-
-
Prep
- 20 min
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Prep
-
- Total
- 40 min
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- Serving
- 4
Beef tacos with pico de gallo
Featured Product
Extra Creamy Ricotta
Made with 100% whole milk and no preservatives, this Canadian Ricotta is extra creamy. It is rich and milky with a silky smooth texture. Great eaten cold, in salads or desserts.
Ingredients
For the pico de gallo:
- 3 medium-sized tomatoes, diced
- 1 medium white onion, diced
- 1 jalapeño, finely chopped
- 60 mL (¼ cup) cilantro, chopped
- 5 mL (1 tsp) salt
- Juice of 1 lime
- 450 g (1 lb) ground beef
- 15 mL (1 tbsp) taco seasoning
- 30 mL (2 tbsp) tomato paste
- 5 mL (1 tsp) salt
- 8 corn tortillas
- 200 g (2 cups) Saputo Tex Mex Shredded Cheese
- Lime wedges
- Fresh cilantro
Directions
- Prepare the pico de gallo: In a bowl, combine the tomatoes, onion, jalapeño, cilantro, lime juice, and salt. Mix well and let the flavours develop. Reserve.
- Cook the beef: In a large frying pan over medium heat, break up the ground beef with a wooden spoon. Once it starts to brown, add the taco seasoning, tomato paste, and salt. Cook for another 5 minutes, stirring well. Reserve.
- Warm the tortillas: While the beef is cooking, heat a cast-iron frying pan over high heat until very hot. Wrap a clean tea towel into an envelope and place it on a plate. Grill each tortilla for about 20 seconds per side, until softened and lightly coloured. Stack them in the tea towel to keep warm.
- Assemble the tacos: Fill each tortilla with a portion of beef, spoonfuls of pico de gallo, and a generous sprinkle of Tex Mex shredded cheese. Garnish with fresh cilantro and serve with lime wedges.
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