Post by Kathy on Aug 28, 2016 15:58:42 GMT
Star's Soft Tacos
Thank You Star (starshineeliz Taste Of Home) for the perfect dinner tonight! Fantastic! I love that I made the taco seasoning and didn't use store bought! Everything worked so well together to make the perfect seasoning! You are right about using sharp cheddar cheese and shredding it yourself! Really makes a big difference in the taste instead of using bagged mild cheddar! The nice big strings of cheese, shredding yourself, can't be beat!
Hubby said these were way better than "regular" tacos and I should make them this way from here on out! I agree! We aren't much of "toppings" people so salsa and sour cream worked best for us! Yum! Loaded tacos would be delicious though!
2 pounds ground beef, browned & drained
1 teaspoon salt
2 Tablespoons Chili powder
2 Tablespoons Paprika
1 teaspoon Cumin
1 teaspoon Garlic powder
1 teaspoon onion powder
1/8 teaspoon cayenne pepper
½ cup water (my addition, Star doesn't add water)
8-10 Flour tortilla's, taco/fajita size
Large squares of aluminum foil (at least 8x8), I used bigger pieces and put 4 tacos per piece
8 ounce block Sharp Cheddar Cheese, shredded
Toppings: Chopped tomatoes, Chopped onions, Shredded lettuce, Sour cream, Taco sauce/Salsa of your choice
Preheat oven to 200°
Brown ground beef. Drain. When beef is done and drained, immediately stir in spices over low heat and stir until blended. Add water. Mix well and simmer 5 minutes.
Meanwhile, warm soft tortillas in microwave for about 15 seconds.
Shred cheese.
Place one tortilla on each aluminum foil square, top with meat mixture and shredded cheese. Fold up and close, and place in warm oven to melt the cheese on the meat (this is an important step and really adds to the flavor) I placed 4 tacos in a big piece of foil and wrapped up instead of wrapping individually. I made 2 of these packets.
After 5 to 10 minutes, remove tacos, place on plate and top with toppings and taco sauce of your choice.
Star's note: Another thing I think makes a big difference in this recipe is using the Sharp Cheddar instead of the mild. It adds another flavor dimension. When I had tried to duplicate them before I had used mild and it wasn't as good.
My note: I did add a 1/2 cup of water and let the meat cook in it about 5 minutes just because it was to dry for our taste. It turned out wonderful!
