The BEST Taco Pasta

The BEST Taco Pasta

Taco Pasta is made with pasta shells, ground beef, cheese, and a handful of spices and seasonings so you get an absolutely delicious dinner in minutes! It is a runaway winner in my household, and it only takes 30 minutes to make! Topped with shredded cheddar cheese, salsa, and tortilla chips, your whole family will love taco pasta night. 

Ingredients

• 1/2 pound large shells pasta
• 1 tablespoon canola oil
• 1 pound ground beef
• 1 yellow onion (diced)
• 4 cloves garlic (minced)
• 2 tablespoons taco seasoning
• 1/2 teaspoon dried oregano
• 1 tablespoon Worcestershire sauce
• 1 teaspoon red pepper flakes
• 3/4 cup water
• 1 cup jarred salsa
• 1 1/2 cups cheddar cheese (shredded)
• Salt to taste
• Pepper to taste

Garnish:

• Cheese
• Crushed tortilla chips
• Sour cream
• Chopped parsley

Instructions :

1. Cook the pasta according to the box directions, drain and set aside.
2. In the meantime, place a large skillet over medium-high heat and add oil. Once it starts sizzling add the ground beef and brown well, breaking it with a spoon until no longer pink.
3. Drain the fat.
4. Add the onion and garlic, stir and cook for 1 minute.
5. Add the taco seasoning, dried oregano, Worcestershire sauce, red pepper flakes, salt, and pepper. Add 3/4 cup of water, stir and cook until water is gone.
6. Add the pasta to the pan. Add the salsa and cheese. Stir to combine.
7. Serve immediately, preferably with crunchy tortilla chips, sour cream, and more cheese on top.

Enjoy!! 

Birria Oxtails Tacos

Birria Oxtails Tacos are made with irresistible shredded beef stuffed into a corn tortilla soaked in birria broth, then pan fried until crispy and dipped again in this rich and flavorful broth. This birria recipe can easily be made on the stove top, in the Instant pot and in the slow cooker

Ingredients

• 3 to 4 pounds beef chuck cut into large chunks about 3-inch pieces
• Salt and ground black pepper to taste
• 6 dried Guajillo peppers
• 3 dried Ancho chiles
• 1 large tomato
• 1 large onion peeled and slice into thick rounds (like for onion rings)
• 6 garlic cloves peeled
• 1 small cinnamon stick preferably no bigger than 1-inch
• 2 bay leaves
• 1 teaspoon black peppercorns
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• ½ teaspoon dried marjoram
• ¼ teaspoon ground cloves
• ¼ cup apple cider vinegar
• 1 -2 teaspoons chicken or beef bouillon
• 2 tablespoons olive oil
• 1/2 cup chicken or beef broth

For the Tacos

• Canola oil or non-stick cooking spray to grease the skillet or griddle
• Corn tortillas

Choose your favorite toppings:

• Any mild melting Mexican cheese like Oaxaca cheese, quesadilla or asadero cheese.
• Chopped onions
• Chopped cilantro
• Lime wedges

Instructions

1. Season the meat with salt and ground black pepper and set aside.
2. Remove the stems and seeds from the dried chiles.
3. Toast the dried chiles in a dry skillet over medium heat (cast iron works great). Toast them only until hot and fragrant, about 3 minutes. Don’t burn them or they will make the sauce bitter.
4. Bring 1 cup of water to a boil and remove from the heat. Submerge the chiles into the water and soak for 20 minutes.
5. Meanwhile, in the same dry skillet roast the onion slices, tomato and garlic cloves. Roast the garlic turning them often until they become fragrant. Remove from the skillet and place them in a blender. Roast the tomato and onion turning them as needed until lightly charred. Remove the onions and tomatoes and place them in the blender.
6. Place the cinnamon stick in the hot skillet until aromatic, then add to the blender. Add the bay leaves, peppercorn, dried oregano, cumin, marjoram, cloves, vinegar and bouillon to the blender.
7. Place the softened dried chiles and 1/2 cup of the soaking liquid in the blender. Blend until completely smooth. If you are having a hard time blending the sauce, add more of the soaking liquid.
8. Turn the Instant pot to SAUTE and heat up the oil. Sear the beef until golden brown on all sides. Do this in batches, if needed, to not overcrowd the pot.
9. Press cancel to turn the sauté function off. Pour the chile sauce over the beef and add the broth. With a wooden spoon, scrape any browned bits stuck at the bottom and stir to combine.
10. Close the lid and seal the pot. Cook on high pressure for 55 minutes.
11. When the pressure cooking is done, allow the pressure to naturally release for 10 to 15 minutes, then turn the valve to venting and release the remaining pressure.
12. Remove the beef and shred it with the help of two forks. Return the beef to the Instant Pot, toss, and allow the beef to soak up the juices. Season to taste.

To make Birria Tacos:

1. Heat a large non-stick electric griddle to 400 degrees Fahrenheit or a medium skillet over medium heat. Using a paper towel dipped in oil lightly grease the griddle or skillet (use kitchen tongs to hold the paper towel). You can also use non-stick cooking spray, if preferred.
2. Using tongs, carefully dip a tortilla into the birria broth to coat. Place the tortilla on the hot griddle or skillet to warm, about 60 seconds per side. Repeat with as many tortillas as will comfortably fit on the griddle.
3. Place some of the shredded birria beef on one side of the tortilla. Cook until the bottom is lightly brown and crispy. Gently fold the tortilla in half to make a taco and press gently with a spatula. Remove from the skillet and serve topped with chopped onions, cilantro, and crumbled cheese.

Stove Top

1. Follow the recipe above from step 1 to 7. Sear the meat in a Dutch oven or large pot until golden brown. Do this in batches, if needed, to not overcrowd the pot.
2. Pour the chile sauce over the beef and add the broth. With a wooden spoon, scrape any browned bits stuck at the bottom and stir to combine.
3. Bring to a boil, then lower the heat and simmer for about 4 hours or until the meat becomes tender and shreds easily. Keep an eye on the meat and stir occasionally. If the sauce begins to dry up, add additional broth as needed. Continue with the recipe instructions above.

Crock Pot/Slow Cooker

1. Follow the recipe above from step 1 to 7. Sear the meat in a Dutch oven or large pot until golden brown. Do this in batches, if needed, to not overcrowd the pot. Deglaze the pot with some of the broth.
2. Transfer the beef and broth to the slow cooker. Pour the chile sauce and the remaining broth over the meat and stir to combine.
3. Cook on low for 8 hours covered or until the meat becomes tender and shreds easily. Continue with the recipe instructions above.

Enjoy!!

Surf and turf burritos

Fun Facts About Burritos:

Burritos have been a staple of Mexican food and the American diet for many years. What is not to love about a plethora of your favorite flavors mixed and packed together by a perfectly rolled tortilla? In our last blog, we talked about 8 signs that you may be obsessed with burritos. To find out how obsessed you are with burritos, read this blog post. One sign that we would add to the list is that you know all there is to know about burritos: their history, the various types of burritos, and even when they have disrupted a film set. Feeling a little shaky about your burrito knowledge? Keep reading and learn a little more about the beloved burrito.

They’re named after donkeys.

That’s right! Burrito is actually the Spanish word for “little donkey.” Why? Because burritos look roughly like little donkeys. If you look at your burrito carefully, the ends look like the ears of a donkey. Burritos could also be named for the little bed rolls that were often packed on donkeys. Whatever you think your burrito looks like, this is the origin of the name.

“Burrito” was first seen in 1895.

The word burrito first appeared in print in 1895. However, the actual date of origin of our beloved burritos isn’t quite as clear. It is speculated that burritos were created for the convenience needs of farm and field workers who usually left their home and stayed on the farm or in the field all day. Like we mentioned before, burritos essentially are convenient little packages of heaven that can be easily eaten on the go.

Surf and turf burritos

Ingredients :

• Fajita meat 10 oz

• Extra virgin olive oil

• ½ jalapenos peppers

• Red onion

• 1 tsp of cumin

• 1 tsp black pepper

• Juice of ½ of a lime

• ¼ lbs texas white gulf shrimp

• ¾ Tbsp chopped garlic

• 1 tsp of sea salt

• Pica de Gallo

• Goya adobo

• Haas avocado

• Large flour tortilla

• White Mexican cheese

Directions :

1. The recipe is easy, and we say exactly how to grill Mexican Carne Asada, Shrimp, and Pico de Gallo.
2. Sometimes French fries are used to create this burrito, but I feel that it overpowers the beef and shrimp.
3. The burrito is then topped with Mexican white cheese, Haas avocado, and rolled into a flour tortilla.
4. The wrapped burrito is then grilled to a golden brown, helping melt the cheese.
5. This is without a doubt one of the best tasting burrito recipes you will find.

Enjoy !!

 Dorito Taco Salad

This is a tried and true recipe !! if you want to satisfy your sweet tooth, you cannot go wrong here. This is the way my Mother always made, jut give a shot it won’t fail you !

I love those recipes that we all grew up with, they are just too good to miss out on.

Dorito Taco Salad has been a go-to potluck recipe for as long as I can remember!!

Doritos taco salad is a delicious salad filled with lettuce, red onions, green peppers, tomatoes, shredded cheese, ground beef, and crumbled Doritos, all in a ranch dressing and dressing.

This taco salad is ideal for parties & summer dinners when you don’t feel like turn on oven.

This taco salad recipe takes about thirty minutes from start to finish and serves four people as a main dish.

To make this tasty meal, just a few ingredients are needed. This recipe can be readily adapted to your personal taste.

Ingredients:

• 1 medium sized tomato, diced

• 4 ounces 50% less fat or 2% sharp cheddar cheese, grated

• 4 ounces of Doritos nacho cheese, divided into bite-sized chunks

• 1 pound 95% lean ground beef

• 1 (1.25 ounce) low pack of taco sodium flavoring

• 1 large medium head of iceberg lettuce, chopped into bite-size chunks

• 1 cup light catalina or french sauce

 

Directions :

1. Fry the ground meat in a skillet over a medium heat, and divide it into pieces with a wooden spoon. Add a packet of taco seasoning and stir until well covered. Sit aside.
2. In a large bowl, combine lettuce, tomato, cheese and minced meat. When ready to serve, add the Doritos and the marinade and stir until it is covered.

Enjoy !

 

Epic Beef Nachos Supreme

You need to make this epic beef nachos supreme at your next game day. Seasoned ground beef, refried beans, cheese, tomatoes and green onions make such a great flavor combination.

Have you got your menu all set for Super Bowl Sunday this weekend? If not, you do now. 

These nachos were inspired by my teenage days when we used to frequent Taco Bell. My repeat order was beef nachos supreme.

This recipe is the next level version of that. Way better quality and taste, with the same familiar flavor combination.

Sturdy chips, y’all

You want to start with a good, sturdy tortilla chip. None of the thin and crispy ones.

Ingredients

• Taco Seasoning (or you can use one packet/ serving of store-bought taco seasoning)
• 1 pound ground beef
• 1/2 yellow onion diced
• 2 bags tortilla chips (16 ounces each)
• 1 can refried beans
• 16 ounces shredded cheese of choice (I used cheddar and Monterey jack)
• 3 roma tomatoes diced
• 2 to 3 green onions sliced

Instructions

1. Preheat the oven at 400 degrees.
2. Meanwhile on the stovetop, brown the ground beef and diced onions over medium-high heat until fully cooked (about 8 minutes) and drain.
3. Return the beef to the pan, and sprinkle on the taco seasoning.
4. Stir in 3/4 cup water, bring it to a simmer, reduce heat and simmer until the liquid mostly evaporates, about 5 minutes.
5. While the beef is cooking, add a generous layer of chips to two baking sheets lined with parchment paper.
6. Spoon on refried beans, half on each pan. These are thick, but I just add spoon fulls all over the chips. (The spoon fulls will spread with the heat of the oven.)
7. Spoon on half the ground beef to each pan of chips.
8. Sprinkle shredded cheese on top.
9. Bake at 400 degrees for 15 minutes.
10. Remove from the oven, and sprinkle on diced tomatoes and green onions.
11. Serve immediately.

Notes

1. Make sure your tortilla chips are thick and sturdy. NO thin ones. I recommend Costco’s Kirkland organic tortilla chips, or a similar brand.
2. I wrote this recipe with entertaining in mind. If you are making this for a smaller crown (4 to 6), I think half the recipe would work just fine. Just change the number of servings on the recipe card to adjust all measurements.

Cheesy Ground Beef Quesadillas

 

Cheesy Ground Beef Quesadillas

These ground beef quesadillas are jam packed with flavourful beef and lots of cheese. They’re super easy to make and disappear fast!

Looking for super cheesy ground beef quesadillas? You’ve come to the right place! Well seasoned ground beef, lots of ooey gooey cheese and a crispy golden brown exterior make these quesadillas simply irresistible! They’re sure to become a favourite in your home as they are in ours.

Hi friends! If you’re looking for an easy quesadilla recipe, you’ve come to the right place!

If you know me, you know that I’m a huge fan of quesadillas. One of the reasons is, like grilled cheese sandwiches, quesadillas are a method of getting more cheese into my pie hole, LOL.

INGREDIENTS

• ½ tablespoon olive oil
• 1 pound ground beef (I use ‘extra lean’)
• 1 teaspoon chili powder
• 1 teaspoon chipotle chili powder
• ½ teaspoon oregano
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper powder (or to taste, optional)
• 1 tablespoon tomato paste
• 2 tablespoon unsalted beef stock/broth
• 12 ounces shredded cheese blend (about 3 cups (or combination of cheddar, Monterey jack and pizza mozzarella))
• 6 flour tortillas (mine were about 7 to 8 inches in diameter)
• Cooking spray or oil (to grease pan)

INSTRUCTIONS

1. Preheat oven to 200 degree Fahrenheit (to keep quesadillas warm while cooking batches).
2. Heat olive oil in a pan (I used non-stick pan) over medium heat.
3. Once oil is hot, add ground beef, chili powder, chipotle powder, oregano, cumin, garlic powder, onion powder, salt, pepper and cayenne pepper powder (if using). Heat until cooked through, breaking into crumbles with a wooden spoon, about 8 to 10 minutes or so. Stir in tomato paste and stock/broth and cook 1 to 2 minutes more.
4. Remove beef from pan into a bowl. If there is any excess grease drain/remove.
5. Distribute about 8 ounces (or 2 cups) of cheese among all tortillas (on one side of them).
6. Note: Reserve the remaining 4 ounces (or 1 cup of cheese).
7. Also, if your tortillas are smaller or larger than the size I used, the quantity you yield may vary.
8. Distribute ground beef on top of cheese. Then, sprinkle remaining 1 cup (or 4 ounces) of cheese on top of ground beef. Fold tortilla over so you have a half moon shape.
9. Working in batches (about 2 quesadillas per batch), spray cooking spray into pan and cook quesadillas (over medium-low heat) for about 2 minutes per side until golden brown and cheese is melted (carefully turning and watching to ensure they don’t burn). While continuing batches, place cooked quesadillas on a baking sheet in preheated oven to keep warm.
10. Cut each half moon (quesadilla) in half. Serve with salsa, guacamole and/or sour cream. Enjoy!
11. Note: If you have any leftovers, properly store in an airtight container in the refrigerator and use within 2 to 4 days, reheating when ready to enjoy.

Taco Tater Casserole

  This Tater Taco Casserole is a Mexican mixture of taco meat, beans, corn, and cheese topped with tater tots and enchilada sauce. The family will love this tater tot casserole (some people call it a hot dish) recipe with a spicy kick! This Tater Taco Casserole is a twist on the classic dinner.

Taco Tater Casserole

This Tater Taco Casserole is a Mexican mixture of taco meat, beans, corn, and cheese topped with tater tots and enchilada sauce.

• Prep Time: 15 Mins
• Cook Time: 30 Mins
• Total Time: 45 Mins

Ingredients

• 1 lb ground beef
• 1 small onion , diced finely
• 1 clove garlic , minced
• 1 (4 oz) can Old El Paso diced green chiles
• 1 (1 oz) package Old El Paso taco seasoning mix
• 1 (15 oz) can black beans, rinsed and drained
• 1 (12 oz) package frozen corn
• 3 cups shredded Mexican blend cheese
• 1 (28 oz) package frozen tater tots
• 1 (10 oz) can Old El Paso red enchilada sauce
• Toppings: olives , cilantro, sour cream, tomatoes

Instructions

1. Preheat oven to 375 degrees and spray a 9×13 baking dish with cooking spray. For extra crispy tater tots, bake tater tots for about 10 minutes while preparing the beef mixture – otherwise prepare as follows.
2. In a large skillet, brown the beef and the onion. Add the garlic towards the end of the browning process and cook for 1 minute. Drain.
3. Add the green chiles, taco seasoning mix, black beans, corn, and 2 cups of the cheese. Stir together to combine. If your skillet isn’t big enough you may need to stir it together in a bowl.
4. Pour mixture into the prepared 9×13 pan. Arrange tater tots on top of the mixture in a single layer.
5. Pour the enchilada sauce on top of the casserole as evenly as you can.
6. Bake uncovered for 30-40 minutes or until tater tots are nice and crispy. Sprinkle the remaining 1 cup of cheese on top and place back in the oven for 2-3 minutes or until cheese has melted.
7. Top with olives, cilantro, sour cream, tomatoes when serving if desired.

Notes

For extra crispy tater tots, bake tater tots for about 10 minutes while preparing the beef mixture.

Taco Stuffed Tomatoes

 

Taco Stuffed Tomatoes

Taco Stuffed Tomatoes make a perfect, unfussy end-of-summer meal, when the nights are still hot and good tomatoes are plentiful. This easy low-carb recipe comes together in under half an hour, all in one skillet, using ground beef, zesty taco seasoning, and then loaded up with your favorite toppings and salsas.

Ingredients

• 4-6 large tomatoes

• 1 pound ground beef

• 2 tablespoons taco seasoning

• 4 cups spinach, chopped

• 1/2 cup corn *fresh or frozen

• 1/4 cup sharp cheddar cheese *optional

• 1 tablespoon cilantro, chopped

Instructions

1. Preheat oven to 375.
2. Slice the top off the tomatoes and scoop out all the pulp. Place in a baking dish.
3. Brown the ground beef in a large saute pan. Once cooked through, add the taco seasoning.
4. Add the spinach and corn. Cook until the spinach is wilted and everything is fully mixed together.
5. Stuff the tomatoes with the beef mixture. Use any leftover beef in the bottom of the baking dish.
6. Sprinkle with cheese.
7. Bake for 15 minutes or until cheese is melted. Top with the cilantro and serve. Disclaimer: This is not my food....😊

Notes

1. Ground beef: Also delicious with ground turkey or chicken.
2. Tomatoes: Only make this recipe with tomatoes that you'd want to eat raw. Leave the bland, pithy, store-bought tomatoes out of it. Those smaller, on-the-vine Campari tomatoes might be good candidates.
3. Rice: Any kind of pre-cooked or leftover rice you have: brown rice, leftover Cilantro Lime Rice, long-grain rice, or even quinoa.
4. Taco seasoning: I make my own taco seasoning blend to have on hand when the urge for tacos hits unexpectedly, but you can use the little packet from the store, too.
5. Toppings: Try scallions, avocado or guacamole, shredded cheese, sour cream, Fritos, or crumbled tortilla chips.
6. Size matters: Depending on the size and shape of the tomatoes you use, you may have to scale the recipe up to accommodate them and make a double batch. Luckily, that's easy to do and leftovers are always welcome.
7. Make ahead: The filling can be made ahead of time and rewarmed in a skillet or microwave. Stuff the tomatoes right before you plan to eat.

Enjoy!!

MINI STRAWBERRY CHEESECAKE TACOS RECIPE

A great dessert idea to make this spring/summer is Strawberry Cheesecake Tacos! They are fun and easy to make and great to serve to a crowd !

Strawberry cheesecake is delicious….one of my favorite desserts for sure! Cheesecake in taco shell is a fun twist on the usual cheesecake and a great way to serve it to a crowd!

These strawberry cheesecake tacos are amazing! You can make them keto-friendly by using low carb tortillas and swapping out the sugar for your favorite keto sweetener replacement instead.

MINI STRAWBERRY CHEESECAKE TACOS RECIPE

A great dessert idea to make this spring/summer is Strawberry Cheesecake Tacos! They are fun and easy to make and great to serve to a crowd !

• PREP TIME 20 mins
• COOK TIME 10 mins
• TOTAL TIME 30 mins
• SERVINGS 20

Ingredients

• 5 8 inch Tortillas about 20 rounds
• 1 cup graham cracker crumbs
• 1/4 cup butter melted
• 1 cup strawberries chopped
• 1/4 cup sugar
• 2 tsp water
• 1 tbsp corn starch
• 1 tbsp cold water
• 1 cup heavy cream
• 1 cup cream cheese softened
• 1 tsp lemon zest
• 1 tsp vanilla
• 1/4 cup powdered sugar

Instructions

1. Pre-heat oven to 400F.  Cut 4-5 rounds out of each tortilla shell with a cookie cutter to get about 20 shells. Dip each into melted butter then coat in graham cracker crumbs.
2. Flip a muffin tin upside down. Place the tortilla pieces in between muffin cups. Bake 10 minutes until just golden brown. Let cool in pan.
3. Make the strawberry Filling: In a small pot pour water, add sugar and strawberries. Bring to a boil and reduce to a simmer to soften the strawberries.
4. Dissolve cornstarch in water and pour into strawberry mix and bring to a boil, stirring constantly (mixture will be slightly chunky). Remove to cool completely.
5. Beat cream cheese, heavy cream, powdered sugar, lemon zest and vanilla for 2 minutes, using medium speed, until it thickens. Chill in the fridge for 30 minutes. Transfer to a piping bag.
6. Fill the taco shells with cream cheese filling and top with 1/2 tsp strawberry filling. Sprinkle with additional graham cracker crumbs, optional!

Enjoy!!

VICTORY’S TACO TATER TOT CASSEROLE

 

HOW TO MAKE  TATER TOT CASSEROLE?

This is by far the greatest tater CASSEROLE I’ve tasted in years! It’s really simple to make, the ingredients are basic, but the results are extraordinary!

The family can just serve it with ketchup or their own taco sauce. This is a great victory. It is so satisfying, filled with spices, and awesome! If I have not served this dish, our week will not be over. This is the casserole that my kids look forward to next week. This is just about the best casserole ever! Cheesy, hearty, and delectable. Suitable for several occasions, and particularly during family dinners and game nights.

This Taco Tater Tot Casserole is a show-stopper that cries win! Everyone enjoys this casserole, undeniably a remarkable recipe that never fails to get any easier with experience. If you haven’t had this Tater Casserole, you would be shocked. This is a fantastic alternative to the typical chili.

THE INGREDIENTS YOU’LL NEED TO MAKE THIS CASSEROLE:

• 32-ounces Tater tots, I used a whole large pack.
• 1 Can. Of drained Corn.
• The largest Can.Of Fiesta nacho cheese soup.
• Cheddar cheese, I used 8 ounces.
• Around 900 grams.Of Lean ground beef.
• A pack.Of Taco seasoning.

PREPARATION:

Step 1:

Initially, I started by browning dark beef stew meat in a broad pot filled with water and taco seasonings on medium heat for around 6 minutes.

Step 2:

And, I mixed the corn soup and tater tots in a 9.13-inch baking pan.

Step 3:

After that, I baked for around 35 minutes at 350 degrees.

Step 4:

Then, I covered the top with the cheese and returned it to the oven for an additional 5 minutes.

Step 5:

Eventually, I had either ketchup or salsa as a coating for my casserole, just not both!!!HHH

I HOPE YOU’LL ENJOY OUR VICTORY’S TACO TATER TOT CASSEROLE!! HONESTLY, EVERYONE TRIED IT, FELT IN LOVE WITH IT FROM THE FIRST BIT HE OR SHE HAD!! SO I THINK YOU’LL JOIN THE LOVERS GROUP OF THIS CASSEROLE ONCE YOU’LL TRY IT!!

Grilled Steak Tacos with Guacamole

 

Grilled Steak Tacos with Guacamole

Grilled Steak Tacos with red onion, avocado, cilantro, and queso fresco are great for Taco Tuesday or any summer day!

Ingredients:

For Steak tacos :

• 2 lbs carne asada*
• 1 tablespoon cumin
• 1 tablespoon kosher salt
• 2 teaspoon garlic powder
• 1 teaspoon cracked pepper
• 3 tablespoons canola oil
• 1 serrano pepper sliced
• ½ Roma tomato diced
• ½ white onion finely diced
• 6-8 oz. dos Equis beer
• 32 street taco tortillas
• ½ cup white onion diced, for garnish
• ½ cup cilantro roughly chopped, for garnish

For the Guacamole :

• 3 Avocados halved seeded and peeled
• 1/4 cup White Onion (finely diced)
• 1/4 cup Cilantro (diced and tightly packed)
• 1/4 Jalapeno (deseeded and finely diced)
• 2 Tablespoons Fresh Lime Juice (about 1-2 limes)
• 1 teaspoon salt (or more to taste)
• 1/4 teaspoon Garlic Powder

Directions :

1. Mix together the cumin, salt, garlic powder, pepper, and coat the carne asada with it. Slice into strips, then dice. Add it to a large plastic bag or bowl with a cover, and mix the meat with the serrano pepper, tomato, onion, and beer. Allow to marinate for at least 15 minutes, but up to 1 hour.
2. Heat a large skillet with the canola oil over medium-high heat, then pour in the entire marinated mixture and allow to cook, stirring occasionally, until all the liquid has evaporated and the meat is cooked through around 20 minutes.
3. Serve in street taco corn tortillas and top with onion and cilantro.

For the Guacamole :

1. Lightly mash avocados with a fork, leaving chunks, if so desired.
2. Add diced onions, cilantro, jalapeno. Drizzle with fresh lime juice. Sprinkle on salt and garlic powder. Stir.
3. Taste and add more salt as needed. I tend to like my guacamole with some flavor so I add a little extra salt.

Enjoy !!