Indian-Spiced Beef Tacos
Taco night, with the blend where the seasoning packet used to go. Ground beef simmered in a saucy, savory, tangy filling, piled into shells with all the usual toppings.
Photography is illustrative. Every recipe is tested.
Ingredients
- 1 pound ground beef (85% lean)
- 1 tablespoon Tikka Twist Signature Blend, Mild or Hot
- 1 tablespoon tomato paste
- 2/3 cup water
- 8 taco shells or small tortillas, warmed
- Shredded lettuce, diced tomato, shredded cheddar and sour cream, to serve
- Lime wedges, to serve
Contains: Soy, Wheat.
Using the blend
1 tablespoon
Use it exactly where you would use a taco packet, but stir it in off the heat for 30 seconds before the water goes in. A skillet that has just browned beef is hot enough to scorch it; the water then turns it into the sauce.
Method
- 01
Brown the beef. Cook the beef in a large skillet over medium-high, breaking it up, 6 to 8 minutes until no pink remains and some of it has browned. Ground beef should reach 160°F. Spoon off all but about 1 tablespoon of fat.
- 02
Bloom the blend off the heat. Pull the skillet off the burner and turn the heat to low. Stir in the tomato paste and 1 tablespoon of Tikka Twist for 30 seconds, just until fragrant.
- 03
Simmer until saucy. Set the pan back on the low burner, add the water and scrape the bottom clean. Simmer 4 to 5 minutes, stirring now and then, until the sauce clings to the meat. Taste before adding any salt.
- 04
Build the tacos. Spoon the filling into the warm shells and top with lettuce, tomato, cheese and sour cream. Serve with lime wedges.