Sweet and Saucy Tacos

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READY IN: 33mins
YIELD: 12 tacos
UNITS: US

INGREDIENTS

Nutrition
  • Taco meat
  • 2
    lbs ground beef (we buy a local grass fed beef or buffalo but ground turkey is good, too)
  • 1
    cup onion, minced
  • 2
    teaspoons minced garlic
  • chili sauce, 8 to 12 ounces (read recipe introduction)
  • 1 -2
    teaspoon salt-free taco seasoning mix, to taste
  • 12
    flour tortillas (for fun I used mini taco shells) or 12 corn taco shells (for fun I used mini taco shells)
  • Toppings or fixings
  • shredded cheddar cheese, fresh cilantro, shredded lettuce, crema mexicana (can substitute other cheese varieties ( queso fresco, cotija, etc.) or sour cream
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DIRECTIONS

  • Note: I make my own cranberry sauce and freeze for later use in recipes. Or, if you have any leftovers from the Holidays, that works out conveniently, too. I recommend this basic recipe: Recipe #188835.
  • Cook beef, onion and garlic in large skillet over medium-high heat, stirring frequently, for 6 to 8 minutes or until beef is cooked through and vegetables are softened; drain.
  • Stir chili sauce, cranberry sauce and seasoning mix into beef mixture.
  • Reduce heat. Cook for 10 minutes or until flavors are blended. Do not allow mixture to dry out, adding a little bit of water if necessary.
  • Divide beef mixture evenly among taco shells.
  • Top with cheese, tomato, lettuce and sour cream-any or all of your favorite taco garnishes.
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