Zapappy

Name: Skillet Ground Beef Tacos
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 1 tablespoon avocado oil; 1 medium yellow onion, finely diced; 1 1/2 pounds 85% lean ground beef; 3 garlic cloves, finely grated; 2 tablespoons pure mild ground chile, such as ancho; 2 teaspoons ground cumin; 1 teaspoon Mexican oregano, crumbled; 1 1/2 teaspoons Diamond Crystal kosher salt; 2 tablespoons tomato paste; 1/2 cup low-sodium beef stock; 1 tablespoon fresh lime juice; 12 small corn tortillas; 2 cups finely shredded iceberg lettuce; 2 medium Roma tomatoes, seeded and diced; 1 cup shredded sharp cheddar; 1/2 cup sour cream; 1/2 cup cilantro leaves; 6 lime wedges

Cooking

Ingredients

Seasoned Beef

1 tablespoon avocado oil
1 medium yellow onion, finely diced
1 1/2 pounds 85% lean ground beef
3 garlic cloves, finely grated
2 tablespoons pure mild ground chile, such as ancho
2 teaspoons ground cumin
1 teaspoon Mexican oregano, crumbled
1 1/2 teaspoons Diamond Crystal kosher salt
2 tablespoons tomato paste
1/2 cup low-sodium beef stock
1 tablespoon fresh lime juice

Tortillas and Toppings

12 small corn tortillas
2 cups finely shredded iceberg lettuce
2 medium Roma tomatoes, seeded and diced
1 cup shredded sharp cheddar
1/2 cup sour cream
1/2 cup cilantro leaves
6 lime wedges

Directions

Brown the Beef

Heat the avocado oil in a large skillet over medium-high. Add the onion and cook for 4 to 5 minutes, until softened and lightly gold.
Add the ground beef and press it into an even layer. Leave undisturbed for 2 minutes, then break into 1/2-inch (1.25 cm) crumbles and cook for 5 to 7 minutes, until no wet steam remains. If more than a thin film of rendered fat remains, spoon off the excess before adding the seasonings.

Toast and Simmer the Seasoning

Add the garlic, pure mild ground chile, cumin, Mexican oregano, and salt. Stir for 45 seconds, until the garlic’s raw aroma softens and the ground spices tint the oil, without scorching.
Clear a spot in the skillet and fry the tomato paste for 1 minute. Stir it through the beef, add the stock, and simmer for 4 to 6 minutes, until the sauce clings without pooling.
Check several areas with an instant-read thermometer; the ground beef must reach 160°F (71°C). Remove from the heat and stir in the lime juice.

Warm and Assemble

Warm the corn tortillas on a dry comal for 20 to 30 seconds per side, stacking them in a clean towel as they soften.
Set out the lettuce, tomatoes, cheddar, sour cream, cilantro, and lime wedges. Fill each tortilla with beef only when ready to eat, then add toppings sparingly.

Allergen and Product Check

Allergen note: contains milk from cheddar and sour cream. The avocado-and-lime dairy-free variant removes milk only when all packaged labels and cross-contact controls are suitable.