It's taco time! Check out this recipe for tiny taco beef tarts
MILWAUKEE -- Angela Horkan from the Wisconsin Beef Council joins FOX6 WakeUp to prepare tiny taco beef tarts!
Tiny Taco Beef Tarts
12 ounces Ground Beef (95% lean)1/2 cup chopped onion1 clove garlic, finely chopped1/2 cup prepared mild or medium taco sauce1/2 teaspoon ground cumin1/4 teaspoon salt1/8 teaspoon pepper2 packages (2.1 ounces each) frozen mini phyllo shells (30 shells total)1/2 cup shredded reduced fat Mexican cheese blendToppings:Shredded lettuce, sliced grape or cherry tomatoes, guacamole, lowfat sour cream, sliced ripe olives
Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of Ground Beef doneness.
Carnitas-Style Grilled Beef Tacos
4 beef Flat Iron Steaks (about 8 ounces each)18 small corn tortillas (6 to 7-inch diameter)Toppings:Minced white onion, chopped fresh cilantro, lime wedgesMarinade:1 cup prepared tomatillo salsa1/3 cup chopped fresh cilantro2 tablespoons fresh lime juice2 teaspoons minced garlic1/2 teaspoon salt1/4 teaspoon pepperAvocado Salsa:1-1/2 cups prepared tomatillo salsa1 large avocado, diced2/3 cup chopped fresh cilantro1/2 cup minced white onion1 tablespoon fresh lime juice1 teaspoon minced garlic1/2 teaspoon salt
One beef Flank Steak (about 1-1/2 to 2 pounds) or 1-1/2 pounds Skirt Steak (cut in 4 to 6-inch portions) may be substituted for Flat Iron Steaks. Increase marinating time to 6 hours or overnight. Grill Flank Steak on charcoal grill, 11 to 16 minutes (on gas grill,16 to 21 minutes); grill Skirt Steak on charcoal grill, 7 to 12 minutes) (on gas grill, 8 to 12 minutes) for medium rare to medium doneness, turning occasionally.