See Also: Appetizers · Beef Dishes · Cooking Club · Mexico
Picnic Tacos
From Dorothy McNett's recipes at www.dorothymcnett.com. I call these picnic tacos as you make them up ahead. They are in individual easy to transport sizes, and also very EASY to eat!!! Good hot or cold!
1 teaspoon extra virgin olive oil
1 pound lean ground beef
1/2 teaspoon sea salt
1/2 teaspoon smoked paprika
1/4 - 1/2 or more of cayenne pepper
1/2 teaspoon dried marjoram
1 small can roasted green chile peppers (4 oz.) mild or hot, you decide
6 large flour tortillas
about 1 cup grated cheddar or Monterey Jack cheese
Preheat oven to 375 degrees. In heavy bottomed frypan, heat the oil and then cook and stir the ground beef about 3 minutes, to cook completely. Stir in the salt, paprika, cayenne, marjoram and chile peppers. Cook and stir about 1 - 2 minutes to blend flavors. Set aside. Place the flour tortillas on a cutting board and cut into a square, and then cut the square into 4 pieces. Using a muffin pan, place one tortilla square in each cup. Fill each half full with the meat mixture and sprinkle with about 1 tablespoon of the grated cheese. Then repeat with another tortilla square over the cheese and fill it with the beef mixture and sprinkle with cheese. Bake about 20 minutes. They can be left in the muffin pan to cool and then refrigerate so that it is easy to take to a picnic, etc. OR, of course, eat them right away at your house!
Recipe created 2016-05-22.
