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Chanie always tries to make it easier for our readers! Although I had suggested a pepper steak taco, she felt that ground meat is more attainable for most people and asked me to come up with a different version of the typical sloppy-Joe filling for a fleishig taco dinner. So here you have it! (And it’s finger-lickin’ good too, if I may say so myself!)
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Maple Meat Tacos
Recipe By Faigy Grossman
- Cooking and Prep: 30 m
- Serves: 6
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Contains:
Ingredients (13)
Filling
Tacos
Start Cooking
Prepare the Filling
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Heat oil in a large, non-stick frying pan. Sauté diced onion until it starts to caramelize.
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Add mushrooms and sauté for a few minutes longer, until they begin to shrink a bit.
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Add chopped meat. While it’s browning, use a potato masher to mash the mixture into small pieces. Continue to stir until meat is mostly brown, with just a bit of pink still showing.
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Add remaining ingredients and cover the pan. Reduce heat and cook for about 10 minutes, stirring and checking occasionally to make sure that it’s not burning.
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Fill taco shells with meat mixture. Sprinkle each one with some of the French-fried onions. Serve hot.
Credits
Styling and Photography by Chavi Feldman
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Yes! You can put it frozen into a pan to reheat or let it defrost on the counter. -
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The brand Ortega has rectangle taco shells.
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Replies:
Yes! You can put it frozen into a pan to reheat or let it defrost on the counter.
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Replies:
The brand Ortega has rectangle taco shells.
