Genius game day corn chip taco in a bag
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Ingredients
1 tbps
canola oil
3
seeded dried ancho chilies
1
finely chopped white onion
6
finely chopped garlic cloves
1 tsp
dried oregano
1 tsp
salt
1 tsp
black pepper
1 tsp
cumin
1 tsp
all spice
2 lbs
ground beef
1⁄2 cup
water
1 cup
sour cream
1⁄2 bunch
finely chopped cilantro
1
squeezed fresh lime
6-8 mini bags
Fritos
2 cups
shredded cheese
DIY Topping Bar Ingredients
2
finely diced green onion
1
finely diced small red onion
1⁄4
cut into 1⁄4” cubes pineapple
1
finely diced red pepper
2
finely sliced jalapenos
2
finely diced roma tomatoes
2
cut into 1⁄4 cubes avocado
1 can
drained and rinsed chickpeas
1⁄2 cup
black olives
1 cup
chopped cilantro
1 cup
chopped lettuce
1 can
rinsed corn
Instructions
- In a large bowl with 2 cups of warm water, add the ancho chilli peppers and soak until soft approx. 8-10 mins
- In a large saucepan, heat the canola oil over medium heat. Add the onions and cook for 3-4 minutes. Add garlic and sauté for 1-2 minutes. Remove onion and garlic from heat.
- Using a food processor or blender, add the soft ancho’s chillies, onions, garlic, salt, pepper, oregano, cumin and all spice. Blend together
- In the saucepan over medium heat cook the ground beef for 2-3 minutes.
- Add the ancho chilli paste from blender to the ground beef and cook for 1-2 minutes, stir well.
- Add 1⁄2 cup of water into beef, stir well and continue to cook for another 1-2 minutes or until water dissolves.
- In a small mixing bowl, combine the sour cream, diced cilantro and lime juice, mix well. Add to squeeze bottle for easy pouring
- Using the corn chip bags as the base, turn the bags on its side and cut with scissors along the long seam.
- Equally divide the beef mixture and spoon into the corn chip bags and top beef directly onto the beef top with shredded cheese.
- Now the fun part you get to pick your own toppings!