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Sloppy Tacos

Source of Recipe

Bon App�tit, September 2013


Recipe Introduction

"The only thing better than Sloppy Joes for dinner is taco night. This hybrid is the best of both worlds."

Recipe Link: https://tinyurl.com/sloppytacos

List of Ingredients

Lime Sour Cream:
◦ 1 cup sour cream
◦ 1 tablespoon finely grated lime zest
◦ � cup fresh lime juice
◦ 2 tablespoons chopped fresh cilantro
◦ 1 tablespoon unseasoned rice vinegar
◦ Kosher salt

Filling and assembly:
◦ 2 tablespoons olive oil, divided
◦ 2 pounds ground beef chuck
◦ 1 small yellow onion, chopped
◦ 6 garlic cloves, finely chopped
◦ 1 14-ounce can whole peeled tomatoes
◦ 1 12-ounce bottle tomato-based chili sauce (such as Heinz)
◦ � cup Worcestershire sauce
◦ 3 tablespoons ancho chile powder or chili powder
◦ 1 tablespoon garlic powder
◦ 1 tablespoon onion powder
◦ 1 tablespoon brown sugar
◦ 1 tablespoon ground cumin
◦ 12 crisp taco shells, warmed
◦ Shredded Wisconsin cheddar, lettuce, pico de gallo, cilantro, and lime wedges (for serving)


Recipe

Lime Sour Cream:
Mix sour cream, lime zest, lime juice, cilantro, and vinegar in a medium bowl; season with salt. Cover and chill at least 1 hour or up to 1 day.

Filling and assembly:
Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook beef, breaking up with a spoon, until cooked through, about 5 minutes. Transfer to a large bowl. Reduce heat to medium. Heat remaining 1 tablespoon oil in skillet. Add onion and garlic; cook, stirring occasionally, until just beginning to brown, about 5 minutes.

Preheat oven to 400� F. Add tomatoes to skillet; cook, breaking up with a spoon, until thickened, 8 to 10 minutes. Add beef; chili and Worcestershire sauces; chile, garlic, and onion powders; sugar; and cumin. Cook, stirring, until flavors meld, 10 to 12 minutes. Spread in a 13 by 9 by 2-inch baking dish; bake until a crust forms, 30 to 40 minutes. Serve filling in shells with toppings.

Makes 6 servings