- 1 lb. ground beef
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 1/2 lb tomatillos
- 1/2 cup chopped white onion
- 2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped
- 1 garlic clove
- 1/2 cup cilantro leaves
- 1 tablespoon fresh lime juice
- 1/4 teaspoon sugar
- 12 corn tortillas
- 1 cup cheddar cheese, shredded
- 6 radishes, thinly sliced
In a large frying pan, add ground beef, chili powder, garlic, cumin, paprika, salt and pepper. Break meat up. Cook for 5-7 minutes until all pink cooks out.
For the tomatillo salsa, place tomatillos, onion, peppers and garlic clove in a saucepan, cover with water. Bring to a boil, then reduce to a simmer for 5 minutes. Remove tomatillos and other ingredients with a slotted spoon; place in a blender or food processor. Add the cilantro, lime juice and sugar. Pulse until all ingredients are finely chopped and mixed. Season to taste with salt.
To serve, place some of the meat mixture in each tortilla, add some cheese, serve with some of the tomatillo salsa on top. Garnish with radish slices.
Other Suggested Taco Toppings: Shredded Lettuce, Chopped Tomatoes, Cheese Sauce, Chopped Onions, Black Sliced Olives, Sliced jalapeno, Refried Beans, Sour cream, Guacamole, Hot Sauce, Taco Sauce, Scallions, Salsa
Sponsor: UT Beef Council
