Tuesday, September 18, 2012

RECIPE: Beef and Corn Tacos With Garlicky Roasted Peppers

Serves 4

Hands-On Time: 25m

Total Time: 25m


·                                 2 bell peppers, each cut into 8 pieces

·                                 2 cloves garlic, thinly sliced

·                                 2 tablespoons olive oil

·                                 kosher salt and black pepper

·                                 1 small onion, chopped

·                                 1 pound ground beef chuck

·                                 1 cup frozen corn

·                                 2 teaspoons ground ancho chili powder or standard chili powder

·                                 8 corn tortillas, warmed

·                                 cut-up avocado, grated Cheddar, salsa, and lime wedges, for serving


1. Heat oven to 450° F. On a rimmed baking sheet, toss the bell peppers and garlic with 1 tablespoon of the oil and ¼ teaspoon each salt and black pepper. Roast until tender, 12 to 14 minutes.
2. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the onion and ½ teaspoon salt and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the beef, corn, and chili powder and cook, stirring occasionally, until the beef is browned, 6 to 8 minutes more.

3. Divide the beef mixture among the tortillas and top with the avocado, Cheddar, salsa, and cilantro. Serve with the bell peppers and lime wedges.

Nutritional Information

Calories 437; Fat 22g; Sat Fat 6g; Cholesterol 67mg; Sodium 491mg; Protein 25g; Carbohydrate 36g; Sugar 4g; Fiber 6g; Iron 3mg; Calcium 82mg

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