Crispy Rolled Chipotle Beef Tacos.
Ingredients
- 1 1/2 pounds ground beef or chicken
- 1 yellow onion, sliced
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- 2 teaspoons chipotle chile powder, or 2 canned chipotle chiles, chopped
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 can red enchilada sauce
- 2 cups shredded Mexican cheese
- 16-20 flour tortillas
- olive oil, for rubbing
- 1 cup plain Greek yogurt or sour cream
- 1 cup fresh cilantro
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- 1/4 cup lime juice
- 1 teaspoon kosher salt
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Instructions
- 1. Preheat the oven to 425° F.
- 2. In a large skillet, combine the ground meat and onions. Cook over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the chili powder, garlic powder, chipotle powder or chiles, paprika, cumin, oregano, and salt. Pour over 1/2 cup water. Cook for 2-5 minutes until the water has cooked out. Mix in 1/2 cup enchilada sauce. Remove from the heat.
- 3. Spoon 2 tablespoons of the meat down the middle of each tortilla. Roll up and place seam-side down on a baking sheet. Rub the tops with oil. Bake for 12-15 minutes, until crispy all around.
- 4. Pour over the remaining enchilada sauce. Scatter the cheese over the tacos. Bake for another 10 minutes until the cheese is melted.
- 5. To make the ranch, blend everything in a blender until smooth.
- 6. Serve the tacos with plenty of ranch and avocado
Source
Original recipe: View Original
