Crispy Beef Tacos

Recipe from the Recipe Rehab book

Crispy Beef Tacos
 
Author:
Serves: 4
Ingredients
  • 8 corn tortillas
  • Nonstick cooking spray
  • 1 tablespoon olive oil
  • 1 small red onion, chopped
  • 2 garlic cloves, minced
  • ¾ pound 90 percent lean ground beef
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon sun-dried tomato paste
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • 1 (8-ounce)can low-sodium tomato sauce
  • ½ cup fresh cilantro, coarsely chopped
  • 4 scallions, white and green parts, chopped
  • Toppings :
  • 2 cups shredded lettuce
  • ½ cup reduced-fat shredded cheddar cheese
  • 1 jalapeno, halved lengthwise, seeded if desired, and sliced
  • ¼ cup fat-free sour cream
Instructions
  1. Preheat the oven to 300?F. Wrap the tortillas in damp paper towels and microwave on high for 30 seconds, until pliable. Discard the paper towels and coat the tortillas with nonstick spray.
  2. Fold the tortillas over the lip of a 13-by-9-inch baking dish with handles. Bake until crisp and firm, about 15 minutes.
  3. In a large nonstick skillet, heat the olive oil over medium heat. When the oil is hot, add the onion and garlic. Cook and stir for a few minutes, until soft. Add the beef, breaking the meat up with the back of a spoon, until cooked through, 4 to 5 minutes. Season with salt and pepper.
  4. Add the sun-dried tomato paste, red pepper flakes, oregano, and cumin, stirring to combine. Stir in the tomato sauce. Cook for another 5 minutes, until the mixture is thick. Remove from the heat and add the cilantro and scallions.
  5. To serve, put a couple of tablespoons of the meat mixture in a taco shell. Top with lettuce, cheese, jalapeno, and sour cream.

 

Thanksgiving Sides

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Rosemary Scalloped Potatoes

Creamy, cheesy potatoes baked until tender and golden brown. Sometimes you just must indulge!

Holiday Side Dish from Cooking Planit: Rosemary Scalloped Potatoes

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PRODUCE
  • Fresh Rosemary – 1 Tablespoon
  • Russet or Baking Potatoes – 2 1/2 Pounds
CHEESE &
LUNCHMEAT
  • Gruyere Cheese, Shredded – 1 3/4 Cup
  • Parmesan Cheese, Grated – 1/4 Cup
SPICE &
BAKING
  • Kosher Salt
  • Black Pepper
DAIRY
& EGGS
  • Butter, Unsalted – 1 Teaspoon
  • Heavy Cream – 2/3 Cup
  • Whole Milk – 1/3 Cup
PREP STEPS

  1. Pick leaves of rosemary off the stems and finely chop to measure the indicated amount. Place in a medium mixing bowl.

COOK STEPS

  1. Preheat the oven to 425 degrees.
  2. Peel the potatoes and cut into 1/8-1/4 inch thick slices. Place in a microwave-safe bowl and cover tightly with plastic wrap.
  3. Microwave the potatoes on high for 5-7 minutes until slightly tender. Strain any liquid from the potatoes after microwaving.
  4. Combine whole milk and heavy cream in the bowl with the rosemary. Season with salt and pepper.
  5. Lightly butter a baking dish. Layer the potatoes on the bottom, overlapping them slightly. Cover with 1/3 the Gruyere cheese, 1/3 the Parmesan cheese and 1/3 the heavy cream mixture. Season the first layer with salt and pepper, then repeat with 2 more layers. Cover the dish tightly with aluminum foil.
  6. Place the potato gratin in the preheated oven. Cook until potatoes are tender and pierce easily with a fork, and sauce is thick, about 20-25 minutes. Remove foil and cook for another 10-15 minutes until top is golden brown.
  7. Once the gratin is out of the oven, let it rest for about 5 minutes before cutting.
  8. Slice the gratin and transfer to dinner plates. Serve warm!

Thanksgiving Sides

Let Cooking Planit INSPIRE you, help you SHOP, and lower your holiday stress levels by handling the COOKING specifics for you this Thanksgiving. We think about making cooking simple, everyday.

Watercress Salad with Baby Beets

They say we eat with our eyes first, so this salad must be delicious because it’s absolutely beautiful. But it tastes good too, of course!

30 Holiday Side Dishes in 20 Days from Cooking Planit, Watercress Salad

click to try this step-by-step recipe on Cooking Planit

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(see iPhone & iPad CP app in iTunes store)
PRODUCE
  • Baby Beets, Any Color – 10
  • Fresh Chives – 1 Tablespoon
  • Watercress – 4 Cups
CHEESE &
LUNCHMEAT
  • Blue Cheese, Crumbled – 1/3 Cup
DRY GOODS &
PACKAGED GOODS
  • Walnuts, Raw And Crumbled – 1/4 Cup
SPICE & BAKING
  • Black Pepper
  • Kosher Salt
CONDIMENTS, OILS
& DRESSINGS
  • Extra Virgin Olive Oil – 2 Tablespoons
  • Champagne Vinegar – 1/4 Cup

 

PREP STEPS

  1. Finely chop chives to measure the indicated amount. Place in a medium mixing bowl.
  2. Add champagne vinegar to the chives.
  3. Slowly drizzle the olive oil into the vinegar and chive mixture, while whisking continuously, to create a champagne vinaigrette.
  4. Season the vinaigrette with salt and pepper to taste.
  5. If you purchased whole walnuts, roughly chop them to measure the indicated amount.
  6. If you purchased beets with the greens attached, cut the stems off just above the root of the beet and discard.
  7. Wash beets under cold water to remove any dirt. Pat dry with paper towels. Place in a baking dish.

COOK STEPS

  1. Preheat the oven to 400 degrees.
  2. Drizzle the beets with olive oil and season with salt and pepper. Use clean hands to coat evenly. Cover the dish tightly with aluminum foil.
  3. Place beets in the oven and roast for 30-40 minutes until they are tender and pierce easily with a fork.
  4. Heat a small saute pan over medium heat.
  5. Once pan is warm, add the chopped walnuts and toast until fragrant, about 5-7 minutes. Keep a close watch and shake pan often to prevent burning. Transfer to a clean bowl or platter.
  6. Place the watercress in a large mixing bowl.
  7. After you remove the beets from the oven, transfer to a clean platter and let cool for about 10 minutes so they are easy to handle.
  8. Whisk the champagne vinaigrette again so it’s well combined. Drizzle over the watercress, and season with salt and pepper. Add the walnuts and crumbled blue cheese. Toss to combine.
  9. Once beets are easy to handle but still slightly warm, use hands to peel off the skin. Start at the root end and push away the skin. Wear gloves to prevent staining your hands. Skin will peel easily if beets were cooked long enough and still slightly warm.
  10. After you’ve peeled the beets, cut off both ends, then cut the beets in half or in quarters, depending on their size. You can also keep some of the smaller beets whole, which makes for a pretty presentation.
  11. Place beets in a medium mixing bowl, drizzle with a little bit of olive oil and season with salt and pepper. Toss to combine.
  12. Place a few beet segments around the center of each salad plate. Top with the watercress mixture, being sure to include all ingredients on each plate. Place the beet pieces wide enough that they can be seen from under the greens. Finish with a few extra beet pieces on top.
  13. Top with extra blue cheese, walnuts or vinaigrette if desired. Salads are ready to serve!