Sloppy Tacos

beef tomato kid-friendly dinner ground beef sour cream lime juice bon appétit peanut free tree nut free soy free small plates

N/A

Makes 6 servings

Source

Ingredients

1 cup sour cream

1 tablespoon finely grated lime zest

1/4 cup fresh lime juice

2 tablespoons chopped fresh cilantro

1 tablespoon unseasoned rice vinegar

Kosher salt

2 tablespoons olive oil, divided

2 pounds ground beef chuck

1 small yellow onion, chopped

6 garlic cloves, finely chopped

1 14-ounce can whole peeled tomatoes

1 12-ounce bottle tomato-based chili sauce (such as Heinz)

1/4 cup Worcestershire sauce

3 tablespoons ancho chile powder or chili powder

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon brown sugar

1 tablespoon ground cumin

12 crisp taco shells, warmed

Shredded Wisconsin cheddar, lettuce, pico de gallo, cilantro, and lime wedges (for serving)

Method

Mix sour cream, lime zest, lime juice, cilantro, and vinegar in a medium bowl; season with salt. Cover and chill at least 1 hour or up to 1 day.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook beef, breaking up with a spoon, until cooked through, about 5 minutes. Transfer to a large bowl. Reduce heat to medium. Heat remaining 1 tablespoon oil in skillet. Add onion and garlic; cook, stirring occasionally, until just beginning to brown, about 5 minutes.

Preheat oven to 400°F. Add tomatoes to skillet; cook, breaking up, until thickened, 8-10 minutes. Add beef; chili and Worcestershire sauces; chile, garlic, and onion powders; sugar; and cumin. Cook, stirring, until flavors meld, 10-12 minutes. Spread in a 13x9x2" baking dish; bake until a crust forms, 30-40 minutes. Serve filling in shells with toppings.