip a candy thermometer to the inside. Heat oil until it reaches 365°F.
  2. Using tongs, place a tortilla in oil and cook for 15 seconds. Flip tortilla and fold in half, using tongs. Cook until crisp, about 15 seconds longer. Drain on platter and sprinkle with salt. Repeat with remaining tortillas, checking that oil returns to 365°F before making a new shell.
  3. In a pot over medium heat, warm olive oil. Sauté onions until softened but not browned, about 10 minutes. Stir in garlic, jalapeño and chili powder; cook until fragrant, about 1 minute longer.
  4. Add beef and cook, stirring to break up clumps, until nearly done, about 10 minutes. Pour in tomatoes with juice, season with salt and pepper and cook, stirring often, until most of liquid has evaporated, 20 to 25 minutes. Season with more salt and pepper, if desired.
  5. Carefully spoon some of filling into each shell and serve warm.
Nutrition Information
Serving size: 24 tacos Calories: 153 Fat: 8g Saturated Fat: 2g Carbs: 13g Sodium: 271mg Fiber: 2g Protein: 9g Chol: 25g

 

 

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