Ingredients

How to make it

  • Saute onion in a heavy skillet until tender.
  • Stir in the garlic until fragrant, and then the chicken broth, cumin, beans, and salt and pepper to taste.
  • Bring the mixture to a light boil and continue to simmer for 10 minutes.
  • Begin to sauté peppers in a second skillet.
  • As the bean mixture is cooking, cook the beef in a third skillet (or grill pan if you have one), seasoning somewhat aggressively with steak seasoning.
  • Set your oven to 275 degrees and place the corn tortillas inside to warm them slightly.
  • Use a potato masher to press down on the beans, and mash to your desired consistency.
  • If necessary add more broth, or simmer longer to remove moisture.
  • When the beef has finished cooking, remove it from the skillet and chop it very finely.
  • Remove tortillas from the oven, fill with beef, re-fried beans, sauteed peppers and onions, and top with the Manchego cheese and sliced scallions.
  • Servings ~ 4 (two tacos per serving)Calories (per serving) ~ 387, Fat ~ 21 g, Carbohydrates ~ 38 g, Protein ~ 20 g
  • Calories (per taco) ~ 194, Fat ~ 11 g, Carbohydrates ~ 19 g, Protein ~ 10g

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