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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 12 |
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From with a few small changes. If you click on the words 'chili sauce' in the list of ingredients, it will link you to a definition of chili sauce in the Kitchen Dictionary. I strongly recommend preparing your own chili sauce over store bought. Just be sure to choose a recipe without HFCS or substitute with a better sweetener: honey, agave, raw, etc. Happy Autumn, everyone. Note: last time this was prepared I realized half way through cooking I was out of taco seasoning and used a homemade baharat spice mix: Baharat Spice Blend. Yum. fyi 9 Nov 2010. Ingredients:
2 lbs ground beef (we buy a local grass fed beef or buffalo but ground turkey is good, too) |
1 cup onion, minced |
2 teaspoons minced garlic |
chili sauce, 8 to 12 ounces (read recipe introduction) |
1 cup cranberry sauce |
1 -2 teaspoon salt-free taco seasoning mix, to taste |
12 flour tortillas (for fun i used mini taco shells) or 12 corn taco shells (for fun i used mini taco shells) |
shredded cheddar cheese, fresh cilantro, shredded lettuce, crema mexicana (can substitute other cheese varieties ( queso fresco, cotija, etc.) or sour cream |
Directions:
1. Note: I make my own cranberry sauce and freeze for later use in recipes. Or, if you have any leftovers from the Holidays, that works out conveniently, too. I recommend this basic recipe: Basic Cranberry Sauce.
2. Cook beef, onion and garlic in large skillet over medium-high heat, stirring frequently, for 6 to 8 minutes or until beef is cooked through and vegetables are softened; drain.
3. Stir chili sauce, cranberry sauce and seasoning mix into beef mixture.
4. Reduce heat. Cook for 10 minutes or until flavors are blended. Do not allow mixture to dry out, adding a little bit of water if necessary.
5. Divide beef mixture evenly among taco shells.
6. Top with cheese, tomato, lettuce and sour cream-any or all of your favorite taco garnishes.
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