Soft corn tortillas filled with seasoned ground beef, shredded cheddar, lettuce, diced tomatoes, and sour cream, the same fillings as a classic Taco Supreme. This makes 30 tacos to serve 10 people, 3 tacos each.
Ingredients (serves 10, 30 tacos):
Seasoned beef:
- 3 pounds ground beef
- 3 packets (1 ounce each) taco seasoning
- 1 1/2 cups water
To assemble:
- 30 soft corn tortillas
- 12 ounces (about 3 cups) shredded cheddar cheese
- 1 large head iceberg lettuce, shredded (about 7 cups)
- 6 Roma tomatoes, diced (about 4 cups)
- 2 cups reduced-fat sour cream (about 1 tablespoon per taco, plus extra for the table)
Instructions:
- Brown the ground beef in a large skillet over medium-high heat, breaking it up as it cooks, until no pink remains. Drain off most of the fat.
- Stir in the taco seasoning and the water. Simmer for 8 to 10 minutes, until the liquid has cooked down and the beef is coated.
- Warm the tortillas a few at a time in a dry skillet or on a comal for about 30 seconds per side until soft and pliable. Wrap them in a clean towel to keep them warm.
- Set out the beef, cheddar, lettuce, tomatoes, and sour cream in separate bowls.
- For each taco, fill a warm tortilla with a spoonful of beef, then add the cheddar, lettuce, tomatoes, and a spoonful of sour cream. Serve right away.
Cook's Notes:
- The classic Taco Supreme is served in a crunchy shell. Soft corn tortillas are used here instead.
- Warm the tortillas just before serving; cold corn tortillas crack when folded. Double up two tortillas per taco if you want a sturdier hold.
- The beef holds well in a covered pan on low heat for an hour, so build the tacos at the table.