TOPSEE TURVIE TACOS "A WET TACO"
Now I realize there are purest out there who say a real taco should only be served in a shell with dry seasoned meat, lettuce, tomatoes, and sour cream etc. So to them I say "pishshaw"...I'm a out side of the box kind of lady who loves throwing caution to the wind with my cooking and baking.... My husband likes this with the traditional shells but I like to eat this with Frito's scoops.
Provided by Irisa Raina 9 @Irisa
Categories Beef
Number Of Ingredients 11
Steps:
- Brown the sirloin, drain any grease that may be in the pot.
- Put the sirloin back into the pot; add the juice of the lime.
- Add the salsa and take a few tablespoons of water and add to the jar, cover and shake to get out all the salsa and add to the pot.
- Add the tomato paste and mix thoroughly.
- Add the light brown sugar and taco seasonings and mix again.
- Simmer this on low for at least 1 hour or till it is really thick and yummy! The longer it cooks the better it will taste.
- Once it gets all thick and yummy, drain the meat in a strainer over a bowl...it will seem thick but you'll get about 2 cups or so of the delicious tomato sauce from it...DON'T THROW OUT THE SAUCE...freeze it for fall soup, salsas, or any other Mexican recipe you may have.
- To make the sour cream:
- Chop and add what ever combination of peppers you like. Chop both the white and green parts of green onions. Add to the sour cream, mix well and refrigerate for at least 1 hour.
- Serve this with the sour cream, green onions, cheese and shells or scoops.
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