Send to Printer Visit Yahoo! Food
Print:
Back to Recipe

Beef Tacos

  • Prep Time: -
  • Cook Time: -
  • Serves: 4
Cook's Illustrated

Recipe Provided By: Cook's Illustrated

See more from
Cook's Illustrated on Yahoo! Food

Average (311 Ratings): 3.5 out of 5 stars

Write a Review
All 44 Reviews

Ingredients

  1. 2 tablespoons vegetable oil or corn oil
  2. 1 small onion, chopped small
  3. 3 medium cloves garlic, minced or pressed through garlic press
  4. 2 tablespoons chili powder
  5. 1 teaspoon ground cumin
  6. 1 teaspoon ground coriander
  7. 1/2 teaspoon dried oregano
  8. 1/4 teaspoon cayenne pepper
  9. Table salt
  10. 1 pound 90% lean ground beef (or leaner)
  11. 1/2 cup tomato sauce
  12. 1/2 cup low-sodium chicken broth
  13. 1 teaspoon brown sugar
  14. 2 teaspoons vinegar (preferably cider vinegar)
  15. Ground black pepper
  16. 8 taco shells (warmed according to package instructions)
  17. 1 cup shredded Cheddar cheese, or Monterey Jack cheese
  18. 2 cups shredded iceberg lettuce
  19. 2 small tomatoes, chopped small
  20. 1/2 cup sour cream
  21. 1 avocado, diced medium
  22. 1 small onion, chopped small
  23. 2 tablespoons minced fresh cilantro leaves
  24. Hot pepper sauce , such as Tabasco

Nutrition Info

Per Serving

  • Calories: 824 kcal
  • |
  • Carbohydrates: 44 g
  • |
  • Dietary Fiber: 9 g
  • |
  • Fat: 56 g
  • |
  • Protein: 38 g
  • |
  • Sugars: 7 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking Directions

  1. Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes. Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Adjust seasonings with salt and pepper.
  2. Using wide, shallow spoon, divide filling evenly among taco shells; place two tacos on individual plates. Serve immediately, passing toppings separately.

Yield: 4 servings

3. Still Hungry?

For taco shells with great flavor and an authentic, homey appearance, set aside just 20 minutes and fry corn tortillas yourself.

Notes:

Note

Tomato sauce is sold in cans in the same aisle that carries canned whole tomatoes. Do not use jarred pasta sauce in its place. We prefer to let diners top their own tacos with whatever fillings they prefer. There is no need to prepare all of the toppings listed below, but cheese, lettuce, and tomatoes are, in our opinion, essential.

More Recipes Like This

More From Cook's Illustrated

Rate This Recipe

Average (311 Ratings): 3.5 out of 5 stars

Technology in partnership withAllrecipes.com

Share with Others

44 reviews

Most Helpful Reviews

View all 44 Reviews | Write a Review

  • Talk about gross. Yuck

    The Most Elusive Fishie... - June 4, 2007 02:01:50 PM PST
    I'm hispanic and my father's family came over to the US to New Mexico even before it was a state, so I know a thing or two of authentic Mexican food. This doesn't even come freaking CLOSE! This has to be one of the nastiest recipes I've read in a long time. Everything was doing okay until we started to add sugar (?) and vinegar (!), not to mention the tomato sauce and all the other junk. This is just plain ol' yucky. 73 ground beef well drained cooked with comino (cumin), oregano, corriander, yellow onion, and garlic put into a corn tortilla (those pre-packaged taco shells are horrific!) topped with mild cheddar or COLBY cheese!, tomatoes, and avocado. Plain, simple, takes about 20 minutes to cook everything. Notice no sugar, salt, etc.

    Cooking with all this extra sugar makes people want sweet foods and is a lot less healthy for you.

    39 of 62 found this review helpful.

    Was this review helpful to you? Yes - No Report Abuse

  • Taco Shells

    smithj1216 - December 4, 2006 02:03:46 PM PST
    Be sure to select taco shells with corn oil, and not partially hydrogenated oils. Some taco shells are loaded with trans fat!

    18 of 25 found this review helpful.

    Was this review helpful to you? Yes - No Report Abuse

  • Who even said this was healthy?

    fooootos - February 26, 2007 09:57:44 AM PST
    People, who even said this was supposed to be a healthy nutritional meal. This recipe was provided under the category of Most Popular, not Most Health for you. What do you expect from a meal that has cheese, sour cream, shells cooked in oil, and ground beef.

    10 of 16 found this review helpful.

    Was this review helpful to you? Yes - No Report Abuse

  • Serving Size, to the reviewer

    chickie - January 4, 2007 12:37:01 PM PST
    What they mean is that it servs 4 (persons) yeilds 8 tacos, they are assuming that a person will eat 2 tacos each, therefore determining the serving size! whatever you were thinking it makes 8 tacos, no matter how many people are eating!!

    10 of 16 found this review helpful.

    Was this review helpful to you? Yes - No Report Abuse

  • Who said this was healthy?

    Dave - February 23, 2007 10:51:23 AM PST
    Tacos are not known to be healthy. So why say this meal isn't healthy. So think before you say something. And anyways. The recipe was great.

    11 of 20 found this review helpful.

    Was this review helpful to you? Yes - No Report Abuse

View all 44 Reviews | Write a Review