Recipes

Katie Lee’s Taco Night

by Rachael Ray Show Staff 9:00 AM, May 5, 2015

Aired May 5, 2015

Serves 4
Ingredients

1 pound ground beef
Canola oil, for drizzling
1 tablespoons chili powder
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup beer
Fresh lime juice and zest, divided
1 pint grape tomatoes, quartered
3 tablespoons minced white onion
2 tablespoons minced cilantro
1 cup shredded Romaine lettuce
4 green onions, white and light green parts, thinly sliced
Oil and vinegar, for dressing greens
8 flour tortillas
Sour cream
Queso fresco
 

Preparation

Brown the beef in some canola oil. Add chili powder, garlic salt, salt and pepper. Cool two minutes. Add beer and juice of 1/2 a lime, and reduce to a simmer. Simmer on low 10-15 minutes until beer is totally evaporated and beef is tender.

In a bowl, mix tomatoes, onions, and cilantro. Add a squeeze of lime juice. Season with salt and pepper

In a bowl, mix sour cream with lime zest and a squeeze of lime.

Mix lettuce and green onions with a splash of oil and vinegar. Season with salt and pepper

Build flour tortillas with beef, pico de gallo (tomato mixture), lime sour cream, lettuce and cheese.