Taco About Efficiency
One-Pan Beef and Tomato Tacos with a Mexican Kick
30 minutes
Serves 4
DinnerMexican
Herb's take
Dinner doesn't have to be a marathon: this recipe takes you straight to the heart of Mexican flavors with minimal cleanup. You'll learn why blooming spices and briefly stewing tomatoes transform everyday ingredients into something worthy of a weeknight fiesta.
Ingredients
Yield
4
Instructions
- 01Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- 02Add the diced onion and cook for 3-4 minutes until softened and translucent.
- 03Stir in the minced garlic and cook for 30 seconds, just until fragrant.
- 04Add the ground beef and use a spatula to break it up into small bits. Cook for 5-6 minutes until browned and most of the moisture has evaporated.
- 05Sprinkle in the cumin, chili powder, oregano, smoked paprika, kosher salt, and black pepper. Stir well and cook for 1 minute to bloom the spices.
- 06Pour in the chopped tomatoes and all their juices. Stir to combine, scraping up any browned bits from the pan.
- 07Bring the mixture to a simmer. Reduce heat to medium and cook uncovered for 8-10 minutes, until most of the liquid has thickened but the beef is still saucy.
- 08Taste and adjust seasoning with more salt or pepper if needed. Remove from heat.
- 09While the beef simmers, heat the remaining 1/2 tablespoon of oil in a separate skillet or griddle over medium-high. Warm the corn tortillas, about 30 seconds per side, until pliable and just a bit toasted.
- 10Fill each tortilla with a generous scoop of the beef and tomato mixture.
- 11Top with crumbled cotija cheese, chopped cilantro, and a squeeze of fresh lime juice.
- 12Serve immediately, passing extra lime wedges at the table.
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