Saturday, April 13, 2013

Beef and Corn Tacos with garlicky roasted peppers


  • 2 bell peppers, each cut into 8 pieces
  • 2 cloves garlic, thinly sliced
  • 2 Tablespoons olive oil
  • Kosher salt and black pepper
  • 1 small onion
  • 1 pound ground beef chuck
  • 1 cup frozen corn
  • 1 Tablespoon Rio Grande Chile Spice Mix (to taste)
  • 8 corn tortillas, warmed
  • Cut-up avocado, grated Cheddar, salsa, fresh cilantro, and lime wedges for serving 
 1. Heat oven to 450 degrees.  On a rimmed baking sheet, toss the bell peppers and garlic with 1 tablespoon of the oil and 1/4 teaspoon each salt and black pepper.   Roast until tender, 12 to 14 minutes.
2.  Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat.  Add the onion and 1/2 teaspoon salt and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes.  Add the beef, corn, and Rio Grande Chile Spice Mix and cook, stirring occasionally, until the beef in browned, 6 to 8 minutes more.
3.  Divide the beef mixture among the tortillas and top with the avocado, Cheddar, salsa, and cilantro.  Serve with the bell peppers and lime wedges.

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