Fiesta Tacos – Incredibly Tasty!  

June 3, 2008 | By john | No Comments »

There are lots of ways to make tacos, and sometimes it’s hard to come up with something different, unique, and still tasty. With this version of what I call “Fiesta Tacos” I tried to create a rich and flavorful meat-mixture that screams flavor! Once you add just a little lettuce and tomato you won’t need to add any sour cream or salsa at all – because these will be the juiciest tacos you will ever eat! I’m going to give you the exact recipe I used, but you can substitute the ground beef with chicken strips if you prefer, or the soft shells for corn.

Here’s what you’ll need:

  • 2 lbs ground chuck
  • 3-10 packs of soft taco shells
  • 1 bunch cilantro
  • 3 tomatoes
  • 1/2 head lettuce
  • 5 tbsp minced garlic
  • 1 can whole or sliced black olives
  • 1 can cream corn
  • 1 can black beans
  • 4 tbsp ground Cumin
  • 3 tbsp chili powder
  • salt to taste
  • 1 lb Mexican or Farmer’s white (Queso) Cheese
  • 1/2 green pepper
  • 1/2 Vidalia onion

I start by dicing my onion, green pepper, and 1/2 bunch of the cilantro and set all 3 aside in a bowl. Next I drizzle a little bit of extra virgin olive oil in a large skillet, turn the heat up to med-high and add the 2 lbs of ground chuck. I salt the meat a little bit. While it cooks (about 5 minutes) I start to dice my tomatoes and lettuce to place in a medium bowl. After about 5 minutes, add the onion/pepper/cilantro mixture on top of the ground beef, chop in a little bit with your spatula, flip over, and chop up a bit more. Let it cook 5 more minutes and finish up your lettuce and tomato. When chopped place the lettuce and tomato into a medium bowl and sprinkle a bit with some olive oil and wine vinegar (just a bit to keep it from browning). I also add in a tbsp or so of minced garlic. Now add the spices (Cumin and Chili Powder) to the ground beef, chop in, flip, and chop a bit more with your spatula. Add the cream corn and (rinsed) black beans to the chop, and cook uncovered another 5 minutes (with those just resting on top).

I use whole canned black olives, so at this point I usually chop up 1/2 the can and add to the ground beef skillet, and the other half I add to the lettuce and tomatoes. Get another medium bowl out and your grater to grate the Queso mexican cheese. Chop up, flip, and chop your ground beef mixture (mixing in the corn and beans and black olives) for the last time, chop up really good and reduce heat to medium. Go back and shred your cheese while the meat cooks the last 5 minutes. Then turn off the heat for your skillet, microwave each pack of flour shells for about 90 seconds, and you should be ready to serve! I usually just place the flour shells and 3 bowls (meat, cheese, lettuce/tomato) out for everyone to make their own plates.

This recipe can feed 6-8 very hungry people! These tacos are very unique because of the rich juicy meat sauce, and the cilantro, cream corn, and beans blends together in the best way with the mexican cheese! One you make these, you may get stuck making them over and over again for years to come!

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Category: Beef, Main Dish, Meat, Mexican

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