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Picacho Ground Beef Tacos

Source of Recipe

Mercyteapot


Recipe Introduction

Picnicking and Tailgating: Prepare beef mixture ahead of time. You can heat in microwave. After heating in microwave, place in hot thermal container. You might want to warm the tortillas in microwave before leaving. If you will have a grill going, you can put tortillas in aluminum foil and heat on the grill. Place the lettuce, tomato, cheeses, and salsa in individual plastic containers and store in ice chest until you are ready to eat. Let the picnickers or tailgaters fix their own taco.

List of Ingredients

2 – tablespoons vegetable oil
2 – pounds lean ground beef
2- cups beef broth
1 – small onion, chopped
2 – garlic cloves, minced
1 – cup canned tomatoes, un-drained
2 – tablespoons canned green chiles, diced
1/2 - teaspoon ground cumin
1/2 - teaspoon dried oregano
1/2 - teaspoon salt
12 – flour tortillas
3 – lettuce leaves, shredded
1 – large tomato, diced
1 – cup Pepper Jack cheese, shredded
1 – cup cheddar cheese, shredded
1 – cup salsa fresca (see salsa fresca recipe)


Recipe

In a large pot, add the oil and brown ground beef. After you have browned the beef, cover beef with the beef broth. Now add in the onion, cloves, canned tomatoes, and canned green chiles and bring to a boil. Reduce the heat, cover and simmer 1 hour. Allow the mixture to cool. When cool, add the cumin, oregano, and salt.

To assemble, place the beef mixture in the upper half of the flour tortilla. Now layer in some lettuce, tomato, Pepper Jack and cheddar cheese and top with the salsa fresca. Fold the flour tortilla shell.

Makes 12 tacos.

Salsa Fresca:
http://recipecircus.com/recipes/Magnolias/SAUCES/Salsa_Fresca_II.html