Thursday, October 7, 2010
CHICKEN TACOS and *BEEF TACOS* (GF)
These tacos are rich and filling.
Thank you for your interest in my recipes. Find the Chicken Tacos in Low-Carbing Among Friends.
1 lb lean ground beef (0.454 kg)
1 cup water (250 mL)
10 Cheese Tacos (use 1.2 oz (34 g) grated
Cheddar cheese per taco) – see below
2/3 cup shredded lettuce (150 mL)
2 large tomatoes, finely chopped
2/3 cup sour cream (150 mL)
2 tbsp dehydrated onion flakes (25 mL)
2 tsp ground cumin (10 mL)
3/4 tsp hot chili powder (3 mL)
1/2 tsp salt (2 mL)
1/2 tsp garlic powder (2 mL)
1/8 tsp Thickening Agent, page 60 (0.5 mL)
In large frying pan, brown ground beef. Pour off fat. Stir Taco Mix into cooked ground beef, along with water. Bring to boil, reduce heat and simmer until sauce thickens and onion is soft.
Taco Mix: In small bowl, combine onion flakes, cumin, chili powder, salt, garlic powder, and Thickening Agent, page 60.
Cheese Tacos: Spread grated Cheddar cheese to cover surface in nonstick 6-inch (15 cm) pan. Melt until turning brown and it begins to bubble up, or until it flips easily (takes a while); flip, cook very briefly and fold over. Allow to cool briefly and fill with ground beef, lettuce, chopped tomato and sour cream.
Serve immediately with a Garden salad or Caesar salad on the side, if desired.
Variation: Taco Omelet: Taco Meat is a great filling for omelets.
Yield: 10 servings, or 50 g (1.8 oz) per serving. (0.8 g Carbs)
Helpful Hints: Unless you’re feeding a crowd, you will not require 10 cheese tacos. One cheese taco with 50 grams (1.8 oz) taco beef, 1 tbsp (15 mL) shredded lettuce, 2 tbsp (25 mL) chopped tomato and 1 tbsp (15 mL) sour cream will yield the above nutritional analysis.
If tacos become too brittle to fill without breaking, warm in microwave oven 25 seconds and fill.