Let’s talk tacos for a minute. In my world there are two types of tacos – the authentic real Mexican tacos and then there are the tacos I grew up eating. Let’s call them American tacos. They almost always included ground beef, shredded iceberg, crispy taco shells, cheddar cheese, tomatoes, that weird taco sauce that comes in packets, and in my house the crowning ingredient – lots of chopped PICKLES. Not a taco I think you could find anywhere in Mexico, but a taco I love and a taste of home.
Recently I had a serious craving for these tacos and this was the result. Crispy, crunchy American taco goodness bubbling with melted cheddar cheese and stuffed with pickles. They are really delicious, like really, really delicious.
One more quick note about this recipe. The delicious taco seasoning, which I recommend making in bulk, comes from Wit and Vinegar (a hilarious food blog) via Joy the Baker. It’s good stuff.
1 tbsp. chili powder
1/2 tbsp. cumin
1/2 tbsp. oregano
1/2 tbsp. garlic powder
1/2 tbsp. onion powder
1/2 tsp. coriander
1/2 tsp. salt
1/2 tsp. pepper
Pinch of cayenne or red pepper flakes
1 lb. 93% lean ground beef
1/3 cup water
1/2 tbsp. cornstarch
12 corn tortillas
1/2 cup shredded cheddar cheese
1/2 cup chopped pickles
Mix together the chili powder, cumin, paprika, oregano, garlic powder, onion powder, coriander, salt, pepper, and cayenne to create the taco seasoning.
Preheat the oven to 400 degrees and line a baking sheet with foil. Spray with cooking spray.
Brown the beef in a skillet until cooked through. Drain any excess fat. If you like you could add vegetables during this step.
Diced onions, diced red and yellow peppers, or diced zucchini would be delicious.
Whisk together the water and cornstarch. Add to the pan along with the taco seasoning and bring to a simmer. Let simmer for 3-4 minutes until sauce thickens.
Microwave the tortillas for 30 seconds to one minute until nice and soft.
Line up the 12 corn tortillas and sprinkle 1/2 of the tortilla with cheddar cheese. You will use 1/4 cup of cheese for all of the tortillas.
Top with about 1/4 cup of beef mixture. Make sure to not overfill or they won’t close. Top with pickles and remaining shredded cheese. Fold over the tortilla. If needed you could place another baking sheet on top to hold down the tortillas, but I didn’t need to.
Bake for 10-15 minutes until they begin to brown. Flip over and cook for an additional 5-7 minutes.
Serve with your favorite salsa, guacamole, and/or light sour cream.
courtesy of: http://www.slenderkitchen.com/baked-crispy-beef-cheddar-and-pickle-tacos/