Chef Pam Smith Stepped Up Tailgate Taco Bar

  • Prep time 0Min
  • Cook time 0Min
  • Technique Pan Fry / Saute
  • Meat Beef
  • Cut Ground
  • Serves 0

1 dish becomes 4, thanks to the magic of Chef-Dietitian Pam Smith. This grassfed beef taco bar is just the beginning!

Ingredients

Aussie Grassfed Taco Beef

Two pounds Aussie Grassfed Beef
2 teaspoons extra virgin olive oil
1/2 cup taco seasoning
¼ cup water

Cabbage Red Pepper Slaw

1 cup each finely shredded green and red cabbage
1/2 cup thinly sliced red bell pepper
1/3 cup thinly sliced red onion
2 tablespoons white balsamic or seasoned rice wine vinegar
2 tablespoons extra virgin olive oil
1 teaspoon Creole seasoning, or Kosher salt and freshly ground black pepper

 Lime Crema

1/2 cup light sour cream
2 tablespoons fresh lime juice
Creole seasoning or Tajin, to taste

Zesty Black Beans

One 15 oz. can black beans, such as Goya
2 tablespoons fresh lime juice
Creole seasoning or Tajin, to taste

Soft whole wheat and corn tortillas

Finely shredded sharp cheddar cheese

Your favorite pico de gallo or salsa

Guacamole or fresh avocado, diced

Scallion and/or jalapeño slices

Cilantro sprigs

Method

Aussie Grassfed Taco Beef

  1. Add oil to a large skillet over medium heat. Add meat and cook until browned; about 8 minutes, until cooked through. Drain any excess fat.
  2. Stir in taco seasoning to mixture and add water. Allow to simmer over low heat and serve.

Cabbage Red Pepper Slaw

  1. Combine all ingredients except the seasonings in a bowl. Gently toss and then season to taste with Creole seasoning, or salt and pepper.
  2. This may be prepared an hour in advance and kept covered and refrigerated.

 Lime Crema

  1. Combine all the ingredients, seasoning to taste with Creole seasoning or Tajin.

Zesty Black Beans

  1. Drain black beans and combine with lime juice and Creole seasoning or Tajin to taste.

 

Chef Note: :

A bit of prep and extra ingredients turns this taco bar into 4 meals!