|Recipe from: livingthegourmet|
Image Credit: Catherine
Ground Beef Tacos
“Sometimes you just have to have a little fun, to enjoy and be thankful for the gifts given to us. Though, some days may seem longer and more difficult to navigate through as long as the ending is happy that is all that matters. When we see the faces we love then the ending is always happy.” Catherine
2 pounds ground beef
1 grilled jalapeño, chopped with seeds
3 cloves of garlic, chopped
1 onion, sliced
1 quart of button mushrooms, sliced
½ cup Italian parsley, chopped
2 large beefsteak tomatoes, quartered
15 oz. can of red kidney beans, drained
2 cups shredded cheese, your favorite
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon garlic powder
1 teaspoon ground cumin
Place the jalapeño in a frying pan with a small drizzle of olive oil and let it get charred on each
Remove the jalapeño and chop.
Heat a large 12 inch cast iron frying pan with a tablespoon of olive oil and add the sliced mushrooms, sliced onion, chopped jalapeño and chopped garlic.
Let these veggies sauté until slightly caramelized.
In a separate frying pan cook the ground beef.
Drain the excess fat and add the ground beef to the sautéed veggies, along with the drained
Combine the spices and add to the pan.
Heat the taco shells and serve with the shredded cheese.
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