Smoky Texas Trinity Tacos

Allergens

Gluten, Dairy

Ingredients

• 1 lb ground beef
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 jalapeño pepper, finely chopped
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 8 corn tortillas
• 1 cup shredded Monterey Jack cheese
• 1 cup sour cream
• 2 cups prepared pico de gallo
• Fresh cilantro leaves, for garnish

Instructions

1. In a large skillet over medium heat, cook the ground beef, breaking it up as it browns. Drain excess fat.
2. Add onion, garlic, and jalapeño to the skillet and cook until softened, about 5 minutes.
3. Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook for an additional 2 3 minutes.
4. Heat a separate griddle or pan over medium heat. Warm the corn tortillas on both sides for about 1 minute per side. Keep warm by wrapping them in a clean kitchen towel.
5. Assemble tacos with the cooked beef mixture, Monterey Jack cheese, sour cream, and pico de gallo. Top with fresh cilantro leaves.

Chef’s Insight

The smoky Texas Trinity (onion, garlic, jalapeño) forms the base of this flavorful beef mixture that can be used in various Tex-Mex dishes.

Notes

This recipe serves 4, but can be easily doubled or tripled to accommodate larger groups.