MVP RECIPES: Ten-Minute Tacos
The secret ingredient here? Cornstarch! Just a few teaspoons helps all the spices cling to the meat, making the whole dish more flavourful. Make a big batch of the spice mix and add about 3 tbsp per pound of meat.
Serve 3 - 4
1 tablespoon ground cumin
2 teaspoons mild chili powder
2 teaspoons cornstarch
2 teaspoons paprika
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon cayenne (optional)
1 tablespoon canola oil
500 g lean ground beef or chicken
½ cup water
Taco shells, warmed
Toppings like lettuce cups, chopped tomatoes, pickled jalapenos, sour cream, cilantro, green onions, jarred salsa, sliced avocado, grated cheese
Preheat the oven to 425F.
Combine the cumin, chili powder, cornstarch, paprikas, garlic and onion powders, salt and cayenne together in a small bowl. Reserve.
Heat a large, non-stick frying pan over medium high. Add the canola oil, then add the beef and smush it into an even layer. Cook about 3 minutes, or until the beef is more than halfway cooked (no need to stir it yet).
Add the spice mixture and continue to cook, now stirring and breaking up the meat, another 2 to 3 minutes, or until the beef is cooked. Stir in the water and cook another 30 seconds to 1 minute, or until the sauce thickens.
Put everything in bowls in the middle of the table and let each diner serve themself!
