Best Beef And Corn Tacos With Garlicky Roasted Peppers Recipes

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BEEF AND CORN TACOS WITH GARLICKY ROASTED PEPPERS



Beef and Corn Tacos With Garlicky Roasted Peppers image

Make and share this Beef and Corn Tacos With Garlicky Roasted Peppers recipe from Food.com.

Provided by threeovens

Categories     Corn

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

2 bell peppers, cut lengthwise into 8 pieces
2 garlic cloves, thinly sliced
2 tablespoons olive oil, divided
kosher salt
fresh ground black pepper
1 onion, chopped
1 lb ground beef
1 cup frozen corn
2 teaspoons ground ancho chili pepper or 2 teaspoons chili powder
8 corn tortillas, warmed
avocado, diced
cheddar cheese, grated
fresh cilantro
lime wedge

Steps:

  • Preheat oven to 450 degrees F; On a rimmed baking sheet, toss the bell peppers with garlic and 1 tablespoon of the oil, and season with salt and pepper.
  • Roast peppers until tender.
  • Meanwhile, heat remaining oil in a skillet over medium high heat; cook onion, seasoned with a little salt, until it begins to brown, about 3 to 5 minutes.
  • Stir in beef, corn, chili powder and cook, stirring occasionally, until beef is browned, 6 to 8 minutes more.
  • Divide beef and corn mixture among tortillas and top with desired serving ingredients; serve with roasted peppers and lime wedges.

Nutrition Facts : Calories 469.6, Fat 25.6, SaturatedFat 7.9, Cholesterol 77.1, Sodium 101, Carbohydrate 35.8, Fiber 5.5, Sugar 3, Protein 26

OLD SCHOOL BEEF TACOS



Old School Beef Tacos image

Provided by Guy Fieri

Categories     main-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 26

1/4 cup diced onion
1/4 cup diced green bell pepper
2 dried Guajillo or New Mexico dried chile pods
Extra-virgin olive oil
3 cloves garlic, bashed
1/2 onion, rough chopped
1 tablespoon ground cumin
One 28-ounce can diced tomatoes, such as Glen Muir Fire Roasted
Canola oil
Canola oil
1/4 cup diced red bell pepper
1 pound ground beef (80/20 blend)
1 tablespoon ground cumin
1 tablespoon granulated garlic
1 tablespoon paprika
2 teaspoons onion powder
Kosher salt and fresh cracked black pepper
Kosher salt and fresh cracked black pepper
Olive oil cooking spray
Sixteen 7-inch corn tortillas
1 cup finely grated Parmesan
2 vine tomatoes, diced
3 cups shredded iceberg lettuce
1 cup Mexican crema
2 limes, cut into wedges
1/4 cup chopped cilantro

Steps:

  • For the enchilada sauce: Add 1 1/2 cups of hot water to a large bowl and add the dried chiles. Leave to sit so the chiles rehydrate and plump up, 15 to 20 minutes.
  • Heat a drizzle of olive oil in a medium saucepan over medium heat. Add the garlic and onions and saute until fragrant and soft, 5 to 6 minutes. Add the cumin, and then pour in the diced tomatoes, rehydrated chile peppers and their water. Season with some salt and pepper. Then cover and simmer until sauce has reduced and is thickened, about 30 minutes. Puree with a stick blender (or in a regular blender), taking care as the liquid is hot and the air in the blender will expand. Puree until smooth and keep warm.
  • For the taco filling: Set a large saute pan over high heat and add a drizzle of canola oil. Add the onions and bell peppers and saute until tender. Add the ground beef and saute while breaking up with the back of a wooden spoon. Cook until well browned, 7 to 8 minutes. Then season with the cumin, granulated garlic, paprika, onion powder, salt and pepper. Cook for 3 to 4 more minutes. Then stir in half the enchilada sauce (reserve the other half for assembly). Keep warm.
  • For the tortillas: Take a large nonstick saute pan or griddle and spray lightly with the olive oil cooking spray. Warm a tortilla for about 30 seconds on both sides, and then lightly coat one side with a sprinkle of Parmesan. Warm through, and then flip so it toasts cheese side down. Allow the cheese to cook and brown, about 15 seconds, and then remove from the pan. Repeat with the remaining tortillas.
  • To assemble: Place a tortilla, cheese side up, on a plate and top with the ground beef mixture, a slathering of the reserved enchilada sauce and garnish with some tomatoes, shredded lettuce, crema, lime and cilantro.

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