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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!)
6–8 taco shells, pre-baked (or 12–14 rectangular taco bowls, as pictured)
6 tablespoons French-fried onions, for garnish
oil, for sautéing
1 large onion, diced
5 large button mushrooms, sliced
1 pound (1/2 kilogram) chopped meat
garlic powder, to season
pepper, to season
1 teaspoon Gefen Soy Sauce
1 tablespoon Dijon mustard (plus 1 teaspoon for those who like it more mustardy)
3 tablespoons maple syrup
1/2 – 1 teaspoon chili powder, according to your taste
3/4 cup Gefen Duck Sauce
Heat oil in a large, non-stick frying pan. Sauté diced onion until it starts to caramelize.
Add mushrooms and sauté for a few minutes longer, until they begin to shrink a bit.
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.
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.
Fill taco shells with meat mixture. Sprinkle each one with some of the French-fried onions. Serve hot.
Styling and Photography by Chavi Feldman
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Can I freeze any leftover meat mixture? If yes, what would be the best way to defrost it?
Yes! You can put it frozen into a pan to reheat or let it defrost on the counter.
taco shells Where can I buy rectangular taco shells?
The brand Ortega has rectangle taco shells.