SLOPPY TACOS

Sloppy Tacos image

Yield Makes 6 servings

Number Of Ingredients 22

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Lime sour cream:
1 cup sour cream
1 tablespoon finely grated lime zest
1/4 cup fresh lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon unseasoned rice vinegar
Kosher salt
Filling and assembly:
2 tablespoons olive oil, divided
2 pounds ground beef chuck
1 small yellow onion, chopped
6 garlic cloves, finely chopped
1 14-ounce can whole peeled tomatoes
1 12-ounce bottle tomato-based chili sauce (such as Heinz)
1/4 cup Worcestershire sauce
3 tablespoons ancho chile powder or chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon brown sugar
1 tablespoon ground cumin
12 crisp taco shells, warmed
Shredded Wisconsin cheddar, lettuce, pico de gallo, cilantro, and lime wedges (for serving)

Steps:

For lime sour cream:
Mix sour cream, lime zest, lime juice, cilantro, and vinegar in a medium bowl; season with salt. Cover and chill at least 1 hour or up to 1 day.
For filling and assembly:
Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook beef, breaking up with a spoon, until cooked through, about 5 minutes. Transfer to a large bowl. Reduce heat to medium. Heat remaining 1 tablespoon oil in skillet. Add onion and garlic; cook, stirring occasionally, until just beginning to brown, about 5 minutes.
Preheat oven to 400°F. Add tomatoes to skillet; cook, breaking up, until thickened, 8-10 minutes. Add beef; chili and Worcestershire sauces; chile, garlic, and onion powders; sugar; and cumin. Cook, stirring, until flavors meld, 10-12 minutes. Spread in a 13x9x2" baking dish; bake until a crust forms, 30-40 minutes. Serve filling in shells with toppings.