I actually whipped these up before we went on vacation, but lazy bum that I am I didn’t get around to posting about them until tonight.
There’s just no excuse for me!
This is what happens when you can’t decide if you’d rather have chili or tacos for dinner! Have both! It goes together so quickly and simply…this recipe easily falls into the 30 minutes or less category.
It’s Big Messy Chili Tacos!
Oh yes. That’s what it is.
Start by heating up a skillet over medium high heat. Pour in a little oil and some chopped onion.
Cook the onion until it is soft and fragrant and the edges are just beginning to brown, then add in some ground beef and break it down.
While the beef is browning, gather ye up some spices!
You’ll want chili powder, cumin,
cayenne (A lot if you really like it spicy, or just leave it out if you don’t!), smoked paprika,
And oregano. Mexican oregano is divine if you have it. If not, the regular Mediterranean variety will work just swimmingly!
(Um. Or really, you could just use a packet of taco seasoning. I won’t tell.)
Make sure the hamburger is broken down and browned nicely, then add in the spices
A can of tomatoes with chilies
A can (or two) of pinto beans
And several minced cloves of garlic!
Add salt and pepper to taste, then stir it all up and let it simmer for a bit. The longer it simmers, the more developed and rich the flavors will be! But if you are in a rush (like I always am when it comes to getting food in my face!) you can serve it as soon as everything is heated through.
While the chili taco filling is simmering, make up some quick lime coleslaw: take a bag of coleslaw mix and stir in the juice from a couple of limes, a bit of oil, honey, and plenty of salt and pepper. Done!
But no pictures.
To assemble, start with a soft, warm corn tortilla.
Pile on some of the chili
And plenty of cheese (naturally!)
Roll and devour. Repeat as needed!
The chili is spicy and delicious, with a kick from the cayenne, and the coleslaw makes a wonderful, tangy, crunchy compliment to it. Combine that with the sweet tomatoes and creamy avocado…
Well, it’s hard to beat that!
Here’s the recipe!
Big Messy Chili Tacos
Oil for sautéing
1 medium onion, diced
1 lb. ground beef
1 tbs. chili powder
1 tbs. cumin
1 tbs. smoked paprika
1 tsp. oregano
¼ tsp cayenne pepper (or to taste)
1 can tomatoes with peppers
1-2 can pinto beans, drained (you can definitely add more beans to this recipe to stretch it out inexpensively. The amounts of spices here will stand up to two standard sized cans of beans. If you choose to add more, you may want to bump up the spices too.)
4-6 cloves garlic, minced
Tangy Lime Coleslaw (recipe below)
Heat a skillet over medium high heat. Pour in a couple of tablespoons of oil, then add in the onion and sauté until tender and golden brown, about 8 minutes. Add in the ground beef and break down. When the beef is browned, drain any excess grease from the skillet and stir in the spices, tomatoes with peppers, beans and garlic. Heat through, stirring occasionally. To serve, scoop the chili filling onto warmed corn tortillas and top with remaining ingredients. Don’t skimp on the coleslaw, or you’ll regret it!
Speakin’ of which:
Tangy Limey Coleslaw
4 c. shredded cabbage
Juice from two limes
1 tablespoon honey
1 teaspoon olive oil (to help give the dressing some substance)
Salt and pepper
Mix everything together and allow to sit out on the counter for at least 20 minutes, or in the fridge overnight.
Eat and be happy everyone!