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Celebrate this Taco Tuesday with Danielle’s latest “Cook it Once, Serve it Twice” She’ll show us how to make your own taco seasoning and use it to create customizable tacos AND unbelievable Mexican Eggrolls. Watch more Dinner with Danielle!
4 tablespoons chili powder
1 tablespoon Pereg Cumin
1 tablespoon paprika
1 tablespoon salt
2 teaspoons granulated garlic
2 teaspoons granulated onion
1/2 teaspoon oregano
1 teaspoon black pepper
2 tablespoons Gefen Cornstarch
diced avocado
lime wedges
cilantro
shredded lettuce
shredded purple cabbage
corn
finely diced purple onion
sliced radishes
black beans, rinsed and drained
soft corn tortillas
2 pounds ground beef
1 tablespoon Gefen Canola Oil
3/4 cup water, room temperature
leftover taco meat
all leftover veggies
oil for frying
small bowl of water, for dipping
avocado
non-dairy “sour cream”
juice of 2 limes (or about 4 tablespoons Heaven & Earth Lime Juice)
salt
pepper
Combine spice mixture in a small bowl.
In a large pan set over medium high heat, add oil and beef.
Use a wooden spoon to break up meat. Once meat is cooked through and most of the liquid has evaporated, add four tablespoons of the spice mixture. Mix to distribute, then add water.
Bring water to a boil and allow mixture thicken for one minute.
Remove from fire and serve with toppings.
Combine leftover taco meat with the taco serving vegetables.
Add the mixture into egg roll wrappers. Fold up the wrappers, using a little water to seal the dough. Fry egg rolls.
Serve with Avocado Crema.
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Delicious tacos! I couldn’t wait to try this recipe because I knew it had to be delicious and I was right! Can’t wait for tomorrow to make the egg rolls!
I’ll let you know the results but I’m sure it will be delicious
Update: the egg rolls were BOMB!!! totally making these again!
Thanks Danielle!