Beef Chili Tacos


 

Joan

TVWBB Wizard
Since I missed "National Taco Day" yesterday, this is for you DH.

This recipe is just one of four ideas Jamie gives us for using "Prime Rib Leftovers". If we don't have that, I guess we can use another beef leftover.

Beef Chili Tacos

Make a simple guacamole by mashing the flesh of 2 large ripe Hass avocados with 2 tsp. fresh lime juice, 1/4 tsp. kosher salt and 1/8 tsp. ground black pepper. Set aside. Thinly slice 4 to 6 oz. leftover beef, cutting away any large clumps of fat. Cut the beef slices into 1/4" chunks (about 1 1/2 cups).

In a medium saucepan heat 2 TB. olive oil over high heat. Add the beef and fry until brown and crispy, 2 to 3 minutes, stirring occasionally. Reduce the heat to medium, add 1 can (15 oz.) chili with beans, and cook until the chili is thickened and warmed through.

Meanwhile, warm 6 to 8 small flour or corn tortillas. Fill the tortillas with the beef mixture and guacamole. Garnish with chopped fresh cilantro. Serve warm.

Source: Weber's Ultimate Grilling - Jamie Purviance - pub. 2019
 

Joan

TVWBB Wizard
This was dinner last night. It turned out pretty good, but DH said next time he will make the beef a little more crispy. He used half left over beef and half fresh beef from what he bought yesterday, just to make sure we had enough. It does make for a quick dinnner.
 

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